Epis & Pains

In 2018, Bruno Mondet created and set up his organic bakery "Epis et Pains" in Chavenay. He sells on site at the bakery and distributes to a number of local grocery stores and AMAPs.

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Back to basics

Son and grandson of a baker, Bruno Mondet came to "baking" after a career in project management and then in sustainable development.

He seized the opportunity offered by a redundancy plan to set up a sustainable project: to become a bakery-miller, to support local agricultural sectors, to produce natural, aromatic and nourishing bread, and to distribute it through short distribution channels, from grain to basket.

To bring this project to fruition, he trained with farmer-bakers from the Semences Paysannes network and obtained his baker's CAP from the Ferrandi School of French Gastronomy in Paris.

When he opened the bakery, Bruno started alone, but has since hired a baker, a baker's helper and a delivery salesman.

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A taste of childhood

Using organic wheat grown on the Plaine de Versailles, Bruno crushes his own flour on a rudimentary granite millstone. He uses this semi-complete flour fresh - no more than 72 hours after milling - for the "joy of working with living flour".

Working with his small team, he bakes bread with natural sourdough (long fermentation), kneads it lightly and shapes it by hand. The bread is baked in a wood-fired oven with a rotating hearth, an essential step to ensure its taste and keeping quality. He explains: "The peasant baking technique we use enables us to offer bread that is natural, tasty, digestible and keeps well."

Le fournil offers a range of breads, brioches and cookies. Distributed via AMAP, a number of alternative retailers and Le Fournil's boutique in Chavenay, Epis et Pains products are all organic and their ingredients as local as possible.

You can follow the life of the bakery on Facebook: https: //www.facebook.com/EpisetPains/

For more information: http: //episetpains.fr/