After years spent traveling the globe with yeast and flour in hand, consulting for many of the best bakeries in the world, Master Baker Lionel Vatinet realized his lifelong dream and opened La Farm Bakery in Cary, North Carolina in 1999.

La Farm Bakery is a modern bakery that continues the centuries-old baking traditions and techniques and honors the ordinary yet extraordinary boulangeries that once flourished in every little town in France.

Here, Vatinet produces 15 different styles of breads, and an additional 20 seasonal breads throughout the year using a European-style hearth oven.

Lionel possesses both a superior understanding of the fundamentals of French bread baking and the American zeal for innovation, and as a result continues to develop new, exciting breads such as the Asiago-Parmesan, White Chocolate Mini Baguette, Cinnamon-Raisin-Pecan-Currant, Spelt and Multi-Grain.

Lionel is best known for his signature “La Farm” sourdough bread – an impressive 5-pound boule with an intense flavor, similar to those still enjoyed on farms throughout France.

We welcome you to our shop and into our kitchen, where we take pleasure in sharing our recipes and secrets. Watch us in forming dough, toasting granola, decorating tarte aux fraises, then taste our artisan breads, tarts, pastries, sandwiches and specialty products -- experience the taste hundreds of years of French cuisine.

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La Farm Bakery

La Farm Bakery's headquarters in Cary, NC, United States

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