“Le Pain” is at the heart of the BO&MIE bakery. Our range of breads is highly selective and all our breads are made from natural levean
RESPECT FOR TRADITION
After having developed their aromas and nutritional qualities under the effect of a slow fermentation of 24 hours, our breads are kneaded, shaped and baked in our kitchens throughout the day. We do not use any sort of "premix" and choose our local flour (Moulins de Chars), without additives, most of which being certified with the LABEL Rouge and / or certified from organic farming.
We decided to use leaven to allow the fermentation of our entire range of bread. This natural fermentation process is closely linked to the history of bread making: in fact, this very process of mixing water and regularly refreshed flour was THE first method to be used for making bread. While this fermentation process is more complex than using baking yeast, the use of a homemade leaven allows for rich and tasty flavors, better conservation of bread and a better digestion, due to its interaction with gluten.
100% homemade and 100% artisanal products!
A HISTORY OF SAVOIR - FAIRE
All our pastries are daily made with 100% pure butter in our production workshop by our team of dough makers. In order to be able to ensure the best possible quality, we only use “Montaigu” butter for our puff pastry.
AND QUALITY INGREDIENTS
Montaigu butter benefits from the Protected Designation of Origin (PDO) "Charentes-Poitou". This butter is shaped and crafted according to strict specifications and guidelines with top ingredients from the great Charentes-Poitou basin, which historically includes the Vendée. It is a "high-end" butter acclaimed by the most prestigious houses. Its characteristic nutty taste gives it an unrivaled flavor.
Led by our Pastry Chef Nicolas Wickart, our team is made up of pastry enthusiasts who are driven daily by the desire to push beyond the limits of creativity.
MORE TASTE, LESS SUGAR
Above all, we seek to offer you high-quality, low-sugar 100% homemade products. We believe that Pâtisserie should not be considered a luxury, but rather remain accessible and available to anyone. As a result, we are constantly looking to achieve the best balance between taste, quality ingredients and an affordable price for everyone
SAME FLOW AS THE SEASONS
We are particularly careful to respect the flow of the different seasons. We only work with fresh seasonal products and completely renew our menu every 6 to 8 weeks: it will be impossible to find our strawberry tart in the dead of winter at BO&MIE!
Fresh savory products, carefully prepared for your enjoyment throughout the day
A FULL MENU
To support our customers throughout the day, we have developed a range of savory products available from 10 AM. On the menu: homemade quiches, sandwiches, salads, tartines, croque-monsieur, foccacia or bagels! Just like all of our products, we carefully select quality ingredients delivered every morning from the “Rungis market” by local suppliers.