F.A.Q.
Ordering & Pick-up
How can I place an order?
Simply order through our online shop: choose your loaves, add them to your cart, and select your preferred delivery day and pick-up point.
When do you deliver?
We deliver every afternoon of baking days, so you get your bread at its freshest. Please note that we choose a made-to-order production in order to avoid food waste.
Why do you work with pickup points instead of a traditional shop?
Pickup points allow us to bring bread closer to your daily life: near your home, your office, or your children’s school.
It’s a different model - one that prioritizes the bake over the storefront. By stepping away from the 'everything-for-everyone' bakery model, we dedicate every hour to mastering the art of bread alone.
How do the Membership Cards work?
Our Membership Cards are a simple and rewarding way to enjoy our sourdough breads while saving a little extra.
• Discovery Card: €40 gives you €42 in bread credit
• Signature Card: €100 gives you €110 in bread credit
Once purchased, your card is credited instantly and can be used right away or saved for later—there’s no rush.
Please note:
• Membership Cards are non-refundable
• They can be used exclusively to purchase bread
• They cannot be used to buy other membership cards
• The credit is deducted progressively as you place orders
It’s our way of saying thank you for being part of the community—more bread, same care, same craft 🥖✨
Where can I see the credit left on my Membership Card?
When you go on your account page (the little guy on the top right of the page) and then to your profile, you can see the picture of a card with you credit on it.
Returns & Practical Infos
Can I change or cancel my order?
Due to the perishable nature of our products, all sales are final. No returns or refunds are possible once an order is confirmed.
If there is an issue with your order, please contact us promptly so we can review it together.
You can read more about this point on our return and refund policy page.
Please note that you can note cancel a membership card order.
What does “The FAB” stand for?
The French Artisan Baker — a nod to our roots, our craft, and our belief that good bread brings people together.
Why are your breads not always available?
Because bread is not an industrial product.
Availability depends on:
- fermentation timing ;
- flour batches ;
- and production capacity.
We prefer baking less, but better.
Why don’t you bake more “just in case”?
Because we bake with intention.
We produce based on pre-orders to:
- guarantee freshness ;
- respect the time bread needs ;
- and avoid food waste.
Every loaf has a purpose — and a home.
Why do you bake in the afternoon?
Because fresh bread at dinner is a luxury worth keeping.
Morning bread is often toasted; evening bread is shared.
Why don’t you make health claims?
Because we believe bread should be honest — not medical.
While many studies highlight the benefits of sourdough fermentation, bread is not a medicine, and we choose not to make health or nutritional claims.
Every body is different, and what works well for one person may not work the same way for another.
What we can stand behind is our method:
- natural sourdough;
- long fermentation;
- carefully selected flours;
- and no additives.
For us, transparency matters more than marketing promises.
We prefer letting people experience the difference for themselves.
About Our Bread
What makes your bread different?
We bake with just four elements: flour, water, salt, and time.
Our loaves are made with wild sourdough, local organic flours, and long fermentation — nothing artificial, ever.
Where do your flours come from?
We work with local organic mills that respect both the land and the craft.
Our goal is to bake bread that nourishes — body, planet, and community.
Does your bread contain gluten?
Yes, but sourdough fermentation naturally breaks down part of the gluten, making our bread easier to digest (though it’s not suitable for people with celiac disease).
Do you produce gluten-free bread?
No. At the moment, we do not produce gluten-free bread, as we cannot guarantee the absence of cross-contamination.
Please note that that our riz-sarrasin has a low gluten level.
Is your bread low GI?
We do not label our bread as “low GI”.
The glycemic index of bread depends on many factors, including:
- the type of flour used:
- fermentation time;
- baking method;
- and how the bread is eaten.
Long sourdough fermentation is known to influence how carbohydrates are broken down, which may result in a different glycemic response compared to industrial bread.
However, we do not make nutritional or medical claims, and individual responses can vary.
What we focus on is our method:
- natural sourdough;
- long fermentation;
- no additives;
- and carefully selected flours.
Which allergens are present in your bread?
All our breads contain gluten, as they are made with wheat and/or other cereals containing gluten.
Some recipes may also contain:
- nuts
- sesame
- milk
- eggs
- soy
- mustard
All allergens are clearly listed on each product page before purchase.
Do you use yeast?
No. All our breads are 100% naturally leavened.
The wild yeast and bacteria in our starter do all the work — slowly and beautifully.
Why does sourdough bread take longer to make?
Because sourdough is alive. Natural fermentation needs time to develop flavor, structure and digestibility.
We choose long fermentation because it results in bread that is:
- easier to digest ;
- richer in taste ;
- and more respectful of the grain.
Is sourdough bread easier to digest?
Many people find it so. Long fermentation helps break down certain components of the grain, which can make sourdough bread feel lighter and more digestible for some people.
That said, everyone is different.
Why don’t you say your bread is organic?
Because we believe clarity matters.
All the flours we use are certified organic, stone-milled and sourced from trusted millers. However, in order to legally label a finished product as organic, every step of the production process — including the bakery itself — must be officially certified.
At this stage, our bakery is not certified organic.
For that reason, we choose not to label our bread as organic, even though the flours we use are.
This is a conscious choice:
we prefer being precise and transparent rather than making claims that could be misleading.
What we can say — and stand by — is that our bread is made with:
- organic flours,
- natural sourdough,
- long fermentation,
and no additives or improvers.
For us, trust is built the same way as good bread: slowly, honestly, and without shortcuts.
If the flour is organic, does it really make a difference?
Yes. Very much so.
Flour is the foundation of bread. Using organic, stone-milled flour means:
- fewer residues;
- better preservation of nutrients;
- and a flour that works naturally with sourdough fermentation.
Do you use additives, enzymes or improvers?
No.
Our bread is made with flour, water, salt ans natural sourdough (made itself with flour and water).
Nothing else. No additives, no industrial enzymes, no shortcuts.
Is your bread suitable for children?
Our breads are made with simple ingredients and natural sourdough.
Many families choose sourdough bread for their children, but preferences and sensitivities vary.
Can I freeze the bread?
Absolutely. Slice it first, then freeze.
To enjoy again, sprinkle lightly with water and warm it in the oven for a few minutes — you’ll be amazed. Or put it in the toaster if you are in a hurry... it perfectly makes the job!
How long does the bread stay fresh?
Thanks to natural fermentation, our bread keeps its flavor and texture for several days.
Store it in its cotton bag or a bread box at room temperature — never in the fridge.