"La baguette" 220g with leaven.
It is a small rod compared to those done with yeast.
A very slow kneading allows all savours flour and natural leaven to be expressed.
Cooking with the wood fire gives it gilded colours and well-formed puckers.

The white bread is like the "baguette" for composition and manufacture.
400g, 800g, 1kg bread and ball of 2kg.
There is also the "pain à la planche", 1kg and more, with a particular shaping and a long fermentation.

"Pain de Beaucaire"
It's a sourdough bread, which requires a very particular shaping and which gives him a very alveolus crumb.
The “pain de Beaucaire” has been transmitted for the XV century whereas the town of Beaucaire was the site of the second fair of Europe.

Brown bread made with an old variety of corn, the "miller of Apt".

Whole-wheat bread of 500g 800g or more with the leaven flour ground with the grindstone. It is a nutritive bread and of very good conservation.

Integral bread 500g, 800g or more, with the leaven.
Flour ground with the stone grindstone it is the totality of the corn grain, therefore most nutritive. The work with sourdough and a long fermentation (5 hours), allow to neutralize the phytic acid, which is factor of demineralization.
One-week conservation in good conditions.

"Le Méteil" is a bread composed with the same quantities of flour of rye and flour of corn. It is a very nutritive integral bread with tightened texture and a marked but soft taste.
Excellent conservation.

"Pain d'épeautre" 500g or 800g bread
Mix flours of spelt of "grand épeautre", "petit épeautre de Provence" and wheat.
It is very soft and very pleasant bread with tightened crumb.
Very good conservation.

"Petit épeautre de Provence" 400g moulded
It's an old variety of corn very rich in nutritive elements and proteins and very weak in gluten. It is a very dense bread, with very yellow crumb.
Excellent conservation.
It is recommended for people sensitive to gluten.

Kamut 500g
It is the Egyptian corn. The yellow flour gives a bread whose reminds of the one of couscous' semolina. It is the richest corn in proteins (18%), and gluten weak. Excellent conservation due to its dense crumb.