Le Fournil de Lamarque

Le Fournil de Lamarque rediscovers the baking tradition of our countryside by working with millstone flours of old varieties (local wheat) grown on the local and regional land.

Isabelle Lenseigne, the baker, has chosen natural sourdough breadmaking and long fermentation. This traditional method which allows the aromas of these exceptional flours to develop fully, naturally improves the keeping of bread and its dietary qualities. The breads are then baked in a wood-fired oven which produces a well-honeycombed crumb and a beautiful golden crust.

Le Fournil de Lamarque offers a wide range of bread as well as viennoiseries, pastries, pizzas and of course fougasse. Recently, a range of gluten-free breads has been added to this offer.

And if you wish, Isabelle will be happy to show you around her pretty bakery and explain the principles of traditional bread-making and how the oven works. wood.