Bilogical Bread from the Lorraine Region
Masters the art of fermentation on leaven and baking with direct heat or wood.
The Bread Making
- Bio Culture' flour
- Unrefined sea salt
The choice of fermentation on natural leaven gives added value to the bread.
Le paysan, le meunier et le boulanger have signed a Quality Charter.. They have to conform to a Specification Sheet and undergo Checks by certifying agencies.
Bureau Véritas Certification à Paris-la-Défense
Ecocert, 32600 L'Isle-Jourdain
(Agricultural, milling and baking monitoring agencies)