French Baker Rejects Baguettes, Embraces Sourdough: A Growing Trend?

In the charming town of Grenade, nestled in the Haute-Garonne region of France, a unique trend is emerging in the world of artisan baking. Jean-Luc Lacome, owner of Grenpain, a local organic bakery specializing in ancient grains, has made a bold decision: he doesn't sell baguettes. "On ne fait pas de baguettes," he states plainly in the video, explaining that he prioritizes sourdough bread. His choice is not about price or technical difficulty, but rather a strategic move to highlight the quality of his ingredients and the unique flavor of his bread. The video shows his process, from mixing the dough to the final product, showcasing his passion and expertise. Customers, initially surprised, quickly appreciate the superior quality and taste, often returning for more. Jean-Luc's approach is a testament to the growing appreciation for high-quality, locally sourced ingredients, and his success shows that there's a market for artisanal bread beyond the classic baguette.