The bread, unlike industrial breads, is healthier, more aromatic and has a longer freshness.
The bread is made with long sprouting and natural sourdough. The visitors get to know the bakery and regional raw materials, such as original spelt grain and can make an original spelt plait. An insight into the production of the silver award-winning Pain au Chocolat and subsequent tasting is not withheld.
Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.
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