Bordeaux's Top 6 organic boulangeries
Some bakers, wishing to conjugate their savoir-faire with quality and healthy-thinking, have made the choice to make bread in a different way. Principally, they use natural yeast and flour produced with no chemical products, as well as no genetically modified organisms (GMO) or synthesis.
Here’s a little guided tour around Bordeaux through five artisanal bakeries which provide us with our daily organic bread.
For a while now, we’ve accused bread of all the evils possible, and many have taken to excluding it from their diet. Yet, while it might be true that we eat less bread nowadays, this staple food has been perfectly rehabilitated. You only have to look at the range of alternatives to the simple “baguette” that bakers offer to be convinced of this. As such, the clichés that foreigners have about the French with our berets and baguettes don’t really work anymore!
Even those who are sensitive to gluten (and there are more and more of them)- not to be confused with coeliacs, who are otherwise known as the 1% of the population who are absolutely intolerant to it- can now enjoy bread, supposing that there isn’t any flour in it. No problem: buckwheat, corn, rice and chestnuts are here as a Plan B (B for bread)!
Le blé en herbe
This boulangerie was the precursor to organic bread in Bordeaux. For 23 years, Aristide Knoe N’Clo has made natural sourdough bread with no added chemical yeast, baked in a wood fire, unprocessed and prepared with filtered water so that the yeast makes the bread rise properly.
He learnt this demanding trade from Jan Demaître, a Belgian who become a baker due to his passion for the work, and whose trademark “le pain Maître” has become a benchmark in Bordeaux.
Today, Aristide still uses an oven dating from 1800 to create this unique bread that he is one of the last to make, available in his boutique or every Thursday morning at the Chartrons organic market
145 Rue Judaïque
T 05 56 24 53 57
Originally a chef and pastry maker, Erick Augier, led by his passion for high-quality craftsmanship, became interested in the ancestral fabrication of bread.
Once more, it was alongside Jan Demaître (le Pain Maître) that he would find his true path, one which led him to baking bread using traditional methods. For years now, he has been living his dream, day and night in Caudéran, in the Amandine 1900 boulangerie that he bought… and he kept the old oven that dates from 1858. Baking in this oven is certainly not easier than the more typical way, as you need to be synchronised; the bread has to rise just as the oven gets hot.
365 Av Maréchal de Lattre de Tassigny
T 05 56 08 13 18
La P'tite boulangerie (‘The Little Bakery’) Notre Dame
"Use organic flour, make it very good, make it very simple, make it so that everyone can buy it.” Such was the concept initiated, first, in Cap Ferret by Christophe Trias and his group of friends. One year after opening the first boulangerie that met with a convincing success, they opened two more “little” boulangeries in Bordeaux.
La P’tite Boulangerie Notre-Dame sits right in the centre of the Chartrons quarter. Here, you can discover a bread that they call ‘Millas’, it’s only made from corn flour: good news for those of you who are gluten-intolerent.
Guillaume, the baker, welcomes you himself, with his batch of hot goods, prepared before your eyes all day long.
62 Rue Notre Dame
T 05 57 99 65 76
La P'tite boulangerie (‘The Little Bakery’) Bacalan
La P’tite Boulangerie de Bacalan is a place where bread is constantly kneaded and baked, in the new Halles de Bacalan.
At Maud’s stall, it’s pointless trying to resist the tasty local baked goods like the Trop Capienne tart, whose cream is made from Tamarys honey, produced in the Médoc.
Halles de Bacalan, 10 Esplanade de Pensac
T 05 56 39 77 07
Boulangerie 100% biologique
Laurent Lachenal and his team of bakers make and sell a range of around 30 different varieties of bread: tourte de campagne, pain de seigle, baguette or naturally gluten-free bread. There’s something for everyone.
All of this bread is prepared in the Nansouty bakehouse. The organic flour is certified. Each variety of bread is made respecting specific doses, kneading operations, timings and cooking temperatures. The bakers’ respect for artisanal and ancestral savoir-faire and means you’re guaranteed the most tasty results.
270 Cours de la Somme
T 05 56 78 52 84
La MAISON Artisanale
Sébastien Bernard turned toward organic bread when his father, also a baker, became allergic to industrial flour.
As a result, he opened a bakery on 2 rue du Palais Gallien, where you can find homemade products, pastries and organic sliced bread, sold by weight and made in Saint-Louis-de-Montferrand. You can also find farm produce, freshly arrived from the producer: wine, charcuterie, organic sweets… all local artisans are welcome.
La Maison Artisanale is also home to some sweet treats from Bio de Maryline: chocolate cakes and cookies, not to mention their famous pastis from les Landes!
Text by Isabelle Camus
2 Rue du Palais Gallien
T 09 83 79 72 69