It's a bakery, many hands, synchronization, harmonious chords and sometimes happy false notes.
Les Mains Libres is all about choices: the choice to work with local organic flours (from Moulin Saint Joseph in Grans) and other organic raw materials, to use wheat, rye, khorasan, petit épeautre de Haute-Provence, buckwheat and chestnut flours, to knead them on their own, to mix them, to work with several natural leavens, to invent.
It's a quest for bread, for taste, and a desire to showcase local produce.
