Vanessa fait du pain à l'ancienne dans sa boulangerie

"We open at 4 p.m., we don't make baguettes, we don't have croissants. We try to work a bit like our grandmothers did." In her bakery, Vanessa makes bread "the old-fashioned way." Here, there's no cold room, but a proofing room, where she lets her sourdough bread ferment for three hours every day. Our journalist Leïla Amrouche was able to follow the making of this rather unusual bread, starting at 6 a.m. Here's the address: 95 Rue de Meaux Paris, Île-de-France 🔔 To make sure you don't miss any Brut videos, don't hesitate to subscribe and activate the bell:    / @brutfr