Rye bread
Rye
Rye in the house dough.
It keeps for several days.
The bread is taken at the counter.
The menu
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.
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.
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.
