Mitron Bakery Menton Coline Ciais SoulhatMitron Bakery Menton Coline Ciais Soulhat
Boulagerie A Menton Mitron BakeryRiviera & Merveilles bakery in Menton: enjoy the taste of the real thing!
Mitron Bakery Menton Coline Ciais SoulhatThe revival of bread in Menton: from tradition to conscience, there’s only one baguette!
At Mitron Bakery, bread promises a real return to its roots! For quality products, the choice naturally fell on sourdough and traditional old flours. The aim? To achieve a slow fermentation that reveals authentic aromas… We’re salivating in anticipation.
Seeds Flour Mitron Bakery Menton Matteo CarassaleLiving bread
Behind every loaf of bread is the hand of the craftsman, the respect of the gesture and the know-how passed on with passion. The company is committed to a profoundly sustainable approach, favouring short circuits, promoting local producers and combating waste. The result is bread that’s alive, nourishing and meaningful, combining taste, quality and responsibility. At Mitron, we knead for pleasure as much as for the environment. Thank you Chef Colagreco!
Mitron Bakery: the soul of bread according to Mauro Colagreco
Mitron Bakery is rooted in a land where nature dictates the rhythm. And bread tells a story: about the seasons, the land and the people who work it. The brainchild of Mauro Colagreco, the Mirazur’s three-starred chef, the bakery embodies his vision of gastronomy that respects the environment, where every ingredient has a meaning and an origin. True to his philosophy of living, Mauro Colagreco forges close links with local farmers and millers. These millers work with ancient wheat from regenerative agriculture.
Pushing open the door of Mitron Bakery is a sensory and human experience. You come for the smell of warm bread, but you stay for the chef’s vision. After taking the Mirazur to the top, he has chosen to give bread back its rightful place: a link between nature, the table and people… always for our greatest pleasure!
Portrait Of Mauro Colagreco Mitron Bakery Menton Coline Ciais SoulhatMitron Bakery
✉️ Address: 8 Rue Pieta, 06500 Menton
🗓 O pening days: Tuesday to Sunday
🕦 Opening hours: From 8am to 7pm from Tuesday to Saturday, and from 8am to 3pm on Sunday
💸 Price: 💰💰
Mitron Bakery Menton Coline Ciais SoulhatBread, pastries and panettone :
Mitron Bakery’s range is astonishing!
Mitron Bakery’s creations are with you all day long! There’s bread, of course, but there are also delicious pastries that will delight even the most demanding gourmets: timeless classics, and original creations that celebrate the terroir. Our favourite? The Menton lemon panettone, voted champion of France 2021 in the “creative” category!
The real Menton lemon tart: a concentrate of sunshine from Mauro Colagreco!
A gourmet symbol of the Riviera, the Menton lemon tart has a reputation far beyond the Côte d’Azur. Its golden shortbread crust is topped with a melting, delicately tangy cream, enhanced by the sweet, fragrant flavour of the famous Menton lemon. Chef Mauro Colagreco has created his own version of this dish, with a delicate yet generous touch, where each bite evokes the light and sweetness of the South. A recipe to be found on the Menton, Riviera & Merveilles website, to prolong the taste of sunshine at home!
Domaine De La Maison Gannac Menton Recolter Citron LesconteursMore great places to eat in Menton
From the coast to the mountains, the Menton, Riviera & Merveilles region is exceptionally rich in agricultural produce. Fruits of the sun, olive oils, ancient flours, honeys and local vegetables make up a mosaic of flavours that is the pride of the region. Artisans of taste work hand in hand: bakers, producers and restaurateurs combine their know-how to promote local produce and preserve traditions.
Are you passing through? Don’t miss these must-visit addresses:
Karim Djekar Et Son Epouse Huilerie Saint Michel Menton Remy CortinHuilerie Saint Michel :
Nestling in the heart of the old town of Menton, this family-run oil mill perpetuates ancestral know-how. Here, olives from century-old olive trees are pressed using traditional methods to produce an exceptional, fine, fragrant olive oil, emblematic of the Menton region. An authentic address where every visit becomes a sensory journey to the heart of Mediterranean flavours. An address recommended by chef Mauro Colagreco!
Pasta Piemonte :
Fans of Italian cuisine won’t want to miss out on this local institution! Pasta Piemonte delights gourmets with its fresh homemade pasta, including the famous Menton lemon ravioli, a perfect blend of Piedmontese tradition and the tangy note of the town’s emblematic fruit. Just the thing to bring the taste of Menton home with you!
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qrfHerbin jam :
A veritable institution in Menton, the Herbin company has been making the very best of local fruit for several generations. In theworkshop, the jams simmer slowly in large copper cauldrons, just like in the old days. Menton lemon, fig, mandarin or apricot: sunny flavours to discover during a gourmet visit or a tasting in a shop with the charm of yesteryear.
Les Halles de Menton :
In the heart of the town centre, the Halles bring together producers, craftspeople and locals every morning in a typically Mediterranean atmosphere. From fruit stalls bursting with sunshine to farmhouse cheeses, olive oils, flowers and local specialities, the spirit of Menton, Riviera & Merveilles shines through. A lively, friendly and colourful place, not to be missed if you want to taste the soul of the region.
Want to go further?
Set off on the Routes Gourmandes de Menton, Riviera & Merveilles and meet the people who make the heart of the region beat faster: producers, craftsmen and chefs committed to a local, sustainable and tasty approach.
Frequently asked questions about bakeries in Menton, Riviera & Merveilles
- What is the difference between an artisan bakery and a traditional bakery?
A traditional bakery is distinguished above all by its human expertise and the quality of its ingredients. The baker shapes, kneads and bakes the bread using traditional methods: natural leavening, slow fermentation, local or ancient flours, etc. Each stage is mastered by hand, without recourse to industrial products or ready-made mixes.
In contrast, a traditional bakery (or “network” bakery) often relies on frozen dough pieces or standardised preparations, enabling it to produce faster and in larger quantities.
- What is traditional French bread?
Traditional French bread is much more than just a baguette: it’s a symbol of baking expertise. It is defined by the decree of 13 September 1993, which guarantees that it is made by traditional methods, without additives or preservatives. Its recipe is based on just four ingredients: wheat flour, water, yeast (or sourdough) and salt.
- What is natural sourdough and why use it?
Natural sourdough is a living ferment composed solely of flour and water, in which yeast and lactic bacteria develop naturally. Unlike industrial yeast, it works more slowly, allowing for a long, gentle fermentation. The result is bread with a richer, more complex flavour, a more honeycombed, fragrant crumb and better digestibility.
