Blog Igeho 2023

For the bread, the man will always keep the advantages over the machine

The taste and organoleptic quality is our main objective, which is why the human aspect is at the heart of our manufacturing process. The baker ant his Know-How are the only elements that can guarantee real quality.

  • our flours are of “traditional French quality” and/or they are organic
  • we only use sea salt from Guerande
  • our sourdough is sourdough that stems from our own dough
  • we treat the water we use previously in a regeneration station of the type
  • our grains and seeds are exclusively from organic culture
  • we knead our dough according to the slow kneading principle
  • our fermentation processes are carried out at room temperature (23-24 °)
  • mechanization is limited and always controlled by man
  • our bakery operations are carried out in stone ovens
  • the crucial point of our production processes is always the maturity of
    the dough and it is never the rational organization of productivity that

Our bakers are involved throughout the production chain to ensure consistent quality.

We strive to offer our customers breads, baguettes and rolls of excellent quality.

We undertake all efforts to comply with terms of hygiene, safety and traceability.
This can't be neglected. Therefore, very carefully and minutely control all of this.