For generations, the same gestures are transmitted from baker to baker.  Every single baker has his own little expertise. Kneading, scoring, weighing are done with the precision of a metronome. The baker gauges, measures, evaluates the pause time, the flexibility of the dough, chooses right temperature for ovens, proving machine and his working area. It’s a kind of magic, a mixture of tradition and modernity.

The Grenier à Pain believes more in values than in words. You can find hereafter Michael Galloyer’ comments.