Passed down from father to son, the Legrand family preserves the knowledge, love, and respect for ancestral traditions. We have revived the tradition of bread making using organic flours, our own sourdough starter, sea salt, purified water, and — most importantly — a slow, room-temperature fermentation process, with the dough resting in wicker baskets lined with linen cloth. Our stone baking method ensures perfect harmony between time and nature.