Whether artisanal or country bakers, our customers are our best ambassadors. Thanks to all of them! Discover them here: view some of our creations and theirs. Contact us to find out more.
Laurent chose Ephrem to replace his electric oven with a wood-fired one: he opted for Le 2m². The rise in energy costs was the deciding factor, and today he’s very happy with the change.
After a career change, Nathalie chose Le Boulanger Le 7m². This new bakery in Saint-Jean-Saint-Maurice-sur-Loire offers products made from rye, petit épeautre and wheat flour.
In Brittany, Florent decided to set up in a village where there was no longer a bakery. To ensure the smooth running of his business, he opted for an Ephrem Le Boulanger 2m² oven. His range of products includes locally-sourced flour and rustic breads, rye breads and breads made the old-fashioned way.
Installed in 2022, this Le Boulanger 7m² oven equips Sébastien’s bakery in Saint-Malo (35). A new departure for the Chez Mamie bakery, which is already well known in the region.
Based in Val d’Ajol in the Vosges, Mélanie & Arnaud have adopted the status of farmer-bakers to be as close to nature as possible. As well as rearing 60 AB-labelled ewes on 30 hectares of land, 10 of which is arable, they have chosen to equip themselves with a Le Boulanger 7m² wood-fired oven to sell sourdough bread baked over a wood fire. The adventure continues for the GAEC Lopin au Levain.
Installed in 2022, this Le Boulanger 7m² oven equips Sébastien’s bakery in Saint-Malo (35). A new departure for the Chez Mamie bakery, which is already well known in the region.
Installation of a 4m² baker’s oven at Carine’s home in Viomenil in the 88 department. Carine is currently retraining to produce organic sourdough bread using local or regional ingredients.
Organic bread, made from ancient flours, baked over a wood-fired in an Artisan Ephrem, Breteville-sur-Odon (14)
Since June 2022, Karine Meyran has been selling her handmade sourdough bread at the market in Plan-d’Aups-Sainte-Baume (83). After starting out with an Ephrem fixed professional oven, Karine decided to upgrade to the Le Boulanger 7M² Ephrem oven.
Wood-fired pastries. Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are carrying on the tradition of sourdough bread in the village of Valtin (88). Photo credit: Julien Michel
The steam box on our ovens covers the entire hearth, as shown here in Karine’s Le Boulanger 7m². Plan-d’Aups-Sainte-Baume (83)
Le Boulanger 4m² has been installed in the Cyril Bondon bakery in Dommartin-les-cuiseaux, 71.
Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are carrying on the tradition of sourdough bread in the village of Le Valtin (88). Photo credit: Julien Michel
Frédéric Houdayer presenting his Ephrem 4m² baker’s oven to the Ouest France cameras. Wood-fired oven installed in a renovated farmhouse (Le Moulin Neuf). Saint-Gervais-en-Belin (72)
Installation of our Le Boulanger 4m² in the heart of the eco-neighbourhood project in Geneva (CH).
Cooking a slab of pissaladière in a Le Boulanger 2m² wood-fired oven during the Les Terres de Jim event held in Corbières (04) in September 2021.
Inserting logs into the firebox at the back of the oven. Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are carrying on the tradition of sourdough bread in the village of Le Valtin (88). Photo credit: Julien Michel
From the seed to the baking, young passionate farmers, organic, natural leaven, discover the Jas Ricavy and its Boulanger 4m², Brunet (04)
Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are carrying on the tradition of sourdough bread in the village of Le Valtin (88). Photo credit: Julien Michel
Sylvain from L’Innatendue bakes his bread every day in his Le Boulanger 7m² before selling it at the market in Le Pouget (34) and the surrounding area.
“Who sows good grain, collects good bread” is the motto of Julien, organic baker, Vennecy (45)
Visiting the Mercantour? Stop at the Bayasse bakery to enjoy a good bread with a view!
Visit the L’Eco-Pain bakery in the mountains of Saint-Paul-sur-Ubaye. Laurence and Laurent Signoret, who are in the process of changing careers, have opted for a Le Boulanger 4m² to bake their organic sourdough bread. An exceptional starting point for hikes on the Chambeyron massif.
Organic bread, made from ancient flours, baked over a wood-fired in an Artisan Ephrem, Breteville-sur-Odon (14)
Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are carrying on the tradition of sourdough bread in the village of Le Valtin (88). Photo credit: Julien Michel
Find Frédéric’s organic breads on the markets and in the bakery of Saint-Gervais-en-Belin (72)
Visit the L’Eco-Pain bakery in the mountains of Saint-Paul-sur-Ubaye. Laurence and Laurent Signoret, who are in the process of changing careers, have opted for a Le Boulanger 4m² to bake their organic sourdough bread. An exceptional starting point for hikes on the Chambeyron massif.
Le Boulanger 4m² has been installed in the Cyril Bondon bakery in Dommartin-les-cuiseaux, 71.
Installed in 2022, this Le Boulanger 7m² oven equips Sébastien’s bakery in Saint-Malo (35). A new departure for the Chez Mamie bakery, which is already well known in the region.
You can find Frédéric’s organic bread from Fournil du Moulin Neuf at the markets in Saint-Gervais-en-Belin (72).
Breads with gracefully worked curves, baked in a Boulanger 2m², organic and with natural leaven. To be found on the markets around Le Pouget (34)
Visit the L’Eco-Pain bakery in the mountains of Saint-Paul-sur-Ubaye. Laurence and Laurent Signoret, who are in the process of changing careers, have opted for a Le Boulanger 4m² to bake their organic sourdough bread. An exceptional starting point for hikes on the Chambeyron massif.
Find Le Boulanger 2m² in Simiane-la-Rotonde (04) in the Chapeau Rouge bakery
Wood-fired pastries. Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are perpetuating the tradition of sourdough bread in the village of Le Valtin (88). Photo credit: Julien Michel
Breads baked in a 2m² bakery, organic and with natural leaven. Available at markets around Le Pouget (34). ⚠️ Sylvain has finally decided to switch to a Le Boulanger 7m²!
Installation of our Le Boulanger 4m² in the heart of the eco-neighbourhood project in Geneva (CH).
William, Sébastein and Jean-Baptiste, our team of super installers, in front of the just-completed oven. The Boulanger 4m² is located in the Boulangerie Cyril Bondon, in Dommartin-les-cuiseaux, 71.
You can find Frédéric’s organic bread at markets and at his bakery in Saint-Gervais-en-Belin (72).
Organic bread, baked over a wood fire in a Le Boulanger 4m², with sourdough and local flour, kneaded by hand. Le Chat Perché, Allenc (48)
Installation of our Le Boulanger 4m² in the heart of the eco-neighbourhood project in Geneva (CH).
Organic bread, baked over a wood fire in a Le Boulanger 4m², with sourdough and local flour, kneaded by hand. Le Chat Perché, Allenc (48)
Breads baked in a 2m² bakery, organic and with natural leaven. Available at markets around Le Pouget (34). ⚠️ Sylvain has finally decided to switch to a Le Boulanger 7m²!
Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are carrying on the tradition of sourdough bread in the village of Le Valtin (88). Photo credit: Julien Michel
Visiting the Mercantour? Stop off at the Bayasse bakery for a delicious loaf of bread with a view!
Precision work and organic for this baker who makes the markets of the region, Saint-Martin-les-Eaux (04)
Organic bread, made from ancient flours, baked over a wood fire at Artisan 130 Ephrem, Breteville-sur-Odon (14)
Installed by our team in 2022, this Le Boulanger 7m² oven equips Sébastien’s bakery in Saint-Malo (35). A new departure for the Chez Mamie bakery, which is already well known in the region.
From sowing to baking, passionate young farmers, organic, natural sourdough, and with a 4m² baker, Brunet (04)
Breads baked in a 2m² bakery, organic and with natural leaven. Available at markets around Le Pouget (34). ⚠️ Sylvain has finally decided to switch to a Le Boulanger 7m²!
Discover the L’Eco-Pain bakery in the mountains of Saint-Paul-sur-Ubaye. Laurence and Laurent Signoret, who are in the process of changing careers, have opted for a Le Boulanger 4m² to bake their organic sourdough bread. An exceptional starting point for hikes on the Chambeyron massif.
Visiting the Mercantour? Stop off at the Bayasse bakery for a delicious loaf of bread with a view!
“Who sows good seed, gathers good bread” is the motto of Julien, an organic artisan baker at Fournil de Vennecy (45).
From sowing to baking, passionate young farmers, organic, natural sourdough, and with a 4m² baker, Brunet (04)
Sylvain from L’Innatendue bakes his bread every day in his Le Boulanger 7m² before selling it at the market in Le Pouget (34) and the surrounding area. Here, the oven has been revisited with a stone facing.
From the seed to the baking, young passionate farmers, organic, natural leaven, discover the Jas Ricavy and its Boulanger 4m², Brunet (04)
Visiting the Mercantour? Stop off at the Bayasse bakery for a delicious loaf of bread with a view!
Breads with gracefully worked curves, baked in a Boulanger 2m², organic and with natural leaven. To be found on the markets around Le Pouget (34)
Isabelle Gallier, an organic baker, opts for local ingredients to offer the best quality sourdough bread. Ouvrouer-les-Champs (45)
Precision work and organic for this baker who makes the markets of the region, Saint-Martin-les-Eaux (04)
Organic bread, baked over a wood fire in a Le Boulanger 4m², with sourdough and local flour, kneaded by hand. Le Chat Perché, Allenc (48)
“Who sows good seed, gathers good bread” is the motto of Julien, an organic artisan baker at Fournil de Vennecy (45).
Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are carrying on the tradition of sourdough bread in the village of Le Valtin (88). Photo credit: Julien Michel
L’Epi de la Pierre Rouge bakes its bread in a Le Boulanger 7m² oven. Chouppes (86)
View of the firing place from the oven door. Discover the L’Eco-Pain bakery in the mountains of Saint-Paul-sur-Ubaye. Laurence and Laurent Signoret, who are in the process of changing careers, have opted for a 4m² bakery to bake their organic sourdough bread. An exceptional starting point for hikes on the Chambeyron massif.
Formerly run by Amaury, pictured here, Maison Gollette Boulangerie is now in the hands of Karine and Stéphane, who are carrying on the tradition of sourdough bread in the village of Le Valtin (88). Photo credit: Julien Michel
One of our first bakery ovens, installed in the 90s and still in use at the Le Chapeau Rouge bakery in Simiane-la-Rotonde (04).
The Ephrem team after completing the Le Boulanger 4m² oven in the brand new L’Eco Pain bakery in Saint-Paul-sur-Ubaye.