Country Sourdough
€6.5072-hour wild fermentation, blistered crust, open crumb.
Best seller
1962
The year the oven first lit up
Our story
Three generations,
one wooden peel.
Madame Girard lit the first oven in 1962 with a single sourdough starter she carried from her mother's kitchen in Lyon. Sixty-three years later, that starter — now called Mathilde — still feeds every loaf we bake.
We don't do shortcuts. No industrial mixers, no frozen dough, no vanilla from a bottle. Just flour from the Beauce, butter from Charentes-Poitou, and the kind of patience that doesn't fit on a spreadsheet.