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Roinville-Sous-Dourdan: Cereals and Flour From This New Bakery Are Produced Just a Stone's Throw Away

Summary by Le Parisien
Camille Desflaches, an organic farmer, has just opened a peasant bakery, close to the farm where he cultivates and transforms his own wheat into flour. He markets breads with leaven but also pastries, sandwiches or a pastry flan.

1 Articles

Le ParisienLe Parisien
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Roinville-Sous-Dourdan: Cereals and Flour From This New Bakery Are Produced Just a Stone's Throw Away

Camille Desflaches, an organic farmer, has just opened a peasant bakery, close to the farm where he cultivates and transforms his own wheat into flour. He markets breads with leaven but also pastries, sandwiches or a pastry flan.

·Paris, France
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  • 100% of the sources lean Right
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Le Parisien broke the news in Paris, France on Monday, November 3, 2025.
Sources are mostly out of (0)
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