Baguettes Just the right combination of a thin, crisp crust and a light white and tasty crumb.
	Batard A thick baguette and light crust with twice the white and tasty crumb.
	French Boules arge round loaf with a thin crisp crust and a lot of light white and tasty crumb.
	Campaillou (wheat sourdough style bread) You will appreciate Campaillou for its original appearance, its good leaven taste, its well aerated crumbs and very thick crust which assures it a surprisingly long shelf life.
	Campagne (country bread) The second most popular bread in France after the Baguette. A delicious bread that most consumers will appreciate for its flavor.
	Campasol Of Mediterranean origin is just the right combination of crisp crust and a light white crumb with a lemon hint.
	Campaillette Always seeking for tradition, enjoy the “Campaillette” an authentic rustic baguette, recognized by its distinctive appearance, its pointed ends, floured aspect and its three cuts.
	Forgerons A blend of wheat and rye flour with sesame, sunflower & flax seeds make this rustic bread.
	Croise d'Epeautre The “Epeautre“ is the original antic wild wheat slightly acidic bread style going back to tradition.
	Ciapo An original Lombardian recipe to produce an authentic Italian Ciabatta with its moist, open-texture and softness of olive oil from the Mediterranean.
	Fougasse Onion / Bacon A Ciabatta base bread enhanced with sautéed onions & bacon.
	Fougasse Garlic / Basil A Ciabatta base bread enhanced with sautéed garlic & basil.
	Fougasse Basil & Zucchini A Ciabatta base bread enhanced with sautéed zucchini & basil.
	Garlic & Parmesan Bread One of our specialties very dense with a large amount of parmesan cheese, wonderful when warm and served with cocktails.
	Maxi Cereal Made of assorted cereal, a bread which is characterized by its rich and soft crumb.
	7 Cereales Made of not only wheat but rye, buckwheat, oats, rice, corn and barley enriched with sesame seeds, sunflower and cotton seed flour. The result is a bread that is dark, rich crust and soft crumb.
	Rye Bread (pain de seigle) A dense bread made from rye flour and white unbleached flour, with caraway seeds.
	Pumpernickle An acidic, very dark rye bread due to the high percentage of rye flour and caraway seeds.
	Marble Bread Bread made of half rye dough & half pumpernickel dough.
	Sundried Tomato Bread A Ciapo base bread with a substantial amount of sundried tomatoes and olive oil.
	Brioche Loaf A very rich brioche dough made mainly with pastry flour, yeast, butter and eggs