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.

Four à bois boulanger  2m²
Boulangerie Pâtisserie Rottier

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.

Cuisson du pain au feu de bois
Le Fournil de L’Oppidum

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.

Le four boulanger le 2m²
La Fournil du Gue de L’Isle

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.

Le Fournil de Faustin, St Malo

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.

GAEC Lopin au Levain

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.

Four à bois boulanger enfournement de pain
Le Fournil de Faustin, St Malo

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.

Le fournil de la forêt at Viomenil

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.

Boulangerie Pain Vivant
Pain Vivant Bakery

Organic bread, made from ancient flours, baked over a wood-fired in an Artisan Ephrem, Breteville-sur-Odon (14)

At Karine’s in Plan d’Aups

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.

Maison Gollette at Valtin

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 7m² steam box

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)

At Cyril’s in Dommartin

Le Boulanger 4m² has been installed in the Cyril Bondon bakery in Dommartin-les-cuiseaux, 71.

Maison Gollette bread

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

Four boulanger Ephrem 4m²
At Frédéric’s in St-Gervais-en-Belin

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)

At the Vergers eco-neighbourhood in Geneva

Installation of our Le Boulanger 4m² in the heart of the eco-neighbourhood project in Geneva (CH).

Pizza au four à bois boulanger
Les Terres de Jim

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.

The 2m² fireplace

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

GAEC Jas Ricavy, four boulanger Ephrem
GAEC Jas Ricavy

From the seed to the baking, young passionate farmers, organic, natural leaven, discover the Jas Ricavy and its Boulanger 4m², Brunet (04)

Le Boulanger 2m²

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’s bread on sale at the market

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.

Le Fournil de Vennecy
Le Fournil de Vennecy

“Who sows good grain, collects good bread” is the motto of Julien, organic baker, Vennecy (45)

Boulangerie & Chambre d’hôte Bayasse, foyer four à bois Ephrem
Bayasse bakery and Bed and Breakfas

Visiting the Mercantour? Stop at the Bayasse bakery to enjoy a good bread with a view!

La fournée de L’Eco-Pain

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.

Boulangerie Pain Vivant, four à bois Ephrem
L’Artisan 130

Organic bread, made from ancient flours, baked over a wood-fired in an Artisan Ephrem, Breteville-sur-Odon (14)

Amaury from Maison Gollette Bakery

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

Fournil du Moulin Neuf pain cuit feu de bois
Fournil du Moulin Neuf

Find Frédéric’s organic breads on the markets and in the bakery of Saint-Gervais-en-Belin (72)

Laurence and Laurent in St-Paul-sur-Ubaye

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.

Fin d’installation du Boulanger 4m²

Le Boulanger 4m² has been installed in the Cyril Bondon bakery in Dommartin-les-cuiseaux, 71.

Le Fournil de Faustin at St Malo

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.

Fournil du Moulin Neuf, four à bois Ephrem
Fournil du Moulin Neuf à St-Gervais-en-Belin

You can find Frédéric’s organic bread from Fournil du Moulin Neuf at the markets in Saint-Gervais-en-Belin (72).

Boulangerie de l’écoquartier Les Vergers, four à bois Ephrem
L’Innattendue bakery

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)

pâte à pain
Kneading at L’Eco-Pain

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.

Boulangerie Barret Patrick
Chapeau Rouge bakery

Find Le Boulanger 2m² in Simiane-la-Rotonde (04) in the Chapeau Rouge bakery

Wood-fired pastries

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

Boulangerie L’Inattendue pain four à bois Ephrem
Sylvain from the L’Inattendue bakery

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!

Boulangerie de l’écoquartier Les Vergers (CH)
Details of Le Boulanger 4m²

Installation of our Le Boulanger 4m² in the heart of the eco-neighbourhood project in Geneva (CH).

Our team at Dommartin

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.

Fournil du Moulin Neuf pain feu de bois
Moulin Neuf organic bread

You can find Frédéric’s organic bread at markets and at his bakery in Saint-Gervais-en-Belin (72).

The Chat Perché fire place

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)

Boulangerie de l’écoquartier Les Vergers four à bois Ephrem
Le Boulanger 4m² in Geneva

Installation of our Le Boulanger 4m² in the heart of the eco-neighbourhood project in Geneva (CH).

Boulanger Le Chat Perché pain feu de bois
At Damien’s in Allenc

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)

Boulangerie L’Inattendue pain
Sylvain’s stall

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!

Maison Gollette Boulangerie

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

Boulangerie & Chambre d’hôte Bayasse
Bayasse Bakery & B&B

Visiting the Mercantour? Stop off at the Bayasse bakery for a delicious loaf of bread with a view!

Boulangerie La Mie Do Ré
Bread-making in Vennecy

Precision work and organic for this baker who makes the markets of the region, Saint-Martin-les-Eaux (04)

Boulangerie Pain Vivant, four à bois Ephrem
Pain Vivant bakery

Organic bread, made from ancient flours, baked over a wood fire at Artisan 130 Ephrem, Breteville-sur-Odon (14)

Chez Mamie at St-Malo

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.

GAEC Jas Ricavy
Cooking by direct heating

From sowing to baking, passionate young farmers, organic, natural sourdough, and with a 4m² baker, Brunet (04)

Boulangerie L’Inattendue four à bois Ephrem
First batch

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!

L’Eco-Pain in family

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.

Boulangerie & Chambre d’hôte Bayasse
Bread ready for guests at Gîte Bayasse

Visiting the Mercantour? Stop off at the Bayasse bakery for a delicious loaf of bread with a view!

Fournil de Vennecy, Julien Guyot
Julien from Fournil de Vennecy

“Who sows good seed, gathers good bread” is the motto of Julien, an organic artisan baker at Fournil de Vennecy (45).

GAEC Jas Ricavy pain brunet
Brunet sourdough bread

From sowing to baking, passionate young farmers, organic, natural sourdough, and with a 4m² baker, Brunet (04)

L’Inattendue moves to 7m²

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.

Du blé au pain, le Jas Ricavy fait tout, et très bien
Le Boulanger 4m²

From the seed to the baking, young passionate farmers, organic, natural leaven, discover the Jas Ricavy and its Boulanger 4m², Brunet (04)

Boulangerie de Bayasse, four à bois de boulangerie
Le Boulanger 4m² from Gîte Bayasse

Visiting the Mercantour? Stop off at the Bayasse bakery for a delicious loaf of bread with a view!

Boulangerie L’Inattendue feu de bois
L’Inattendue bakery

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)

L’Artisan 130

Isabelle Gallier, an organic baker, opts for local ingredients to offer the best quality sourdough bread. Ouvrouer-les-Champs (45)

Boulangerie La Mie Do Ré, pain cuit feu de bois
Le Boulanger 2m²

Precision work and organic for this baker who makes the markets of the region, Saint-Martin-les-Eaux (04)

Le Chat Perché

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)

Fournil de Vennecy, Julien Guyot
Bread workshop at Fournil de Vennecy

“Who sows good seed, gathers good bread” is the motto of Julien, an organic artisan baker at Fournil de Vennecy (45).

Amaury’s sourdough bread

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

L’Epi de la Pierre Rouge bakes its bread in a Le Boulanger 7m² oven. Chouppes (86)

L’Eco-Pain

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.

Amaury’s good bread

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

four à bois boulangerie ephrem
At the Chapeau Rouge, Simiane-la-Rotonde

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).

Our team at St-Paul-sur-Ubaye

The Ephrem team after completing the Le Boulanger 4m² oven in the brand new L’Eco Pain bakery in Saint-Paul-sur-Ubaye.

Pain au feu de bois
Follow our adventures to discover the next ovens!