After graduating in bakery, I imagined an easier return to my profession, but, after many trials, I reached the taste I wanted. Bakery is about sharing and I want to share it with my guests!

Anthony Courteille

Meet Anthony Courteille

MeetAnthonyCourteille

Baker

After gathering years of experience in the gourmet restaurants of France, Anthony Courteille returned to his first love: bread. A graduate in the arts of baking and pastry, he spent some time in England, training under chef Alain Dutournier and Guy Martin. His passion? Making bread the old-fashioned way, using ancient grains, sourdough, organic butter and kneading by hand. His perfectionist approach to making bread is also low in gluten. His signature? The St Martin Bread.

The itinerary - A Lartisien exclusive

The secrets of a baker: bread and its ancestral traditions

Did you ever wonder what makes traditional French breads so delicious? On this tour, learn how to knead the perfect St Martin dough the old-fashioned way! Crispy crust on the outside, faint honey smells on the inside, the star bread of Parisian bakery is a must-try, as are its croissants. Trained under chef Guy Martin who earned three stars in the Michelin guide, Anthony Courteille has a perfectionist approach to making bread, and he enjoys sharing his passion. In the quaint Canal Saint-Martin area of Paris, discover this small world full of charm!

Further information

The experience

An experience for 2 to 4 people • 2h00 • Available upon booking • From 320 euros for 2 people • The classes are available on Tuesdays and Wednesdays • The bakery doesn’t take bookings in August

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