The art of French baking
Every morning before dawn, our artisans hand-shape exceptional breads. Stone-ground flour, natural sourdough, long fermentation — flavor is non-negotiable.
Hand-shaped, stone-baked
Traditional Baguette
€1.30Our signature. Label Rouge flour, natural sourdough, 24-hour fermentation. Crispy crust and honeycombed crumb.
Sourdough Loaf
€4.80Our sourdough fed since 1998. Organic stone-ground T80 flour, dense and slightly tangy crumb. Keeps for 5 days.
Whole Wheat Bread
€4.20Wholegrain ancient wheat flour, flax and sunflower seeds. Rich in fiber, rustic and authentic flavor.
Seeded Bread
€4.50Blend of T65 and T80 flours, toasted sesame, poppy, millet and pumpkin seeds. Perfect for breakfast.
Rustic Boule
€5.90Our large-format signature bread. Stone-ground flour, 48-hour fermented dough for deep aroma and thick crust.
Ficelle
€0.90The baguette's little sister. Ideal for sandwiches or nibbling with cheese. Golden and crackling.
Craftsmanship in 4 steps
Kneading
Slow kneading at low speed to preserve the wheat's aromas and gluten structure.
Fermentation
Bulk fermentation of 12 to 48 hours at low temperature to develop flavors.
Shaping
Each loaf is hand-shaped by our bakers, without excessive mechanization.
Baking
Stone-deck baking at 240°C with steam for a perfect golden crust.
Ready to taste?
Find all our fresh breads every morning from 7am at 47 rue d'Antibes. Or place an order for your events.