Fig loaf
Fig
Fig in the dough.
A loaf from the board, not a pastry from the window.
The bread is taken at the counter.
The menu
The loaves
Today’s loaves, written in chalk above the racks.
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Poppy loaf
Poppy
Poppy on the crust, the house flour underneath.
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Poppy and sesame loaf
Poppy · sesame
Both seeds together.
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Sesame loaf
Sesame
The sesame toasts in the oven.
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Flax loaf
Flax
Flax seeds on the loaf.
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Walnut loaf
Walnut
Walnuts in the dough.
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Olive loaf
Olive
Olives in today’s loaf.
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Fig loaf
Fig
Fig in the dough.
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Raisin loaf
Raisin
Raisins in the loaf.
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Apricot, raisin and hazelnut loaf
Apricot · raisin · hazelnut
Dried fruit and hazelnuts, on the board.
The breads
Sourdough, organic flours. The large loaf is cut in front of you.
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The house loaf, cut in front of you.
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Spelt bread
Spelt
A loaf from the rack, made with spelt.
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Semi-wholemeal bread
Semi-wholemeal
The house semi-wholemeal flour.
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Rye bread
Rye
Rye in the house dough.
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Chestnut bread
Chestnut
Chestnut flour, on some days.
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Sunflower pavé
Sunflower
The seeds toast in the oven.
Viennoiserie
Butter and layers. Little sugar: the taste is already in the dough.
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Butter croissant
Butter · not very sweet
Layered, not very sweet, often still warm in the morning.
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Pain au chocolat
Butter layers
The same layers, a bar of chocolate.
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Almond croissant
Almond · butter
Almond and a little icing sugar, on the layers.
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The round brioche from the counter, not very sweet.
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Butter madeleine
Pure butter · not very sweet
Not very sweet. The taste is in the butter.
At the counter
Sandwiches and pizza, on today’s bread.
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Nitrite-free ham, Comté AOP aged 24 months, butter, today’s bread.
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Label Rouge chicken
Caesar sauce
Label Rouge chicken sandwich, Caesar sauce, today’s bread.
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The sandwich in the window, tomato and lettuce.
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The oval piece from the counter, tomato and cheese.
