Valentin Monceaux

They have a bread of artisan quality and have the capacity to manufacture very large volumes (more than 30 tones of pasta per day). They produce baguettes, half-baguettes and buns in cooked or precooked. They also manufacture a wide range of special breads.Their customers particularly appreciate the consistency of the quality of their productsthroughout the year. Thanks to the technological innovations, LPB can now offer more than 70% hydrated dough when most breads are now hydrated between 50 and 60%. This gives a crisp and fluffy bread to perfection, with a good honeycomb crust of superior quality.