Vagabonde Pain Bien Élevé

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A valiant kneader of doughs who decided to go the retro bakery route, Rébecca Corazza (who used to work in the hotel industry) reproduced in an abandoned barn the century-old oven that she’s been using since the start. With a little dexterity, her generous creations, prepared using a lively sourdough starter and organic flours from Céline and Jean-Charles Faucheux, are up for grabs at the bakery itself, the farmers’ markets and local shops. The itinerant baker decided to reduce her selection to a series of breads made to last and produced in reasonable quantities: a country loaf with intense flavor from the maillard reaction (€8.20/kg), or one with flax and sunflower seeds (€9.30), moist spelt loaf with a honeycomb interior (€12) along with a few golden loaves like redcurrant and hazelnut, wild garlic or beetroot and goat cheese. // Pica Bidon 

The hidden gem: The walnut bread prepared with generous amounts of nuts and whole wheat flour (€9.40/kg). 

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