Artisanal French bread and vegan cookies made in Paris, for gourmets
Rodolphe et Yoshimi Landemaine revisit French traditional bakery, by offering breads, baguettes and cakes, eggs, butter, milk and cream free for vegan gourmets. All components are seasonal and purchased locally.
Three years of development have been necessary to fine-tune the tasty recipes, in respect of the French gastronomic tradition. No bakery or pastry speciality has been forgotten: French bread and baguettes, pastries, cakes and pies, quiches and "croque-monsieur".
The sourcing of ingredients is responsible: they are seasonal, organically certified and purchased from nearby producers. The flour comes from the Moulins de Brasseuil located 37 miles (60km) far from Paris, which transform grains from local organic farming. Chocolate is purchased to Valrhona, which provides numerous luxury restaurants and supports educational programmes for producers in Ghana.
No single-use plastic is used in the bakery, which combats food wastage: unsold products are either given to associations or composted and transformed into natural fertilizer given to vegetable producers in the Ile-de-France. Bowls and plastic bottles are replaced by recyclable kraft paper packaging and customers have a 10% discount when they come with their own conditioning. The brand redistributes 2% of its profit to animal protection associations.
Photos © Land&Monkeys
Friday 28 February 2020, 05:03
