Boulangerie · Pâtisserie · since 1987
Bread worth waking up early for.
Slow-fermented loaves, butter croissants and celebration cakes, baked through the day in our stone oven. Order before you leave home, collect it still warm.
Oven timetable
Come when it’s warm.
Every batch, every day. The line shows where we are right now.
06:0008:0010:0012:0014:0016:0018:00
48-hour sourdough
07:3015:00Baguette tradition
06:3009:0012:0016:30Seeded rye loaf
08:0014:00Butter croissant
06:0008:0010:30Pain au chocolat
06:1509:30Cardamom-cinnamon roll
07:0011:00
Click & collect
Today’s shelves
Our signature
48-hour sourdough
38 MAD · 800 g
Baguette tradition
4 MAD · each
Seeded rye loaf
26 MAD · 500 g
Cake studio
Design your celebration cake, layer by layer.
InsideDark chocolate · Raspberry
Your message here
Your cake380 MAD
We need 48 hours to bake and decorate.
Forty-eight hours for one loaf.
- 1Day 1 · 16:00We feed the levain and mix flour from a single mill in the Saïss plain.
- 2Day 2 · 06:00Hand-shaped, then a cold rest of 24 hours for depth and a crackling crust.
- 3Day 3 · 05:30Into the stone oven at 260 °C. Out at 07:30, on your table by breakfast.
Follow the smell of butter.
- Rue de la Liberté, Gueliz, Marrakech (demo address)
- Every day 06:00 – 20:00 · Friday until 13:00
- 05 24 00 00 00 (demo)
