Des Rêves et du Pain was born from a friendship between two bakers who trained together with the Compagnons in Bordeaux. After ten years of travels abroad, they discovered an abandoned bakery in the center of Montpellier — and its two-hundred-year-old oven, glimpsed through a broken window, seemed to call out to be brought back to life. Becoming partners, they set out to revive both the oven and the whole neighborhood, sharing far more than bread: an ancestral craft and a generous passion for the trade, told through every product they make.
Their commitment to quality runs deep. Everything is homemade, including their own pure flour blend, with no preservatives or additives, long natural fermentation, and a real focus on sourdough for that old-fashioned taste. They work with local mills and even grow their own untreated wheat on family land in Ardèche, transforming raw grain on-site for full traceability. Around 40% of their flour is certified organic, the hard Montpellier water is filtered to protect the flavor of the sourdough, and nothing goes to waste — unsold viennoiseries become almond triangles or pudding, and bread is turned into breadcrumbs or olive-oil croutons.
The result is breads with real character, milled from heritage grains: small spelt with a soft yellow crumb, caramel-crusted great spelt, multi-variety heritage wheat, and bold rye loaves like Le Peyrou and the fisherman's bread. Alongside them you'll find signature creations and everyday favorites — the Bolton seeded loaf, walnut and fruit breads, traditional baguettes and croissants, pains au chocolat, brioches and panettone, plus cakes, cookies, canistrelli, the gluten-free orange cake, and savory treats like vegetable tart, focaccia, and quiche. As the founders put it, their goal was simply to bring a little piece of the countryside into the city.