Pains & Tradition

Pains et Tradition is a bakery working like it has been 60 years ago. We refuse to use any E-number ingredient or enzyms. Our manufacturing criteria is based on strict quality principles. THE INGREDIENTS: - our flours are of traditional French quality and/or they are organic - we only use sea salt from Guerande - our sourdough is sourdough that stems from our own dough - we treat the water we use previously in a regeneration station of the type Elisa - our grains and seeds are exclusively from organic culture THE WAY WE WORK: - we knead our dough according to the slow kneading principle - our fermentation processes are carried out at room temperature (23-24 ) - mechanization is limited and always controlled by man - our bakery operations are carried out in stone ovens - the crucial point of our production processes is always the maturity of the dough and it is never the rational organization of productivity that commands. HYGIENE AND SAFETY - our quality...