Time, Grain, and Living Culture
Every loaf emerges from 48 hours of patient cold fermentation and stone-milled heritage grain — a ritual older than memory.
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In 1994, our founder Marcel Dubois carried a small jar of sourdough starter from a boulangerie in Lyon. That living culture — fed daily with heritage grain and filtered spring water — is the soul of every loaf we bake.
We source exclusively from heritage grain farms in Burgundy, Normandy, and the Scottish Highlands. No commercial yeast. No shortcuts. Only time.
Intimate masterclasses in our stone atelier — from your first starter to advanced scoring techniques. Limited to 8 students per session.
Our bakers rise before the city does. Each brings decades of craft, a deep reverence for fermentation, and an obsessive attention to grain and time.
Never miss your bread. Subscribe to a weekly collection and have your chosen loaf ready every Saturday morning — baked just for you.