Farine

The classic French 'tradition' baguette. A golden, crispy crust with a cream-colored, well-aerated crumb. Authentic sourdough taste.

Rustic bread generally made with a blend of wheat and rye flour. Thick crust and dense crumb, excellent for storage and toast.

Country bread enriched with a blend of seeds (such as flax, sesame, sunflower). Adds crunch and a toasted nutty flavor.

Indulgent bread incorporating pieces of dried figs and walnuts. The combination of sweetness and crunch pairs perfectly with cheese.

Bread made with spelt flour, an ancient grain low in gluten. Sweet and nutty flavor, dense and digestible texture.

Bread with a very white, fine, and soft crumb, with a supple crust. Often enriched with milk or fats, ideal for sandwiches.

Alternative to wheat bread for gluten intolerant individuals. Buckwheat flour provides a gray color and a distinct flavor, softened by rice flour.

Bread made with wholemeal flour (containing the entire wheat grain). Rich in fiber, with a brown crumb and a pronounced cereal taste.

Traditional bread made from a mixture, often in equal parts, of wheat and rye flour. Dark crumb and slightly tangy flavor.

Small individual rustic bread with chocolate chips. A simple, bakery-style version for an afternoon snack.

Braided brioche of Eastern European Jewish origin, generously marbled with chocolate or cinnamon. Rich, buttery, and soft texture.

Croissant filled with almond cream and topped with slivered almonds and powdered sugar. A rich, melting, and very indulgent pastry.

Variation of the classic pain au chocolat, filled with almond cream and sprinkled with toasted almonds. Flaky texture and melting center.

Spiral-shaped viennoiserie (snail) made of laminated yeast dough, filled with pastry cream and raisins.

Small traditional Lorraine cake shaped like a seashell. Soft and melting texture with a delicate butter and often lemon flavor.

The emblem of French viennoiserie. Laminated yeast dough with a good buttery flavor, crispy on the outside and airy on the inside.

Rectangular viennoiserie made of puff pastry rolled around two bars of dark chocolate. Crispy and chocolatey.

Dough enriched with eggs and butter (leavened dough). Stringy, yellow, tender, and slightly sweet crumb.

Soft individual mini brioche sprinkled with chocolate chips for extra indulgence.

Round biscuit of American inspiration, crispy on the edges and soft in the center, generous with chocolate chunks.

Short black coffee prepared under pressure. Intense and full-bodied flavor, topped with a fine golden foam (crema).

An espresso diluted with hot water. Offers the coffee's aromas but with a lighter body and larger volume, similar to an Americano.

An espresso with a simple touch of hot milk or a spoonful of milk foam. Softens the coffee's bitterness while maintaining its intensity.

Drink composed of espresso, hot milk, and a thick layer of creamy milk foam. Sometimes sprinkled with cocoa.

Large latte made with an espresso and plenty of hot milk, with little foam. Sweet and milky flavor.

Hot drink prepared by infusing organic tea leaves or herbs (tisane).