The Art of Artisan Bread

A tradition passed down with passion

At L'Arbre à Pains, every loaf is the result of expertise passed down through generations. Our bakers work with carefully selected flours, natural sourdough starters, and long fermentation times that give our breads their unique character.

Choosing the right ingredients

The quality of a bread starts with the choice of raw materials. We source our flours from certified French mills, favouring heritage wheat varieties that bring complexity and nutrition to our products.

• T65 wheat flour for our traditional breads
• Rye flour for our country-style loaves
• Gluten-free flours for our speciality range

Fermentation: the key to quality

A long fermentation time — often more than 16 hours — allows the bread to develop complex aromas and superior digestibility. This patience is our commitment to your customers.

From the bakery to your establishment

All our breads are baked overnight to guarantee maximum freshness at delivery. Whether you choose our baked or frozen range, you receive an exceptional product ready to serve.

To learn more about our range, contact our sales team.