A story of passion
It all began in 1998 in a small shop on Rue d'Antibes. Twenty-eight years later, we're still here — faithful to the same techniques, the same standards.
Over 25 years of baking
The Opening
Antoine and Marie open the bakery on Rue d'Antibes. A small bakehouse, a mixer and an immense passion for French bread.
The House Sourdough
We create our natural sourdough starter, fed daily ever since. It becomes the soul of our breads and the house signature.
The Pastry Lab
We expand the lab and welcome a pastry chef trained by Meilleurs Ouvriers de France to develop our sweet range.
Exceptional Flour
Exclusive partnership with a Provençal mill for certified Label Rouge organic stone-ground flours from ancient wheat.
Passing the Torch
The new generation takes over. Same techniques, same recipes, same standards — with a fresh perspective.
What drives us every morning
Passion
We love what we do. Every loaf, every croissant is the result of total commitment.
Excellence
We don't compromise on quality. Selected flours, AOP butter, natural sourdough — nothing is left to chance.
Heritage
We train apprentices every year to carry on the traditions of French baking.
Respect
From producer to customer, through our teams. We work with short supply chains and seasonal ingredients.
Come discover our craftsmanship
Visit us on Rue d'Antibes and taste the difference of real artisan bread. We're open every day.
Find Us