Le fournil du lapin blanc
I make organic sourdough bread, baked in a wood-fired oven. The flour comes from farmers in the Hautes-Alpes.
Thanks to sourdough, bread keeps longer and is easier to digest!
On sale all year round at the bakery itself, every Monday, Thursday and Friday from 4pm to 5.30pm.
It's best to order at least two days before a batch, by text message or telephone.
Opening period
All year round on Monday, Thursday and Friday between 4 pm and 5.30 pm.
Languages spoken : french
Data updated on