Olivier

First the kilt, now the apron! It’s easy to use the excuse of the bakehouse heat to flaunt a little maid’s apron just long enough or a tad too short to draw the customer’s eyes and the eyes of Marie-Jo, already conquered.

It’s an easy analogy, but so delicious! The news is that hemlines are high in bakery fashions this year! 35°C in the bakehouse, prematurely grey hair, dusted with Type 55 flour, going to bed too late and getting up too early to make sure the perfect crust on a good dough: this is the life of the baker. And here you are today continuing this tradition with a real labour-intensive sourdough, risen to perfection, the shop lit up from midnight, the T-shirt always white so that you melt into a David Hamilton-like ambience (especially the floury blur and torrid aspect). Bread is not just filler, it exists for its own sake. We could almost say that we cook because there is bread, rather than the other way around.