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.