A workshop entirely enclosed in glass facing the street, inaccessible to the public, yet revealed in every detail. It is a radical stance: to show the craft exactly as it is, without artifice. We display everything from the 48-hour fermentation process to the work of the tourier folding and refolding dough to create the flaky layers of a viennoiserie worthy of the name.
For over twenty years, Du Pain et des Idées has rejected the industrial frozen products that have invaded bakeries, that 'ready-made magic' which allows shops to dispense with true craftsmanship. Here, we make our own pastry cream, we tend to our natural leaven, and we work with heirloom grains and stone-ground flours.
