Menus · Bread
Pain au levain, beurre cru
Sourdough bread, raw-milk butter
Our own sourdough, baked at eight, with salted butter from raw milk.
The dough is started the evening before, with flour from one mill and a starter we have kept for years. It proves overnight in the cold room and goes into the oven at eight, so the crust is still crackling at noon.
The butter is raw-milk butter with coarse salt. We charge for bread because we bake it: one loaf feeds a table of four.