Bread side

A wide range of organic breads with natural sourdough:

From kneading to baking, the bakers shape the raw materials with deep respect in order to obtain a result that meets the requirements of Côté Pain. The fermentation stage is essential: this one, deliberately long and optimized with natural sourdough, allows the dough to develop optimally and gives the bread more crispness, expressive aromas, a generous crumb, long storage and easy digestion.

A living element, the sourdough from Côté Pain is the object of daily care. It is fed every day with temperate water and the best flour in order to maintain its fermentation.

Today, around twenty different organic breads, certified by Bureau Veritas, that the Côté Pain team makes every week to offer its customers a sample of flavors.