The bakery
A neighbourhood bakery in Albi
Kan d'Or is a family house: a small team, a bakehouse lit at five in the morning, and the simple idea that good bread takes time.
The leaven
Our leaven is fed every day. It gives the loaves a creamy crumb, a gentle acidity and a keeping quality that lasts for days — something yeast alone cannot do.
The flour
French flour from a nearby mill: T65, T80 and organic T110. Few middlemen, sacks we recognise, and a miller we call by his first name.
The oven
Baked on stone, with retained heat: the crust builds slowly, then cracks and sings as it cools. That's the signature of the house.
The pâtisserie
Creams whipped in the morning, seasonal fruit, nothing frozen in the window. Entremets and tiered pieces are ordered a few days ahead.
Made on site
Mixing, shaping, baking — all of it behind the counter.
Seasonal
The menu moves with the fruit and the holidays.
No waste
What's left goes to donation, not to the bin.