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The spotlight of Brocard

For Sébastien Brocard, quality is paramount. He works closely with local producers and passionate artisans to ensure the freshness and authenticity of the ingredients he uses in his culinary creations.

 

In 2001, Sébastien Brocard opened his first shop in Saint-Genis-Pouilly in Greater Geneva. Today, he manages three bakeries-patisseries. Bread is the flagship product:

Tiger Bread – a loaf made with corn, wheat, and rye flour, enhanced with walnuts, raisins, and cinnamon. Resinated Loaf – rye Bread with resin, a Swiss specialty from the Canton of Fribourg (picture above).

Among the weekend specialties are the Emmental or Chorizo Aperibread, as well as the Fougasse blown with olives and fleur de sel.

Everything is a delight.

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