Following the merger of his former cheese workshop with another cooperative and the closure of the bakery in his village of Trépot, friend Pierre decided to embark on the adventure of sourdough bread. A typical bread with a marked taste precisely linked to its production method: sourdough. It is a question of taking part of the previous production to incorporate it into the new kneading. So, no need for industrial yeasts and other adjuvants. Everything is healthy, natural, good and organic!
Our baker friend decided to build his own bread oven: a few refractory bricks, a lot of patience and voila, the oven is totally suitable for baking large loaves of 500 grams to more than one kilo! It must be said that David’s bread can be kept over time and this allows him to produce only 2 days a week. A rhythm he chose to enjoy his family and life!
All the breads are made with certified nature and progress Guérande salt. They can be shaped into loaves (one kilo) or loaves (500g) of more or less elongated shapes according to your requests. The flour is certified organic. She comes from Fabrice Clerc in Dommarien in Haute Marne. Immerse yourself in the secrets of making an old-fashioned bread that has to be earned with this replay of Côté Saveurs!