Gabin dans le Pétrin

The food at Gabin dans le Pétrin centers on exceptional artisan breads crafted through traditional long fermentation techniques. Their signature Titou—a wheat and rye bread priced at €6.90 per kilo—exemplifies their patient approach to bread-making, where extended fermentation develops complex flavors and creates superior texture and digestibility. The ancient grain breads showcase forgotten wheat varieties that offer distinctive taste profiles and nutritional benefits often lost in modern commercial baking. Their sourdough breads demonstrate mastery of natural fermentation, relying on wild yeasts and bacteria to create loaves with characteristic tangy notes and excellent keeping qualities. The focaccia brings Italian influence to their repertoire, offering a different texture and flavor profile that complements their French bread traditions. Each loaf reflects careful attention to ingredient quality, fermentation timing, and baking technique. The viennoiserie and pastries showcase both traditional skills and creative innovation. While they produce classic items, their zero-waste philosophy inspires unique creations like the croissant bread pudding (gâteau de croissants perdus), which transforms day-old pastries into a sought-after dessert. The vanilla cruffin represents their playful approach to pastry-making, while the chocolate-hazelnut cookies demonstrate that sustainability doesn't mean sacrificing indulgence. Every item reflects their commitment to using quality ingredients thoughtfully, ensuring nothing goes to waste while maintaining exceptional flavor and texture. This is baking that honors tradition while embracing contemporary values of sustainability and creativity.