Originally from the south of France, Benoît set up his bakery in Liège a few years ago. Through passion and determination, he has established a very important place among organic and artisanal bakers.
Flour, sourdough, water and sea salt
The four ingredients of bread! But not just any ingredients! Benoît is very demanding when it comes to the quality of his raw materials. He chooses 100% organic flours from Mechelen for their taste and aroma. They also ensure that there are no traces of additives or auxiliaries.
For the rest, it's all about the art and methods of bread making. The entire bakery team works patiently and meticulously on a daily basis. They promote the biological activity of the dough using natural bread-making methods to optimally develop the taste and structure of the bread.
His breads at The Barn
You can find his delicious breads here:
The assortment: country bread, grey Kamut bread, wholemeal spelt bread, small spelt bread, buckwheat bread, seed bread (with yeast), nut bread, fig and nut bread and baguette.
During the weekend, you can also find its pains au chocolat, croissants, raisin balls, chocolate moelleux, ciabattas, brioches and cramiques.
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