Sylvain and Claire offers leaven bread, made with T80 organic flour, cultivated in Trans-la-Forêt and milled at the Moulin de Quincampoix at Rimou, with filtered water. Knead by hand, long fermentation (12 hours) at the ambient temparature, cooked in a wood stove. Breads of 2 kg or 1 kg, which can be kept one week, to order.

■ Practical infromation :

Bakery every Tuesday morning (order before Sunday night) with bread available to retrieve at :

– Baz’art café on Bazouges-la-Pérouse (5 PM/7 PM)

– Café Brocoli on Sens de Bretagne (5 PM/7 PM)

– AMAPortée on Saint-Ouen des Alleux (6 PM/7.30 PM).

Bakery every Friday morning (order before Wednesday night) with bread available at Romazy.

On order only (leave contact information). 

Phone : +33 6 63 19 82 27