Le Paillon

La Girondine

Mix crushed sesames and of wholewheat flour, its form makes think of a vine.

La Saint-Cyrienne et Le Gabaye

- La Saint-Cyrienne : our city was to have a bread with its name. Containing rye and wholewheat flour, cooking on stone plate gives him all its character.

- Le Gabaye : Resulting from a sluggish fermentation which gives him this so particular taste, there is no working, one cuts the paste with the blow of paste (instrument slicing out of steel, the length of a hand).

Bread in all its states

• Traditional Manufacture and cooking with the wood fire of our breads resulting from the flour of Gers with these various stages:

- Weighing with the hand, kneading with the natural leaven.

- After division, the lumps rest. Setting forms some with the hand or the façonneuse one.

- Furnace heated beforehand during one hour with the “loud-voiced person” (stops fire). The flame leaves the “loud-voiced person” to heat the vault, then one can deposit the bread on the stone plate like formerly.

- Thus, one obtains a crust brilliant and of color chatoyante, odorous and crusty, a crumb with the translucent cells.

• Traditional Breads: Rod, string or farmhouse bread will be the accomplices of all your meals.

• Special Breads: some ideas to accompany them:

- With rye, lemon: shells and fish,

- With apples, sesames: foie gras,

- With corn, cereals: red meat, white meat,

- With the sound or complete: pork-butcheries, poultries,

- With nuts: cheese,

- Viennese: breakfast, tasted.

• Leavened breads: the rustic spangle, delicious the croustinette.

To taste our specialities quickly, do not hesitate to order them over our shop in line (protected payment). Our products, left the furnace with wood, will be delivered to you as soon as possible.

Our shop-on-line

Les Pignes