Bread first. Everything else follows.

French wheat, a long cold fermentation, a crackling crust and a creamy crumb.

Natural leaven and a touch of rye, baked dark.

Stone-ground flour and natural leaven. Sold by the slice or whole, and keeps for days.

Rich in rye, dense and gently sour. Made for butter and oysters.

Sunflower, flax, sesame and millet, soaked overnight.

Whole grain flour for fiber and flavor. Our everyday bread.

Toasted walnuts folded through a sourdough. For the cheese course.

A soft, fine crumb made with butter and milk.

AOP Charentes-Poitou butter, crisp outside and honeycombed within.

Two bars of dark chocolate.

Crème pâtissière and rum-soaked raisins.

A compote of local apples in puff pastry.

Baked twice, with almond cream.

Butter brioche, laminated and baked in a mold.

Vanilla custard on a crisp pastry base.

A Burgundian tradition of honey, rye and spices.

Brown butter and toasted hazelnut.

Baked to order through the morning.

Salted butter shortbread.

Whatever the orchards bring, on almond cream.

Choux pastry with Comté. The Burgundian aperitif.

Tradition baguette, cooked ham, salted butter.

The Burgundian classic on country sourdough.

Pain de mie, ham, béchamel and Comté.

Ask at the counter.

On toasted sourdough, changing with the market.

Dark chocolate and whole milk.

A short selection, changed with the seasons.

From a Burgundy orchard.