My recipes, just as I write them.

The levain is the foundation of your future magnificent sourdough breads. But beyond being a simple ingredient, it is an art in itself: the art of understanding living organisms. Get to know it, understand it and, above all, take good care of it!

The levain is the foundation of your future magnificent sourdough breads. But beyond being a simple ingredient, it is an art in itself: the art of understanding living organisms. Get to know it, understand it and, above all, take good care of it!

The starter that lets you make enriched, voluminous products without baker’s yeast. It brings aroma, keeping quality and volume.

A baguette full of character, with a subtle acidity, a well-coloured crust and incredible aromas thanks to the sourdough starter. Optimised keeping quality thanks to the long fermentation.

Originally from southern Germany, this ‘six-seed’ bread combines sunflower seeds, oat flakes, brown and golden linseed, and pumpkin seeds. The Quellstück improves keeping quality by holding water, which limits drying out. The bake must be intense to cook the crumb through without drying the crust too much, a challenge for very high-hydration breads (over 120 %) shaped in tins.

A bread full of character, made with rye flour only. This bread has a thick crust and a melt-in-the-mouth crumb. It keeps for up to 7 days after baking. Its powerful honey and coffee aromas pair perfectly with all kinds of fish, but also with a simple knob of butter.

Einkorn is an ancient wheat flour that has become very popular again over the last ten years thanks to its low gluten content. I bring out its best with very low-acid starters, which let the flour fully express its sweet crust and its crumb with hazelnut notes.

A many-sided product, T80 bread can be made in many different ways. This bread is a real playground for a baker. It lets you experiment with different sizes, different scoring patterns, different stencils… Its caramelised crust and very appealing volume meet all the aesthetic and flavour criteria that a good bread embodies.

Bara, which means ‘bread’ in Breton, puts buckwheat in the spotlight, a cereal emblematic of Brittany. Its rustic character, naturally toasted notes and generous crumb are enhanced by a sourdough fermentation that gives it aromatic depth and a long finish.

A sourdough brioche with a soft, feathery, melt-in-the-mouth crumb and a lovely aromatic richness. A slow fermentation that brings out delicate notes and a naturally balanced sweetness.

A true emblem of Italian tradition, panettone wins you over with its feathery, light, generously open crumb. Its natural sourdough fermentation develops complex aromas, lifted by the candied fruit and citrus.

Originally from Japan, shokupan is a sandwich loaf known for its incredibly soft, airy texture. Its tender, slightly springy crumb makes it ideal for toast and sandwiches alike.

This 100 % sourdough laminated dough combines the finesse of a crisp, flaky lamination with the aromatic richness of a natural fermentation. With no baker’s yeast, it gives light, melt-in-the-mouth viennoiserie with a generously open crumb and delicate, balanced flavours.

One of my favourite products. A light, soft crumb, generously open, and a thin, crisp crust. A long sourdough fermentation that develops subtle aromas and a lovely depth of flavour.

A sourdough brioche with a soft, feathery, melt-in-the-mouth crumb and a lovely aromatic richness. A slow fermentation that brings out delicate notes and a naturally balanced sweetness.