Les Gourmets de la Miche aux Moines

Corinne set up her artisan pastry workshop on the family farm in 1993.
The dairy cows provided the raw material for this activity, which enabled her to find her place on the farm alongside her brother.

Later, the Austrian mill with its lava stone grindstone replaced the milking parlour, transforming the old-growth wheat, harvested locally and grown using sustainable methods, into flour for the cakes.
Milk now comes from a local farm in Cerzeau, and eggs from a nearby producer.

So, every week, 3 generations bake plain, coconut, chocolate and fruit flans, as well as coffee, chocolate and Grand Marnier choux, not forgetting the galettes!

Orders can be collected on site, with a view of the workshop and the sweet smell of baking!
Product sales in Saint-Maixent-l'École

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