Each of us dreams of a perfect loaf or baguette, whether it’s white or well-done, with seeds or whole grain, with olives or dried fruits, whole loaves or sliced, rye or soft wheat, Khorasan, spelt, or einkorn, or even gluten-free with flours made from lentils, rice, chickpeas, buckwheat, or chestnuts. They’re all here, prepared and delivered every morning by our four bakers who bake them overnight.
Our pastry chef Olivier, who has delighted us every morning for years with his incredible pure butter puff pastry, has decided to trade it for the fresh mountain air. We are working on finding someone who can live up to his legacy.
