La Flûte Gana

Top of the range product created by one of the “Meilleurs ouvriers de France”, B. Ganachaud, Maître Boulanger, the “flûte Gana” requires a prefermentation on polish (liquid leaven), a moderate kneading, a “préfaçonnage”, a shaping with the hand and a cooking on hearth, without forgetting the thrust of knife, signature of the baker.

While making it, the “flûte Gana” passes 8 times in the baker's hands.

The “flûtes” are put in the oven in front of the customers all along the day.

Recommendation : The “flûte Gana” is best eaten as soon as possible after being taken out of the oven. If however, you want to keep it until the following day, wrap it in a linen cloth and put it in the fridge at 4 °. At the time of eating, put it in a traditional oven for a few minutes. When it is out of the oven, one minute of patience and the “flûte Gana” will give you its so special flavour… that you will desire more !