Le fournil de Maurrin

Community bakery: quality bread accessible to all.
sourdough breads and pizzas made with organic, local flour.
Worked according to the "respectus panis" method: manual kneading.
Low-glycemic bread. Long fermentation by wild yeasts in the sourdough, which transform sugar into carbon dioxide, for a more digestible dough.

Sourdough bread with organic flour
Home-made and regional Viennese pastries
Choice of flour: traditional, semi-complete wholemeal

• Product types: Bread