Bakery in Ettelbruck
Bread baked before the town wakes up
Sourdough, rye and the Sunday croissants. Baked at four, on the counter at half past six.
- Open from 06:30
- Flour from the Moselle mills
- Croissants sold out by ten, usually
On the counter today
Country loaf
Slow sourdough, thick crust, keeps three days.
Rye and walnut
Dense, dark, made for cheese.
Apple tart
Whole slices, no cornflour, no shortcuts.
| Tuesday to Saturday | 06:30 – 18:00 |
|---|---|
| Sunday and Monday | Closed |
Who bakes it
Marc took over the oven from his father in 2011 and changed almost nothing: the same starter, the same early mornings, the same refusal to use mixes. Two people in the back, one at the counter, and a queue on Saturdays we are rather proud of.
