The quality approach from A to Z. This house, created in 2013, has become an institution in the Aix bakery industry thanks to word of mouth. Natural sourdough breads, tasty, digestible and of excellent nutritional quality, are made with organic flours without additives or enhancers. The founders, Jeff Boivin and Thomas Teffri-Chambelland, are committed to maintaining solid local agriculture through a short supply chain: they have established, beforehand, a lasting and trusting relationship with their producers and suppliers.

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The long shelf life of breads.

The generosity of bakers who don't skimp on seeds, olives and dried fruits.

The involvement of La Fabrique in the transmission of its know-how: each year it welcomes apprentices and interns from the International Bakery School.

Cookies, pizzas and other specialties made on site using the best recipes patiently tested by the whole team. The latest one? The addictive range of pure butter pastries.

The opening of the two bakeries on public holidays from 9 am to 1 pm.

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Country bread, wholewheat, squash, sunflower, with olives, nuts, nuts, with olives, nuts, nuts, Philomène baguette, special breads, rice bread, plain or chocolate brioche, pump
with oil, cookies, pizzas, pure butter pastries...

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