Masters the art of fermentation on leaven and baking with direct heat or wood.
The Bread Making
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)