The world of bread
BREADtakes its time.
BreadsOur natural sourdough breads, kneaded by hand and baked on the hearth every morning.
See all our breads- Homemade sourdoughfed every day in the bakehouse
- Ancient grainsstone-ground
- Shaped by handhearth-baked every morning
Breads
Coming soon online
You'll find these products every day in our three shops, until you can order them here.
In the bakehouse
The timeof sourdough.
At Epiane, bread begins long before dawn. Romain mills his own flour on a stone mill, our sourdough starters are fed every day and the dough ferments slowly, up to 48 hours for some loaves. The result: an open crumb, a crackling crust and bread that keeps for several days.
- 01The millingOur ancient grains, stone-ground.
- 02FermentationA living sourdough and a slow rise, no shortcuts.
- 03BakingOn the hearth, every morning, for a golden, crackling crust.
Great bread starts with a good sourdough.
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