The baker of Mimizan Laurent Rigouin, the Fournil de Véro and Laulau, loves his job above all, working at night, working with local products, passing on his knowledge, a real enthusiast! He uses the method for some of his breads “Respect Panis” from the Latin “respectus” meaning consideration and “panis” meaning bread. A method based on the principles of reduced kneading, seeding, long fermentation at room temperature and the use of pure flours, a method that allows us to perpetuate a universal know-how that is good for health.
– CWM
A competitive baker
At the Fournil de Laurent Rigouin, we like competition and we are often rewarded for the croissants, the traditional baguette and more recently for the Landes pastis. Second best pastis in the Saveurs Nouvelle Aquitaine competition.
– CWM
A “cracker”-style pastis like a puff pastry. An originality that seduced the members of the jury.
Favorite for the raw milk flan
An incredible flan, with the good raw milk and the good eggs from the farm. A collaboration with the farmers around Mimizan which is essential for our baker who campaigns for quality agriculture, a circular local economy always to offer customers the best.
– CWM