This is a question we get asked a lot: Who are your best sellers?
The best-selling ones are the bâtard (for its classic side) and the multigrain (for its nutrient intake). Those with fruit (raisins or cranberries) are often chosen for special occasions (Sunday morning brunch or festive meals).
We each have our favorites. We present them to you now.
For Gab, it's Quinoa . A fan of roasts, the ground flax seeds and millet flour give it a nutty taste when grilled. Just add a drop of olive oil and it's an explosion of flavors with finesse. In addition, its nutritional values are really good . Full of fiber and protein, it accompanies the lunches of the whole family.
For Isa, it's the 96. This 4-day (96-hour) fermentation that develops the aromas of cereals is reminiscent of sourdough bread. Grilling the flax seeds on top, initially intended as decoration, gives a very pleasant crunch. Isa likes to garnish it with veggie pâté or hummus of her own. Cereals, vegetables and legumes : a winning combination for meals that aren't too complicated .
David is an aperitif guy . His favorite is the Olive Bread . The fat from the olives, once mixed, mixes with the dough, giving it a softness that lasts for several days. It is not uncommon for them to serve it to us at their place, a clove of garlic rubbed on top with a drizzle of olive oil and grilled in the oven with a pinch of coarse salt.
Janseb, for his part, loves theMiche au pavot . It is an airy and crispy bread with a delicious crust thanks to the toasted poppy seeds. In addition, we have noticed that this bread stays soft for days! Janseb often serves it just toasted, as an accompaniment to his famous vegetable stir-fries or divine salads. You need a little cereal to complete the meal.
For my part, the Parisian of the band, the bread that I prefer is the Baguette . First because it has nothing to envy to a traditional baguette (did you know that one of the best restaurants in the region decided to serve only our bread to its customers?). Then I like its versatile side: sandwich, accompaniment to a dish in sauce, makeshift pizza (a little tomato , a little herbs , a little love and hop, in the oven), aperitif crackers , all versions are good.
But if I love it, it's mainly because it represents our evolution. Between the opening day when you could break the counter, three hours after it came out of the oven, and today when it remains soft for several days , it has improved, grown and evolved ... like us.
And you? What is your favorite bread?