The wood-fired oven: an incomparable taste
The wood, coming from the mountain of Reims, allows cooking over low heat and leaves a unique taste to the bread. According to amateurs and great connoisseurs, bread cooked over a wood fire is much better! The aromas released by the combustion enrich the dough and thus give a very characteristic taste, texture and crust.
Another argument in favor of this method of cooking, sustainable development. Wood is used for its ecological side, since it is a renewable energy, produced in a responsible way and more economical than gas or electricity.
– Sebastien Gitton
Christophe Zunic master artisan baker
Son of a baker, Christophe Zunic began his apprenticeship at the age of 16. In 1982 he began an eight-year tour of France with the Compagnons du Devoir and obtained his Brevet de Maîtrise. From these experiences, he retains knowledge and humility, rigor and passion. His wife, Anne, joins him in the shop and collaborates on each of their creations.
Alongside his job as a baker, Christophe Zunic has become a trainer. Its reputation is now exported to many countries around the world: Japan, Russia, Slovakia, Poland, Tahiti, where traditional French bread is popular.
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Put some oil!
– marius oil maker
This Saturday, May 21 at the bakery, Christophe Zunic is offering a special day in partnership with Marius Oil Maker. On the program, consumer awareness around the interest of early olive oils and their health benefits. For the occasion, Christophe Zunic will prepare special recipes to make it as festive as it is educational.
Find Marius Oil Maker on Facebook and Instagram.