Our sourdough

The starter was born with the restaurant. It is fed every evening, it has its own jar on the top shelf, and it goes on holiday with the chef.

A dough that takes its time

The dough is kneaded the night before, with rye flour and a T80 wheat flour from a mill in the Forez. It rises slowly all night in the cold room, which gives it an open crumb and the slight tang a hurried loaf never has.

In the morning, Hugo shapes the loaves by hand and bakes them at 250 degrees. A second batch comes out at 5pm, so the evening bread is as warm as the lunchtime one.

A starter is like a kitchen hand: you look after it every day, and it pays you back.

Hugo Bernard, sous-chef

Served warm, sold on Saturdays

The bread comes to the table with churned butter from the farm next door and a pinch of Guérande salt. It is free, and refilled as often as you like.

On Saturdays, from 10am to noon, the leftover loaves are sold at the counter. There are never many: come early.

The bread in numbers

• An eight-year-old starter
• Eighteen hours of rising
• Two bakes a day
• About thirty loaves a week

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