Bakery
This well-run mill, taken in hand by Bernard Delrue, as passionate as his predecessors, opens its doors once a week. The concept is as atypical as it is interesting, with his background as an engineer reconverted to making bread the old-fashioned way, and his wood-fired baking. Local and visiting customers come to stock up once a week. The range is limited, but sincere. Country, wholemeal or seed breads, plain brioches, sugar or raisins. Natural sourdough breads baked over a wood fire, once a week. To register, fill in a form on the website or phone us.
