All the French specialties displayed in the window are freshly baked every day with few ingredients, which are all pure. “Our sourdough bread is made with the best flour and with real sourdough. It’s baked in a way that the crust
is crunchy but the inside stays soft,” explains Susan Roturier, who is also Sébastien’s wife. Together the pair owned a family bakery in France for over ten years, but decided to open one in the Netherlands. “We actually wanted to open a bakery in a big city in France. Back then I didn’t think Dutch people would like French bread that much, but the culture changed in the ‘90s. People opened themselves up to other flavours.”