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There was a time when bakers kneaded by hand. Nowadays, modernity and a deeper understanding of the techniques for making bread have led to mechanised kneading. A tool cannot replace the state of mind nor the know-how of a baker, but it does maintain a consistent level of quality.


The secret to the taste of the bread is time and water. The water and flour should be a perfectly balanced mixture to make a dough hydrated at 67-70%, which creates bread that can be described as “alive”. The result, of course, is awesome bread, particularly for digestion because it contains slow sugars that are a perfectly healthy part of a nutritional dietary plan, notably by favouring slow digestion.

In addition, respecting the rules produces bread that stays fresh for longer and remains good to eat for three days. In terms of taste, it develops flavours of honey, caramel, hay and red berries.


In the spirit of tradition natural fermentation at temperatures of 23-24°C for a duration of 3 to 8 hours in a proofing basket. This type of fermentation avoids the creation of fast sugars that, if directly digested by the body, are a cause of obesity.So slow fermentation favours slow sugars. Furthermore we find that the fermentation of wine and cheese follows the same rules in terms of temperature.

Two areas where tradition plays an important role.