Bakery
Artisan bread at Les Capucins, with fine specialties such as the Couronne made with wheat flour and natural sourdough, or stone-ground flour bread, the Tourte aux Noix or the Romain, the Tourte de campagne or the Coupiac made with wheat and rye. Long fermentations, meticulous craftsmanship. Viennoiserie too, croissants and chocolatines.
