Our Story
Three generations of passion, one bakery, an unending quest for excellence.
It All Began on Rue d'Antibes
In 1962, Henri Moreau, a young baker trained by the prestigious Compagnons du Devoir, opened his first shop at 47 Rue d'Antibes in Cannes. His motto: never compromise on ingredient quality and always respect time — the time of fermentation, of kneading, of the customer.
Soon, the queue stretched down the street every morning. Moreau bread became a Cannes institution. Old-timers still talk about the scent of levain that filled the street at dawn.
What Drives Us
Exceptional Ingredients
Organic flour from the PACA region, AOP Charentes-Poitou butter, free-range eggs. We select every ingredient with care from producers who share our philosophy.
Artisan Craftsmanship
Slow kneading, long fermentation, hand shaping. Our techniques are those of yesterday, adapted to today's standards. No machine replaces the baker's eye and hand.
Passing It On
In our bakery, the elders train the young. Every year we welcome apprentices and pass on traditional techniques to a new generation of passionate bakers.
The Tradition Lives On
Today, Sophie and Thomas Moreau, Henri's grandchildren, run the bakery. They've preserved the original recipes while adding their personal touch: new pastries, partnerships with local producers, and close attention to today's customers' expectations.
The bakery was renovated in 2018 while keeping its old-world charm. The stone deck oven, however, hasn't moved — it's what gives our breads their incomparable crust.
Discover Our Products
1962
Founded
3
Generations
12
Artisans
60+
Products