Boulanger de père en fils depuis plus de 70 ans, nous avons imaginé fabriquer notre recette de brioche comme on pétrirait notre pain sur le levain, c’est à dire sur un temps plus allongé.
La fermentation naturelle va donc faire ressortir différemment tous les sucs des mêmes ingrédients utilisés pour la brioche.
Ajoutez à cela un savoir-faire tenu secret et vous vous découvrirez un goût incomparable et un moelleux durable.
Je tiens particulièrement à remercier les personnes qui me font confiance au quotidien et vous font découvrir notre spécialité !
TOUT COMPTE FRAIS, Centre Commercial la Varizelle à SAINT-CHAMOND !
LE BOULANGER DE SAINT PAUL, chez Cathy et Loïc, 80 rue de la République à SAINT-PAUL-EN-JAREZ !
Origines de la Galochère
C'est de la "Galoche", train de voyageurs desservant Saint-Paul-En-Jarez qu'est issu le nom de la brioche de la Maison FAURIE (en hommage à son village natal): la Galochère.
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