Every food connoisseur appreciates that there is nothing better than fresh bread straight out of the oven, especially when the crust is golden and crisp and the consistency of the crumb has reached the perfect balance between density and lightness. Of course, this may not be so for those with a gluten intolerance, when they think of bread, but alternatives are starting to flood the market (and our bakeries) for them!

When I was asked to go to a new bakery which had opened near one of my favourite cafes, ( the Kitchen Café, I will do a post about that later, I promise!) saying: « Did you know that they only specialise in bread and brioches? » my heart and my taste buds answered in chorus : Wow, I must go!

«If they have not any bread, they should eat brioche !»

This apparently harmless response (and finally indelicate) of Queen Marie-Antoinette is what has inspired the creations from Antoinette’s team who have designed and put in place a concept of bakery specialising in the traditional baking process of sourdough bread and brioches.

Far from the traditional bakery assortment, Antoinette’s offerings are based on this two products which they give their full attention to. With this intense specialisation of two products it consequently gives the consumer two high-quality products.

Antoinette is a combination of talent and generosity : besides the amazing aromas of fresh bread which find their way out of the bakery and tempts the customer outside before they have passed the threshold, you can not fail to be charmed by Agathe’s smile. She will advise you exactly about which bread you could choose according to your mood or the dish you wish to accompany it with.

In the kitchen, there is Cedric and Damien, these delightful bakers are dressed in French sailor shirts (and it’s not just for the photo shoot!) and we can see them working behind the glass wall. Leaving us in no doubt that these two are true artists of the flour and yeast that really know how to get the best from the oven and the bread machine

Here, there is no baguette but generous sourdough bread, from long fermentation for a true artisan taste. Ingredients include with or without seeds, buckwheat flour, nuts, dried fruit and pumpkin seeds … so good and super addictive !

And for the hungrier mornings or rainy afternoons, there are brioches with a unique texture sprinkled with hazelnuts in macaronade … deliciously indulgent!!
After just our first time there we have fallen in love with the brioche and chocolate chips, but for my next appointment at Antoinette’s, I think that I will give into temptation and try the natural brioche. After all, it is like french crepes : if the beurre-sucre* is good then you can guarantee that all the other ones you taste will be! (A Breton saying!)