A refined, creamy spread: Chocolichou

The popularity of Michel Izard’s spread is its balance between a generous serving of cocoa and very little added sugar. But its unique taste can also be attributed to the creamy trio of hazelnut butter, praline and gianduja, a blend of chocolate paste and finely ground hazelnuts. The result is a highly refined treat that the grown-ups love as much as the kids.

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The French Art de Vivre

Master class with Patrick Jeffroy in Carantec

In Autumn 2011, two-star Michelin chef Patrick Jeffroy invited Michel Izard to meet with his team at his restaurant. The goal of this master class in Carantec was to discuss changes in demand and review the basics to supply customers with the bread they are looking for.


A double victory: the Atlantic at 15 knots!

At the beginning of November 2011, Yves Le Blevec and Samuel Manuard took four Maison du Boulanger loaves on board the “Actual” trimaran for the Transat Jacques Vabre sailing race. Here’s all that’s left one night before arriving in Puerto Limon (Costa Rica) a little more than 17 days after they left Le Havre. Continue reading

The French Art de Vivre

La Maison du Boulanger

Every morning, when the nearby church bells ring out 6:30, the team at La Maison du Boulangerstarts to bustle with activity. Between the rack and the woodstove, speciality breads, croissants and other treats are a feast for the eyes.
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