The health crisis dragged on, but not yet like a day without bread.
The baguette is resisting, home baking is experiencing strong development, and snacking is slowly picking up with the return to the office ... There are always the classics, of course, and, today, new trends are emerging. inspire ...
The “yesterday's bread” sandwich.
Our grandmothers would have liked the initiative of Benoît Castel;
those who kept the excess bread quignon in their napkin pocket to eat at the next meal.
Committed to waste, the baker uses his unsold products to make new loaves
Roasting, transformation into fine breadcrumbs, boiling water, organic flour and natural sourdough make it possible to obtain a dough, cooked twice.
We cut in this marvel with the thick and caramelized crust beautiful slices with an airy crumb on which we have white ham from Prince de Paris and pickles from Maison Marc
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