Le Pain de Courcelles

This project was made possible thanks to an encounter with the Maison de Courcelles. After renovating the wood-fired bread oven and building a brand-new laboratory, I was able to start making bread in September 2018.

Today, Le Pain de Courcelles supplies bread for groups hosted at the Maison de Courcelles, as well as for school groups in Auberive and St-Loup surAujon, and also to private customers at weekly markets. The bread oven is also an educational space for discovering, understanding and participating in bread-making. Breads validating the Esprit Parc National brand criteria are natural, country and seed breads.