Supplier Profile: Terroirs d'Avenir
Terroir d’Avenir & Le Trou Gascon: The taste of authentic bread, from the bakery to your table
At Le Trou Gascon, quality isn’t an option—it’s a promise. To complement our regional dishes, we’ve chosen to collaborate with a partner who has restored the baker’s craft to its former glory: Terroir d’Avenir.
More than just a supplier, Terroir d’Avenir is the guardian of heirloom grains and traditional methods. We’ll tell you all about this collaboration that has the foodies of the 12th arrondissement raving.
The rebirth of grain: the art of sustainable baking
What makes Trou Gascon’s bread so special? Its light texture, its amber crust, and its nutty aroma.
Located on Rue du Nil, the Terroir d’Avenir bakery has made a radical choice: to banish standardized industrial flours. Here, they work hand in hand with farmer-millers who grow landraces (unmodified heirloom varieties). These grains, stone-ground, retain all their nutritional richness and unique character.
“Choosing Terroir d’Avenir bread means offering our customers a living product, slowly kneaded and fermented with natural sourdough, for exceptional texture and shelf life.”
More than just a loaf, an ethic of the land
Working with the Terroir d’Avenir bakery also means championing a vision of socially conscious gastronomy. We prioritize:
- Natural sourdough: For complex aromas, a slight hint of acidity, and better gluten digestion.
- Grain biodiversity: Bread made from einkorn wheat, rye, or heirloom wheat varieties… we celebrate the diversity of French soils.
- Organic and small-scale farming: Supporting clean, pesticide-free grain supply chains that respect both the environment and the consumer.
Le Trou Gascon: Your rendezvous with crispiness
Whether for mopping up our reduced meat juices or pairing with our distinctive cheeses, every slice of bread is an invitation to a journey.
When you come to eat at Le Trou Gascon, you’re not just enjoying a meal: you’re supporting an ecosystem of farmers and artisans who are restoring bread to its rightful place as king of the Parisian table.
