Le pain de François

François' passion for pastry and baking goes back to his early years.

As a child, he used to come to a bakery in his spare time to learn. His favourite occupation was filling chocolate eclairs. In 1995, François started training as a baker/pastry cook to develop his skills. After 15 years of working in his own conventional bakery in Malonne, Namur, François decided to change course and make quality organic products in order to feed consumers in a healthy way.

His workshop in Sombreffe
Today, he has set up his workshop at Interbio, our fruit and vegetable distribution platform. He uses Belgian and organic flours that are carefully and delicately ground in the Baré Farm mill, in order to preserve all the nutritional qualities of the flour. François raises his own leaven and kneads it very slowly in order to rediscover the true taste of the past and to make more digestible breads. In addition, François uses an oven powered by biomass energy produced from wood waste.

At The Barn, you can taste François' delicious breads, such as rye bread, spelt bread, wheat bread, etc.