Bakery Pastry Salazard

We have a high quality and sustainable development approach to making our bread in our workshop located in the hamlet of Le Vert in Bourg d'Oisans.
Indeed, we buy flour made with local wheat grown on the plateau of Le Trièves and in the plain of Bourg d'Oisans. Admittedly, it costs a little more, but this ensures the financial health of the farmers!

A year ago, we took our approach a step further and set ourselves a challenge (given the quantities we work with) to switch to entirely organic flour in collaboration with the flour mills of Le Trièves!
It's been a long process, delayed by the two lockdowns, but we are confident that everything will be in place for the summer of 2021!

We make our bread in the most natural way possible: no added gluten or E additives to create a perfect, standardised product. That's why our bread can sometimes taste different and have small imperfections, because wheat (and therefore flour) is a living substance that can react in different ways!