The bread you buy at seven was born at two.
Sourdough breads, hand-laminated viennoiserie and cakes made to order, all from one oven that never really cools down.
2:00
the starter wakes, the mixers turn
3:30
every loaf shaped by hand
5:30
croissants ride the first heat
6:30
doors open on full shelves
What the night is for
Good bread cannot be hurried, so we stopped trying. Three choices carry everything we bake.
Our own sourdough
One starter, fed every day since the bakery opened. It sets the pace: twenty-four hours from flour to loaf, and no shortcut is allowed to touch it.
Flour with a first name
Stone-milled flour from a mill we can drive to, milled slow so the wheat keeps its taste. We know who grinds it, and they know where it ends up.
Made here, start to finish
No frozen dough, no delivered pastry, nothing finished elsewhere. If it is on the shelf, it was flour in this room the night before.
Four ranges, one oven
Everything below comes out of the same fire, in the order the night dictates.
Breads
Sourdoughs, traditions and loaves with enough character to carry a week.
Viennoiserie
Croissants and morning pastries, laminated by hand with real butter.
Pâtisserie
Tarts that follow the market and celebration cakes made to order.
Savoury & lunch
Quiches, fougasse and a proper lunch from the bread oven.
Out of the oven
The boards the regulars empty first, with the price written where it belongs, next to the bread.
Sourdough country loaf
House signatureStone-milled flour, our own starter and twenty-four slow hours, the loaf this bakehouse is judged on.
€4.80, the 900 g loaf
Olive & rosemary fougasse
The bakery’s answer to an apéritif, olive oil dough, whole black olives, rosemary from the courtyard.
€3.80
Baguette tradition
Flour, water, salt, yeast and time, nothing else is allowed in, by French law and by ours.
€1.30
Walnut & rye loaf
Dense, dark and built for cheese, whole walnuts folded into a slow rye dough.
€5.40, the 600 g loaf
Butter croissant
Laminated by hand with French butter, shattering outside, honeycomb inside, gone by ten.
€1.40
Pain au chocolat
Two batons of dark chocolate in the same dough as our croissant, warm at seven, gone by nine.
€1.60Heard in the morning queue
Left by customers after the bread was eaten, the only moment that counts.
5/5
I moved across town and still come back every Saturday. The sourdough loaf lasts our family of four all week, and the crust is a food group of its own.
5/5
Ordered a Paris-Brest for my mother’s seventieth with two days’ notice. They called to confirm, the box was ready to the minute, and the table went quiet, the good kind of quiet.
5/5
The 7am queue tells you everything: regulars, first names, the smell of the second batch. The kouign-amann alone is worth setting a Sunday alarm for.
4/5
Best croissants within a tram ride, and I have tested this thoroughly. One star withheld until the fougasse comes out earlier, eleven o’clock is a long wait.
The oven keeps early hours
Opening hours
- Tuesday – Friday6:30 – 19:30
- Saturday6:30 – 19:00
- Sunday7:00 – 13:00
- Mondayclosed, the oven rests
Hot baguettes leave the oven at
Find us
12 Market Square, old town
Two minutes from the church square, bike racks at the door.
Order a cake or a buffet
Birthday cakes, pièces montées, breakfast baskets and buffet boards, tell us what, for how many, and when you will pick it up.
We confirm every order by phone before the ovens commit.Custom cakes need 48 hours, pièces montées and buffets, one week.