Le pain à la main
Resident Artisan Bakers
ALUMNI
Le pain à la main is a new bakery based at Primary producing artisan breads and pâtisseries from scratch.
Jelena and Julian’s knowledge of artisan bakery and its specialist techniques comes from hands-on experience in kitchens and restaurants in France, Serbia and the UK, all of which make for the best quality breads, pastries and cakes.
Le pain à la main uses only the highest quality, organic ingredients when making their breads and pâtisseries in small batches every day. Their bread is mainly baked in a purpose-built, stone-floored oven, which mimics a wood-fired oven. That means a firm, cracking crust and a soft, fluffy interior for each loaf. Mouth-watering stuff!
They currently not selling directly from Primary on a regular basis, but they do supply a range of delis, cafés and restaurants in Nottingham.
