
Our house levain, fermented for 24 hours, with a deep, crackling crust. About 800 g.
A fictional boulangerie-pâtisserie in Lyon, with its Shop tab switched on. Reserve a loaf or a Christmas log, choose a pickup slot and go through the checkout. It works like the real thing, but nothing is charged.

Our house levain, fermented for 24 hours, with a deep, crackling crust. About 800 g.

Flour, water, salt and leaven, nothing else. Slow-fermented and baked all morning.

All-butter croissants, laminated by hand. Order by Friday 18:00 for the weekend.

Sablé pastry, vanilla crème pâtissière and fresh strawberries.

Hazelnut praline and dark chocolate on a crisp feuilletine base. Collect 23 or 24 December.

Butter brioche, braided by hand and finished with pearl sugar. About 500 g.
This is a demonstration. The business, products and prices are fictional; nothing can be bought here and no payment is taken.
A bakery sells by the morning and by the season. This Shop tab is set up for both.
Customers choose a 30-minute window on weekend mornings, so each order is bagged and waiting when they arrive, and the queue stays short.
Weekend croissants close on Friday evening; yule logs close on 20 December. You bake what has been ordered, and it's already paid for.
Breads, viennoiseries and cakes, so regulars find their usual loaf in two taps.
A ‘Christmas’ or ‘Weekend’ tag shows what's limited. When a batch is gone, the product can be marked sold out.

An Annecy chocolatier selling gift boxes, bars and an Advent calendar, collected in town or shipped across France.

A Rennes cheese shop taking orders for platters, raclette kits and gift boxes, ready for pickup or delivery.

A Normandy family farm selling beef boxes, vegetables, eggs, cider and honey, with Friday pickup at the farm.
Send us your price list and a few photos. We'll reply within one working day with a preview plan, then build the shop for you to approve.