GERINTE BAKERY

The bakery offers no fewer than fifteen different types of bread, in addition to classic and more creative pastries such as the flannel cake, an almond biscuit, and raspberry and blueberry pastries. Arnaud Gérinte has also created a new bread to complement local cuisine, including sausages, maoches (a type of flatbread), manouls (a type of flatbread), charcuterie, and cheeses. He achieved the slightly acidic flavor he desired with a baguette made from a blend of malted wheat and rye sourdough. All that remained was to name it: La Langonaise (The Langonaise) was the obvious choice.