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Tuesday, December 12th, 2017
The Fouée (or Fouace)
is a small bread roll filled with rillettes, mogettes (type of white beans) or cheese while still piping hot from the oven.
Eating fouées is still a strong long-lasting custom in the Loire Valley from the Anjou to the Touraine.
Fouées restaurants often established in caves in tuffeau stone offering fouées on their menus have contributed to rekindle this warm and flavoured bread roll baked in front of you in a wood fired oven.
Recreate this friendly and gourmet atmosphere by savouring our fouées made from our natural and homemade sourdough slowly kneaded.
The filling of our fouées is limitless: rillettes, mogettes as mentioned but our ‘aficionados’ have also gathered a few recipes which should tickle your tastebuds…
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Serafin Bread: 30% less salt, 40% more fibers, 100% tastier
The traditional French bread has 2 nutritional weaknesses: a high salt content and a low fiber content.
However lowering the sodium intake and increasing the fiber intake are two main objectives of the Plan National Nutrition Santé (PNNS).
This is way BPA has decided to take action.
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