Boulangerie de Grandvillard

Presentation

Although as a child he imagined himself in agriculture, Jean-Luc Delabays grew up to be inspired by his father's profession. In 1989, he completed his apprenticeship as a baker, pastry chef, and confectioner at the Repond bakery in La Tour-de-Trême. After working for several years alongside his father Raphaël, Jean-Luc took over the family bakery with his wife Ghislaine in 2003. In 2024, he passed the bakery on to a young up-and-comer, Samuel Oberson, who now continues his legacy.

Every day, twenty varieties of bread, regional specialties, and pastries are handcrafted in Grandvillard. These artisanal products are sold on-site and in various other shops throughout the Intyamon Valley.