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: they have established, beforehand, a lasting and trusting relationship with its producers and suppliers.

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 opening of the 2 bakeries on public holidays from 9 a.m. to 1 p.m.

Country bread, wholewheat, squash and sunflower, with olives, nuts, rice bread. Special breads and the classic Philomène. Natural brioche or chocolate, oil pump...