the essential
Fresh bread in the morning… it’s been a long time since the inhabitants of Ségoufielle (Gers) could no longer obtain it in their village. Louis-Paul remedies the problem.
Finally fresh, quality bread in the village. In the small shopping center, Louis-Paul Hallier, agricultural engineer and passionate about baking, opened his bakery. Doors are open only in the morning, from 9 a.m. to 12:30 p.m. Tuesday to Thursday and until 1 p.m. Friday and Saturday.
Customers arriving in this shop, with its sober decoration and the most transparent communication possible, are more than satisfied with the quality of the bread. “I can’t eat certain breads because they add gluten to the flour which already contains it, I can’t digest it. I tried the country bread and even the baguette here, and I no longer have heartburn,” rejoices Françoise.
Read also :
A couple of young bakers installed
The flour bags are visible. A local and meticulously chosen flour. Bread, pastries and some treats… Everything is homemade and as naturally as possible. Croustades, flans made according to our grandmothers’ recipes. Customers ask questions while tasting the bread or cookies sliced for them.
“I refuse”
“Everything is done the old-fashioned way, even the traditional sourdough baguette to which I add very little yeast. It will keep longer with flours that do not contain any additives. Even if it is authorized for the baguette, I refuse it,” explains Louis-Paul.
There are (only) four main ingredients to make country bread: flour crushed with a stone mill, unrefined Guérande salt, osmosis water (filtered to remove pesticides and nitrates) and Natural leaven.
Read also :
Labarthe-Rivière. A baker sets up in the heart of the village
“Producing quality is possible! I’m starting slowly but to satisfy my customers, I would of course open in the afternoons. To the extent that I have noticed that customers come back day by day and are satisfied with the taste and preservation of my products. »
