French Café – Larder – Wine – and coming in 2026 Wood-fired Bakery. Open Wed – Sat 9am – 4:30pm
Pain Perdu means French Toast but also literally Lost Bread. Our bread making process is from ancient time when cool rooms weren’t around and bakers didn’t work over night. Small amount of sourdough, long fermentation at ambient temperature (18 hours at 18 degrees is the basis. But we play with it depending on the temperature).
Patience is the key and we’re being tested on it! Our wood fired oven won’t be installed when we open, but early next year 2026
We will start as a cafe, with a French twist.
