“Boulanger de France” label

Manufacturing

The manufacturing of the breads complies with the definition of homemade bread decree of September 13, 1993, namely that the breads are entirely kneaded, shaped and baked at the point of sale to the final consumer. If one (or more) of the products from the following list is (are) marketed in the establishment, it (will) have been manufactured in the company from the basic ingredients : Pastries (including mini pastries) Croissant, pain au chocolat (or chocolatine), pain aux raisins (or escargot), brioche, milk bread. Bakery pastry : Galette des rois (or king cake), éclair, religious, millefeuille, Paris Brest, opera, fruit tarts, flan, apple turnover. Bakery catering : Quiche, pizza, sandwich.

Well-being and hygiene

The dose of salt used for making bread must not exceed the recommendations of ANSES (National Agency for Food, Environmental and Occupational Health Safety), i.e. 18 g/kg of flour. Furthermore, the breads are made with light kneading and long fermentations to promote the production of aromas. The temperature of the products is regularly monitored. Allergen information is available to customers.

Reception and responsibility

The craftsman takes care to adapt his opening hours to meet the expectations of his customers, he is also committed to providing an attentive welcome and personalized advice. The professional undertakes to offer people with disabilities good accessibility or, failing that, implements alternative accessibility solutions.

Social commitment

The artisan chooses short supply circuits, noble seasonal products and favors taste quality. He ensures the sustainability of the profession by supporting apprentices. Beyond that, it is committed to training all of its staff. As a committed professional, he ensures the quality of his products, strives to donate unsold goods to charitable causes, is committed to selective sorting of waste and to limiting the use of packaging.