Using less salt

  • 11 January : 16h35 > 17h00
  • Bakery
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Baker Dominique Anract has always been a keen advocate of traditional flour, slow kneading and long fermentation. This is the leitmotiv at Pompadour, his bakery shop established in the 16th arrondissement in Paris. He now defends the nation’s heritage in the sector in his role president of the French ‘Confédération nationale de la boulangerie-pâtisserie’. 

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