Almost 15 years now that Le Fournil de Véro et Laulau exists in Mimizan. Almost 15 years since sourdough and organic sourdough have been cherished like children to make top quality bread. Country breads that smell good, that crisp and keep. So much for the breads but of course the baguettes, the pastries, the cakes, the biscuits,…. Everything is worth the detour at Laurent Rigouin and his team, an artisan baker still rewarded for his work, just recently silver medalist at the New Aquitaine Flavors competition for its bread made with the “Respectus Panis” method, a method that updates ancestral bread-making processes. Listening to the program of the day Laurent explains everything to you!
– CWM
The Bread of Breads
At the Fournil de Véro et Laulau, we test and we create. We are testing a brand new bread, a bread that could be described as “anti-gaspi” bread made from extremely fine breadcrumbs from toasted bread from the day before which almost becomes flour. Bread flour then incorporated at 30% in the traditional flour for daily breads. Result at the tasting, a bread rich in flavors which is ahead in taste of its fresh friends of the day. Finally you will judge for yourself.
– CWM
Breads, special breads, baguettes, pastries and more
Laurent Rigouin has surrounded himself with a great team of bakers and pastry chefs to offer you a whole range of products including pastries. Raw milk flan, tart, Basque cake, silver coast, brioche, éclair, … and the range of savory products including the famous Duck Confit Pie with Orange offered on the occasion of the television program La Meilleur Boulangerie de France on M6, a pie which is back in the spotlight at the moment with the arrival of the autumn cold.