Breads are made and baked fresh on a daily basis, without added fats or sugars with the exception of the olive breads, which contain cold pressed olive oil or fresh butter in the soft loaf bread or ‘brioche’ bread. All breads are made with local flours from sustainable agriculture ( Agriculture Raisonnée™ - Moulin de Soulanges, without systematic use of pesticides – fungicides, but not certified organic). All are baked within the French tradition, directly on a stone hearth with the exception of those very popular breads, white or country, cooked in rectangular moulds. We use different leavening methods such as sourdough, fresh yeast method, as well as the mixed method. An interesting note: did you know that sourdoughs and fresh baker’s yeasts are one and the same micro-organism (saccharomyces cervesae)? Indeed, the yeasts, naturally present in high quality, unbleached flours, are in much lower concentrations than those found in fresh yeasts. The slow fermentation sourdoughs give these breads taste and texture so appreciated by aficionados.