My story

My name is Olivier Chard

I started my bakery apprenticeship in my teens working for a small bakery called Boulangerie de la Gare in Pierefitte sur Seine, just north of Paris. Once a month I spent a week at the college Francois Reblais in Vitry sur Seine.

I gained experience in the making of traditional craft breads such as pain au levain (sourdough), pain de campagne (country loaf) and pain complete (wholemeal bread).


 
 
 
 
Sweet pastries on stacked on tabletop.
 
 
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What I Do

I am producing a sourdough using a natural starter by fermenting organic flour and fruit juice.

“I love my sourdoughs and rustic breads but I am also keen to create an alternative to the traditional craft bread by offering  a mix of freshly flavoured baguettes.”