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
No products were found matching your selection.
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.
Continue the visit
Filter