The emblematic bread of long fermentation and unrivalled taste.

We mix several flours ourselves to achieve this result, including one that’s crushed by the millstone.
When you taste our tourte de meule, you’re plunged into a vast universe, full of character.

First, you feel the caramelization of the crust, then comes the lactic acidity to finish on a profusion of rich, complex notes due to the 48-hour fermentation and our flour blend.