Bakery
Joey Chapalain and Jules Martin decided to set up their own bakery and patisserie between Châteaulin and Douarnenez, at the foot of the Saint-Jérôme parish church in the center of the village. Breton flour and fresh local produce are at the heart of their preparations. A baguette silex made with flint-crushed wheat flour, with a more pronounced taste than a traditional baguette and a source of vitamins, fiber and minerals for better digestive assimilation, a pavé Arthur made with malted wheat flour and sunflower, buckwheat, brown flax and yellow flax seeds... Each sourdough bread is sold by weight. Succulent viennoiseries with PDO butter will intoxicate your senses for breakfast or afternoon tea, and typically Breton pastries such as kouign-amann, Breton cake or far, tarts and other entremets will sweeten your taste buds with happiness. In the tearoom, you can enjoy a wide range of hot and cold snacks, a fresh salad in summer, a hot dish of the day... All homemade!
