Baptiste Chardin defends his bread with the faith of the converted! A former sound engineer, he moved to the countryside in the Lot department to learn the art of kneading dough, to transform flour into bread. But not just any flour! Heirloom wheats, most notably a mixture of 40 different varieties produced in Ariège on the Du Bio Dans l’Assiette farm, which he transforms into golden loaves. To this stoneground wheat, he adds only filtered water, untreated Guérande salt and his levain which he has named Maurice, much like his shop, and his grandfather… In his bakery that’s barely a year old, he displays his handmade loaves alongside mouthwatering cookies and brownies, made even better through the use of his famous levain and heirloom flours. // Auguste Marie
The hidden gem: A sun-dried tomato bread that’s a cross between focaccia and fougasse, perfect at apéro hour (€21/kg).
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