The work
The bakery
Artocarpus is a tree, the breadfruit tree. Its fruit feeds like a large loaf. The house loaf took that name: Arto Carpus. It is cut in front of you, sold by weight. The crumb is open, the taste a little sharp, and it keeps in a cloth.
The bakery is just behind the glass. You can see Adrien and Alexis at work, the oak, the racks, the chalk. The flours are organic: white, wholemeal, rye, and on some days chestnut. The recipe is theirs, not a ready mix from the mill.
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01
Organic flours
White, wholemeal, rye, and on some days chestnut. No pesticide in the sack, no mix prepared in advance by the mill.
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02
Sourdough and time
The loaf ferments on the house sourdough. That is the slightly sharp taste, and a bread that keeps in a cloth.
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03
Little sugar, a lot of taste
The pastries stay modest with sugar. The butter, the flour and the layers do the work.
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04
Nothing that does not belong
No additive in the bread, no nitrite in the ham and butter. The house chooses what goes into the dough, so the morning stays simple.
The flours are organic. That is the choice the house stands behind.