What to do when it’s cold in Lot-et-Garonne
What to do when it’s cold in Lot-et-Garonne
8,3 km - Nérac
Weekend & Holidays
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English
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The Fournil de Lamarque rediscovers the baking tradition by working with cereal millstone flours grown on local and regional soil . In order to favor both short circuits and the quality of raw materials, supplies are made directly from an organic producer (now a miller) in a neighboring town. This close collaboration between producer/miller and baker, with the same requirement to produce the best wheat, the best flour and the best bread, results in an exceptional product.
Isabelle Ligne, the baker, chose the long fermentation method associated with natural sourdough breadmaking. This traditional method allows the aromas of these exceptional flours to fully develop and naturally improves the preservation of the bread and its dietary qualities. Finally, cooking in a wood oven allows you to obtain a well-shaped crumb and a beautiful golden crust.
Le Fournil de Lamarque offers you a wide range of breads, pastries, pastries, pizzas and of course focaccia. A gluten-free bread completes this offer.
If you are interested, ask to visit the bakery, Isabelle will be happy to show you around and explain the principles of traditional bread making and how the wood oven works.
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