• A craftsman
• Our commitments
• Our team

A craftsman

We are a cottage industry. We make ourselves all breads, pastries and cakes that we offer from raw materials selected by us. This choice is reflected in our strong commitments: do you propose that homemade products made from quality materials.

We also undertake to advise you in your choices and give comprehensive information about our products. One thing even more simple than we know perfectly the composition and method of manufacture.

Finally, we have the will to be part of a sustainable development approach, another of our commitments. On this subject, you can read in our press article about us appeared in Métiers magazine

Our commitments

Products home

We make ourselves all our breads, pastries and cakes directly from raw material: flour, sugar, eggs, butter, milk, ... and some semi-finished products: praline, cocoa paste, fruit puree ... This choice has three reasons: fully exercise our architect profession, offer products based on our own original recipes and fully control the composition and manufacture of products that we offer.

Raw quality

There is no good product without good materials. This evidence leads us to select high quality raw materials.

For example, we use a flour Red Label for many breads (voir les produits). But this sign of quality recognition is not enough. We also wish to offer you the healthiest ingredients possible. Also most of our meals are they from cereal CRC (Culture and controlled resources) Biological or to limit pesticide residues in our products.

Home and advice

You may notice when coming to see us that our shop is located in an old house dating from 1882. When you cross the threshold of our shop, you become kind of our host and we have at heart that you spend a pleasant moment in our company. So we do our best to always give you a warm and friendly.

We also try to advise you in your best choice. Also feel free to ask us whatever your hesitation what product, how much, how to keep it, eat it ...

Accurate information and appropriate

You'll find many information about our products in stores. For instance, what bread using flour from cereal Red Label CRC or what breads contain yeast or provide the most fiber, ... All our products are home, we can advise you specifically on their composition and manufacture. Also do not hesitate to ask us.

Furthermore, we try to be aware of recent developments relating to our business and to inform you regularly. For example, we have gradually decreased the rate of salt in our bread to meet the recommendations of the AFSSA (French Agency for Food Safety).

Sustainability

Yes, sustainable development is also a matter of craft.

Thus, upon our arrival, we have implemented several measures to limit the environmental impact of our activity.

And we have no shortage of projects to make our development more sustainable always (composting of green waste, rainwater recovery, partnership with local producers, ...).

Our team

Our team consists of five people.

Christelle, the proprietress, is the daughter of an artisan baker. She worked several years in INBP (Institut National de la Boulangerie Patisserie) as an advisor to artisans.

Philip, husband of the boss and Christelle, began his career in the computer before converting the bakery by passion. His CAP in hand, he has run the business for some time before moving with his wife Vineuil.

Françoise, our saleswoman, is well known and Vinoliennes Vinoliens. And for good reason, she has worked since 2002 in the bakery where she has had three successive employers. Françoise is currently a distance education on a year to obtain an additional degree (certificate of professional qualification).

Alexander, our baker, was trained at the Compagnons du Devoir. His Tour de France has led, among other in Belgium and Canada and is finally Vineuil in 2009 he chose to settle down. He soon continued his education with the highest degree existing bakery: the Certificate of Mastery. Alexander is also pastry and second our pastry chef Christophe brilliantly.

Christopher, our pastry chef, holds a CAP and a further addition in baking bread. You feast on his desserts, macaroons and other confections since September 2009.