Epis et Pains, a simple organic bakery

Local, organic and tasty refreshments. For this 2022 edition, the EcoTrail Paris will be mobilizing to offer runners ever more responsible food along the route. In this series of articles, we've chosen to highlight the producers and their commitment to eco-responsibility.

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A range of 100% organic artisanal products

100% handmade, 100% natural and 100% local. Created in 2018 in the commune of Chavenay, the organic bakery "Epis et Pains" offers a range of natural, tasty breads. Sourdough bread at its simplest. Using organic wheat grown on the Plaine de Versailles, Bruno Mondet crushes his own flour on a rudimentary granite millstone. He uses this fresh semi-complete flour for the "joy of working with living flour". Together with his team, he bakes with natural sourdough (in long fermentation), kneads little and shapes by hand. The bread is then baked in a wood-fired oven with a revolving sole, an essential step to ensure its taste and keeping quality. " The peasant bakery technique we use enables us to offer bread that is natural, tasty, easily digestible and keeps well," assures the Parisian baker.

A meaningful return to our roots

Artisanal products with a rustic look, made with ingredients that are as local as possible, such as the "Breton" (bread made with rye, buckwheat and natural sourdough) or the "Costaud" (bread made with rye, seeds (sunflower, linseed and pumpkin), dried fruit (figs, apricots and hazelnuts), molasses and natural sourdough). The son and grandson of a baker, Bruno Mondet recently made the switch from a career in project management to one in sustainable development. This new craftsman wanted to set up a sustainable project with real values. " For this reconversion, I wanted to become a miller-baker by supporting local agricultural sectors, producing natural, aromatic and nourishing bread and distributing it through a short supply chain, from grain to basket", he explains.

A natural bread that's good for the palate and the environment

Tasty, responsible food that convinced the EcoTrail Paris. For this 2022 edition, several types of bread will be offered to runners at the various refreshment points. No less than 65kg will be produced for the occasion. "We're delighted to be working with EcoTrail Paris. We share the same values as the race, with the preservation of the region and the promotion of local agriculture. We'll be providing all participants with natural, sourdough, wood-fired bread. It will be made with organic and local flour", says the miller-baker. Organic bread can be combined with cold meats or cheese during the race, for runners who want to combine nutrition and pleasure during the effort.