All mixes for special breads are developed and produced at our mill
They reflect both our expertise and our focus on a natural production process.
Consumers often place our so-called «special» types of bread under the sign of the variety they are looking for at their bakery. This way, they can enjoy many types of delicious bread and choose a product that corresponds most to their identity.
A blend of wheat and rye flour, a touch of sourdough, for a unique taste.
Pain rustique au goût de levain issu de farines de blé et de seigle.
The reference in Scandinavian-style bread.
Toasted Scandinavian bread packed with seeds and flavor.
The exclusive recipe of a delicious seeds baguette.
A delicious baguette with seeds (brown flaxseed, yellow flaxseed, sesame, and sunflower)
A soft and tender bread that you can keep longer.
Bread made from wheat flour and oat fiber, high in fiber.
Delicious 6 grains and seeds bread (brown flaxseed, millet, sesame...)
Rustic wheat flour baguette with malted and toasted notes.
Coquille (a brioche emblematic of Northern France during the holiday season), Nanterre brioche, brioche with a head...
Soft brioche that can be kept for 6 days in its packaging.
Long-life sliced white bread
(6 days)
Flour specially formulated for making laminated yeast dough.
Viennese bread with a soft, shiny crust made from wheat flour.
Country-style bread made from wheat and rye flours with a hint of rye sourdough.
Bread with millet and sunflower seeds, made from wheat, rye, and corn flours.
Southern-style bread, tender ciabatta breads, which are perfect for snacks.
Bread made from wheat and rye flours, sunflower seeds, flax seeds, and sesame seeds.
Whether in its shape, its colour aromas as well as its taste: the Vaillant has a strong personality with a touch of buckwheat.
