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