Every Friday, bread baked in a wood oven is prepared using organic flour, spring water, natural yeast and Guérande salt.
Bakery workshop are organized at fixed dates or on demand:
After a welcome drink in his 19th century bread oven, André Isenegger, a passionnate baker, shares with you his skills and techniques of bread making.
Everyone can try and prepare some pies, pizza, "figasses" and other delicious products. After that, the group is invited to have an apero and to have dinner with various food produced at home.
Each participant goes home with a home-made bread fresh from the oven.
Reception and sale at the fournil (little room containing the bread oven)
on Fridays from 4 p.m. to 8 p.m.