Carefully selected raw materials:
The raw materials are selected for their gustatory, nutritional and ethical qualities.
Long fermentation for more taste:
The breads ferment for more than 18 hours at room temperature. This process guarantees a wide range of flavours, good digestibility, nutritional richness and optimal preservation of the products.
A craftsman's work:
The pasta is not very well kneaded and is very hydrated. The dough is very soft and sticky, and it is important to handle it delicately and carefully. A skill that no machine can yet replace...
Innovative production processes:
Recent scientific discoveries enrich the ancestral know-how of bakers and bread-making methods. Le Fournil du Loup is inspired by them!
A local approach without intermediaries
Le Fournil du Loup is involved as much as possible in a local network of producers and consumers. Direct sales are favoured, at markets, via buying groups or by order.
High quality partners:
Le Fournil du Loup works with talented farmers and millers. The alliance of know-how is the secret of a good bread!
Vincent offers a wide range of yeast bread, sourdough bread, baguettes, rolls and sweet breads.
Product Type :
Opening hours :
the breads from the Thursday baking are distributed to Marche-en Famenne, Buissonville, Havrenne, Lessive and Ohey
the bread from the Friday baking is distributed in Ciney and Porcheresse
