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Pain brut

Pain Brut (Montpellier)

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A far cry from soft, flimsy baguettes, Pain Brut defends the honor of French bread-making with its selection of well-raised loaves! A former actor who turned to baking around his fiftieth birthday, Marc Baylet Delperier only makes organic loaves with sourdough rye that’s been fermented at length. Introduced to heirloom and gluten-free flours by Thomas Teffri-Chambelland, he kneads a small collection of recipes bound to excite anyone suffering from Celiac disease: cute little brioche buns, small spelt or rice-buckwheat loaves, and even some incredible pizzas topped with fresh mozzarella, Kalamata olives, onions and oregano. FYI: the massive bakery (graffitied floors, a dark countertop, blonde wooden shelves) will soon boast a café section. // M.Ra.

Hidden gem: The house’s signature “Brut de décoffage” loaf: crispy on the outside, dense on the inside, and packed with flavor (€6.60/kg).

Le Fooding’s 2022 Guide is fresh out of the oven!

What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

2021 Le Fooding guide frontcover
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About

Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France, a series of gastronomic events, a tool that allow you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting… In short, something to keep you on your toes at all times!

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