Fournée de pain du Tabuc

Every Holy Saturday for the past twenty years, the Quadrille du Tabuc has been making its own bread and selling it.
To do this, it makes its own sourdough, using flour from the Hautes Alpes region, a mixture of 75% wheat flour and 25% rye flour.
If you drop in to meet us, you might even hear some traditional Dauphinoise music, and why not dance?