Bilogical Bread from the Lorraine Region

Bilogical Bread from the Lorraine Region

The Baker

Masters the art of fermentation on leaven and baking with direct heat or wood. 

The Bread Making 

Quality products:

  • Bio Culture' flour 
  • water 
  • Unrefined sea salt 

The choice of fermentation on natural leaven gives added value to the bread. 

The Guarantees

Le paysan, le meunier et le boulanger have signed a Quality Charter.. They have to conform to a Specification Sheet and undergo Checks by certifying agencies. 

Bureau Véritas Certification à Paris-la-Défense 
Ecocert, 32600 L'Isle-Jourdain 
(Agricultural, milling and baking monitoring agencies)