Le Fournil de la Fontaine

I go regularly to the fountain's supply. I am a fan of macarons (to various and amazing tastes.) chocolate or green tea mousses are also delicious. I recommend!The only negative point comes from one of the sellers who is not the most sympathetic.

Bakery-pastry to go: bread is excellent, both the white wand and the ferneysian pavement (my favorite;) my wife as to her is a follower of nature gustive or seeds. their pastries are also part of our treats. A pleasure every day.

My parents go there every Sunday: quality is regular, it's important. The crescents are exquisite. We are offered to slice certain breads, practical.Recently, I took the complete baguette: a real heartburn. crispy and tasty to wish. The presentation of the shop is very pretty and well-kept, the prices clearly displayed, the "entrance-out" system proves that there are often people. Service is a great plus, possibility of putting things aside easily. We are happy to recommend (a bread with cheese, etc.). I've never taken any sweets, but I'm still interested in the bakery part and the quiches/parts/ etc are to fall. I am a teacher and last year, to close the end of the year, I ordered 35 pins of pastries mini format (sugar bread, brioche, chocolate bread, snail and croissant:) a real success! ready-to-hour order and well packed, convenient. regular cooking. I'll go!

It was close to what we find in supermarket (lower according to some of the guests).Two cakes ordered for a birthday. a raspberry tree and a marquise (chocolat.) the same concept, perhaps the same genoese, with a shock layer and a raspberry for the other cake, and each one its respective napage on it. By eating them, the taste is acceptable, no more, but heavy in sensation in the body. I felt like I was eating some not very artisanal products (but I don't know about it, and I recently learned that the pastryers use glucose syrup and other products to texture, color,. and may also reduce costs). In addition, there seemed to be the same genoese on both cakes to separate the layers of raspberry or shocko. For the composition, I have only my taste and experience to judge the quality, since the pastry maker does not diffuse the ingredients of his preparations (at least at the supermarket I know what I buy.)! So I did my search on the internet, and many sites offer genoises all made for "pressed pastryers". Here is an example of a product: ingredients: sugar, starch, wheat flour, humectant sorbitol, e450, e500, emulsifiers E472b, E477, e322, soy flour, dehydrated glucose syrup, thickening E466, salt, aroma, coloring E160a.Bref, as a supermarket cake for composition. I don't know if he's making his dough or buying it already ready, which matters to me is what's in it, and that he's making such a mixture at home or buying it all ready is the same. Given the taste of the cake and its industrial texture, the fact that the two genoises are identical in aparency and taste, I can't help but believe that it has put ingredients common to the industry but that I will not put in my cakes. Resulted, the cakes made by my cousin were eaten, and those of the pastry remained on the tile. I thought a pastry shop would be better than home by a non-professional. I know it's about the work of making cakes, but I think it's a pity that pâtisserie professionals, who could be craftsmen, are industrializing themselves to the quality of the product, at least at the level of taste. It's only my impression and I'm sorry to leave such a review but I'm really disappointed with the levelling of what we're used to eat. Maybe the pastry machine used good products but had a weak result. But I doubt that the quality of the products is very important in the success of a dish or dessert.

Very good local tapestries. offers special breads and all kinds of pies. their fabulous macaroons.