Production
Bread production complies with the definition of homemade bread set out in the September 13, 1993 decree: breads are completely kneaded, shaped, and baked at the point of sale to the final consumer. If one or more of the following products are sold by the establishment, they must have been made by the business from basic ingredients: pastries, including mini pastries—croissants, pain au chocolat (or chocolatine), raisin bread (or escargot), brioche, and milk bread; bakery pastries—galette des rois (or gâteau des rois), éclairs, religieuses, mille-feuille, Paris-Brest, opera cake, fruit tarts, flan, and apple turnovers; bakery food service—quiche, pizza, and sandwiches.
Well-being and hygiene
The amount of salt used to make bread must not exceed ANSES (Agence Nationale de Sécurité Sanitaire de l’Alimentation de l’Environnement et du Travail) recommendations: 18 g/kg of flour. In addition, bread is made with low-intensity kneading and long fermentation to promote flavor development. Product temperatures are checked regularly. Allergen information is available to customers.
Customer service and responsibility
The artisan adapts opening hours to meet customer expectations and commits to attentive service and personalized advice. The professional undertakes to provide good accessibility for people with disabilities or, failing that, to implement alternative accessibility solutions.
Social commitment
The artisan chooses short supply chains, high-quality seasonal products, and prioritizes flavor. They support the continuity of the trade by mentoring apprentices and commit to training all staff. As an engaged professional, they ensure product quality, endeavor to donate unsold goods to charities, commit to sorting waste, and limit the use of packaging.