Au Pain Doré

Presentation

The creation of ‘Sâlois’ owes everything to Jean-Louis Mauron, a baker and confectioner in Sâles, Gruyère. His company policy is to guarantee 100% product traceability. To start with, the wheat is produced by a local farmer in Sâles, the milk and eggs are supplied by a farmer in the region and finally the butter, fresh from the churn, is supplied by the Romanens dairy. Jean-Louis Mauron says: ‘I wanted to make an extraordinary bread from an ordinary loaf’. Sâlois bread is certainly extraordinary! To make his bread, which he produces in the form of farmhouse milk bread, white bread, half-white bread, brown bread, rye bread and plaited bread, Jean-Louis Mauron gives it time. After kneading it by hand, he lets it rest for eight hours, then shapes it by hand. The bread is then baked in the stone hearth.

Links to reportage de la RTS. 

Points of sale:

• Sâles – Au Pain Doré
• Ursy – Succursale
• Vuisternens-devant-Romont – Magasins Marianne et Laiterie
• Châtelard – Magasin Laurence Rey
• Massonnens – Magasin
• Vaulruz – Denner et Laiterie
• Châtel-Saint-Denis – Denner
• Semsales – Laiterie Piller
• St-Martin – Magasin
• Le Crêt – Laiterie Dunand
• Neirivue – Magasin Chez Mickaël