Clément Désigaux opened his Bio Ennéartz bakery in Biarritz Iraty rue des mésanges, he works all of his products with organic flour. It offers a large selection of organic bread and pastries. Another guest the baker Bertrand Ducauroy, Etxe Goxoan at 51 avenue Jean Jaurès in Ciboure after a pastry training he fell in love with good bread and its manufacture. Thanks to a homemade sourdough he offers his customers a production of various breads such as millstone bread, the traditional baguette or the enormous Artha a loaf of more than 3 kgs. Around the chef Cédric Marinelo of the Basque Bar in Saint-Jean-De-Luz, we replace the bread in the flavors side at the center of the table!
The return to authentic bread
