Journal
Stories & recipes
Essays from the fermentation lab, recipes for weekend rituals, and sourcing profiles for every seasonal drop.
Behind the Bake
Where Fermentation Meets Poetry
A dawn walk through the atelier to capture the scent of levain maturing under cedar beams.
4 min read
Recipe
Recipe: Caramelised Pear Tarte Tatin
Chef Léa shares a modern tarte tatin with long-fermented puff and smoked vanilla.
6 min read
Technique
Our Stone-Milled Flour Sourcing Map
Trace the path from alpine grain cooperatives to the atelier shelves with interactive provenance.
5 min read