When Benoît Segonds, an IT engineer by training, decided to risk everything and start producing bread from organic ingredients, everyone thought he was mad! But they should have known better. A Frenchman by origin, his courage and determination saw him making his venture a success. His business is now flourishing and his products enjoy an excellent reputation. 

“I make my bread the old-fashioned way, using top-quality flour to give the bread that long-lost taste and thereby helping it to regain its place on the table.
Working this traditional way means being in permanent contact with the doughs and having the flexibility to make the compensatory decisions required by the different variables in force in the bakery”

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