Experience, Creation

Le Boulanger de la Tour celebrates world bread day !

On October 16th, bakers and enthusiasts around the world will celebrate World Bread Day. Blending tradition with innovation, Kevin Derpierre, head of the bakery at Boulanger de la Tour, unveils an exclusive creation in homage to the craft: the “sarment baguette” with toasted cereals (organic), requiring a 24-hour fermentation. Available at the bakery starting on October 16th, it will also be served to guests at La Tour’s restaurant. This offering skillfully combines the character of ancient flours and liquid sourdough with the delicious crunch of toasted seeds. The perfect companion for your lunch or dinner, its subtle milky notes are especially delightful when paired with the celebrated Challans duck, a must-have on the gourmet table, or with cheese, like an aged Comté, thanks to its airy crumb and crisp, fine crust.

At the helm of Boulanger de la Tour for two years, Kevin Derpierre continues the Maison’s tradition of excellence. As Head Baker, he combines expertise gained from working with renowned names (trained at Des Gâteaux et du Pain under Claire Damon and at Maison Landemaine) with a touch of modernity. His creations are available year-round, with exclusive products released for special occasions (Christmas, Valentine’s Day, Easter…). Notably, he is behind the cashew-thyme sourdough bread and the apricot-hazelnut loaf, both of which have been hugely popular with customers.

In close collaboration with Yannick Franques, Chef of La Tour d’Argent* and one of the Best Craftsmen of France, Kevin Derpierre designs breads that can be found both at the Michelin-starred table and at the Boulanger de la Tour, located just next door.

Kevin Derpierre values organic ancient flours from Moulins Familiaux (a historical partner of the bakery located in Chars, Val d’Oise), which are more digestible and provide greater aromatic complexity to the bread. He also stands out for his use of natural sourdough, with longer resting times than usual to allow flavors to develop and the bread to fully express itself, becoming a key player in the meal rather than a mere accompaniment.

“Bread is one of our national treasures. A true living matter, it must be mastered and adjusted according to changes in external temperature and humidity to ensure consistent quality for our customers. It is up to us, bakers, to innovate by offering creations that are the perfect blend of tradition and originality, to revive sometimes forgotten flours, and to advocate for high-quality natural sourdoughs… In recent years, we have seen renewed interest in pastry, but bakery is also following this trend, as a symbol of our gastronomy and the French gastronomic meal recognized by UNESCO.”

— Kevin Derpierre, Head Baker of Boulanger de la Tour