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A bread made with wheat and milk from the village?

This dream came true in 2004: Le Pain Sâloiswas born.

Thanks to the wheat production of Gérald Sudan from Sâles was able to start making Pain Sâlois. A bread made from quality products. Artisanal production, unleavened sourdough and local products: this is the secret of the Pain Sâlois.

Quality
The Pain Sâlois is an original bread whose journey from the wheat field to the bakery shelf is very short, no more than 25 km, a true local bread.

With the addition of Sâles flour, sourdough gives the Pain Sâlois an extremely distinctive smell and taste, like the bread of yesteryear. Thanks to its slight acidity, Pain Sâlois is especially digestible and very well suited to delicate stomachs. Its long shelf life saves money while guaranteeing a stable taste and consistent quality.

The raw materials
All the ingredients for Pain Sâlois come from the commune of Sâles except, of course, the salt.

• The wheat, produced under the extenso label by Gérald Sudan, is shipped to the Moulin de Romont.
• The milk, still steaming, is delivered by Joseph Bovet, a dairy set up 20 m. from the bakery.
• Butter and eggs come from the farms of Mr. Caille and Mr. Descloux of Romanens.

Making
Once kneaded, the Pain Sâlois dough begins its long fermentation of around  8 hours. The chef's sourdough then acts gently to give a moist, dense, irregular and elastic crumb. To preserve the quality of the resulting dough, the Pain Sâlois is then shaped by hand.

Just before loading into the oven, the baker marks the loaves one by one with a hot iron. The Pain Sâlois is born after 50 to 60 minutes of baking, the oven door finally opening and releasing a bouquet of the subtlest perfumes ...

• A new batch of Pain Sâlois is born...