Le boulanger

This bakery, placed at the heart of Ceyreste (13600), 5 chemin du Riau between the Felix Neviere street and the main Boulevard named Alphonse David, has been existing since 1993 when Mr Gregoire first chose to bake from whole range of organic flours and certified organic products. When Bernard Castellani took up the bakery in 2008, he kept the same organic ethics and remained linked to the Saint Joseph Mill in Grans in Provence, a family miller since 1900. Today, the same spirit lives on just adding a pinch of my personality.

My commitment in the organic bakery is the heritage of long years of social, environnemental and economical thinking. I am a strong defender of the traditional bakery based on the use of the noblest raw materials. I use certified organic materials coming mainly from the local or regional « terroir » or fairtrade. All of our products are made with the love of the raw material and the finished product.

 

Born in 1978, I have been living in Provence since then except a few years in England and Paris. After a training and an experience as a librarian in Paris and Marseille for 3 years, I put aside my bookshelves in 2009 to learn the craft of baker at Au Vieux Four in Tours (37). This wood-fire organic bakery is managed by Jacques Mahou, who won the Silver medal as best bakery craftsman in France. With my degree in hand, I spent a year observing the local and regional market until I finally found the place of my dreams in Ceyreste, a typical village ideally spotted a few miles from La Ciotat.

 

 

Marché d'Aubagne

"L'éco PAIN d'abord" est présent toutes les semaines sur le marché d'Aubagne le samedi matin de 7H à 12H30. C'est avec plaisir que nous vous accueillerons pour vous faire découvrir l'étendue de nos gammes de pains !