Prepared the old-fashioned way, without any additives, from top-quality flour, organic sourdough and carefully selected, perfectly fresh natural ingredients, the dough was kneaded more than 24 hours ago. All night long and for the whole of the previous day, Le Pain D’Antan’s Master Baker has let it rise naturally, so that it develops the best nutritional properties and flavour, as tradition requires. Now it’s time to slip it into the wood-fired oven. In a little while, once it’s baked to perfection, the bread will cool down slowly, then join the baguettes, breakfast pastries and brioches on the shop counter.
At Le Pain d’Antan, people are at the centre of everything. Where there’s a machine capable of doing the work of ten people, this family business will opt for the ten people. Because only the know-how and love of fine work that are the true craftsman’s passion can wed tradition with innovation.