Bakery
When Mickael Balan took over the village bakery, it was a real challenge for him! "At the same time, without desire, love and passion, there's no point in getting involved! And since this baker, who has been in the business all his life, cultivates these three values, the business was bound to succeed! Today, La Mie du Champsaur treats villagers to traditional breads, of course, but also a wide variety of speciality breads. Mickael Balan is a firm believer in homemade bread. For him, quality and taste are paramount. He buys from local market gardeners and uses sustainable, organic flour. As for desserts, his pastry chef also likes to innovate at weekends: his éclairs rival each other in creativity (pistachio, genepi, limoncello, speculoos, Bueno...). Fancy something savoury for lunch? A snacking offer evolves with the seasons, complemented by small dishes, appreciated by workers at lunchtime. Tip: try the Tourond, a New York roll revisited in homage to the local mountains!
