Originally: Luc Reuiller, originally from Maine & Loire, is the son of a winegrower. He abandoned his economic studies which bored him to restore his grandmother's old bread oven. From 1986 to 1992, he produced good old-fashioned bread there. In 1993, Luc and Muriel Reuiller looked for a Steiner school for their children. They found one in Colmar and settled in Orbey, where Luc Reuiller opened an organic artisanal bakery and soon another in Saâles, in 2014.
His passion: old-fashioned breads without yeast
His pride: training his own bakers, having designed and built his own wood-fired oven. Taking the time to cut and sort the hardwood logs that feed his batch. For 25 years, he has only used local wholemeal flours from biodynamic agriculture, ground the old-fashioned way on stones.
His passion: old-fashioned breads without yeast
His pride: training his own bakers, having designed and built his own wood-fired oven. Taking the time to cut and sort the hardwood logs that feed his batch. For 25 years, he has only used local wholemeal flours from biodynamic agriculture, ground the old-fashioned way on stones.
