Organic flours, from ancient wheat varieties or from sustainable agriculture, are the basis of our breads. We "raise" a sourdough made from stone-ground, organic, ancient wheat flour. Our sourdough also draws its strength from the sap of our region's maple trees. Slow, ancestral fermentation is the key to the quality of our bread, which is our priority every day. An artisan bakery, mill and patisserie where you can enjoy a thousand homemade delights in a warm and welcoming atmosphere. Breads, pastries, viennoiseries, sandwiches, salads, soups, quiches, pretzels... concocted on the spot every day by our small, passionate, artisan hands.