Bakery
Selected to appear on the M6 show *La Meilleure Boulangerie de France*, Sébastien Gies knows exactly how to showcase the Doller Valley, near Lake Alfeld, in the Mulhouse region. Among the delicacies presented in the competition: a “pain au Méture”—a traditional dough made with scalded flour and millet seeds, which is then baked in a cabbage leaf as a nod to Alsace—and a “Nusty,” a chocolate tartlet caramel, and peanuts created by pastry chef Marion Petitjean. All the breads are made with traditional sourdough or rye sourdough through a long fermentation process. A beautiful selection of crispy, pure-butter pastries with a crisscross pattern on top, such as two-tone rolls in a variety of flavors, butterflies, bow ties, and Swiss rolls, as well as praline-filled chocolate candies or those filled with fruit ganache, marshmallow teddy bears, a sublime Gwix (caramel and chocolate cookie), and ice cream year-round, including sorbets made with seasonal fruits and ice cream. The tea room welcomes you for a snack break, just a stone’s throw from downtown. Parking is available nearby. Follow us on social media: Facebook (Maison Gies) and Instagram (@maisongies).
