BAKED IN THE MORNING

Three days between flour and bread

Time is the only ingredient that cannot be bought. The dough ferments in the cold for two nights before going into the oven: this is what gives the crust, the flavor, and bread that lasts until the day after tomorrow.

• ✓We work with natural sourdough, without added yeast, using flour from a local mill. It's slower, you can taste it, and the bread lasts longer.
• ✓The establishment holds its permit from MAPAQ and its staff has undergone food hygiene and safety training.
• ✓No additives, no improvers

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