Our Breads of Yesteryear

In 2013, David fulfilled his childhood dream by reigniting the bakery, a building constructed in 1945 and inactive since 1977.

To honor this heritage, he chose to work as in the old days: by hand, using sourdough and organic flour.

The only modern tools are a thermometer and a wooden kneader, guiding his artisanal technique.

The breads are baked using the heat stored in the stone oven, following the falling heat method. This technique allows for better preservation of the bread while giving it a distinctive crispiness. Products are available by order only.