Tonight’s work, on tomorrow’s shelves

Our products

Everything the night shift produces, range by range, with prices. What sells out does not come back until tomorrow, that is the deal with fresh.

Breads

Sourdoughs and traditions, the long-fermented backbone of the house.

Stone-milled flour, our own starter and twenty-four slow hours, the loaf this bakehouse is judged on.

Flour, water, salt, yeast and time, nothing else is allowed in, by French law and by ours.

Dense, dark and built for cheese, whole walnuts folded into a slow rye dough.

Laminated by hand through the night, baked from half past five.

Laminated by hand with French butter, shattering outside, honeycomb inside, gone by ten.

Two batons of dark chocolate in the same dough as our croissant, warm at seven, gone by nine.

The Breton butter-and-sugar pastry, caramelised until the edges turn to amber glass.

Tarts that follow the market, classics that never left, cakes to order.

Choux crown, hazelnut praliné ground in-house, no shortcuts, our most ordered birthday centrepiece.

Whatever the market does best this week, on almond cream and a properly baked crust.

The bread oven does lunch too, quiches, fougasse and the midday deal.

The bakery’s answer to an apéritif, olive oil dough, whole black olives, rosemary from the courtyard.

A proper lunch from the bread oven, all-butter crust, generous filling, changes every day.

Cakes to order need 48 hours, pièces montées a week. Tell us the date, we hold the heat for you.