Le Painséum, where the bread takes its time

Field notes

Le Painséum makes its central format explicit: one- to two-kilo loaves are fermented for periods that can reach twenty-four hours, then sold whole or cut by weight at the counter. The page distinguishes three levains—a firm wheat starter, a liquid starter, and a rye starter—and assigns each a different flavor role. It also identifies Minoterie Suire as the flour source and says the bakery makes its bread, pastries, brioches, flans, and sandwiches on site.