Le Pain du Gone

Le Pain du Gone is above all a family story. The Sanys have been farmers, growers and bakers from father to son for several generations. Trained on the Tour de France of the Compagnons du Devoir straight out of secondary school, Quentin Sany founded the house in 2008. He began by kneading through the night in his parents' garage, then took to the roads at dawn to sell his bread at the markets.

In 2012, the house settled into a bakehouse in Charnay, in the heart of Beaujolais, some twenty kilometres from Lyon. Quentin was soon joined by his brother Maxence, and together they brought a new dimension to the baker's craft, from field to table.

The hallmark of the house lies in a patiently nurtured natural sourdough and long hours of fermentation, the guarantee of a bread with deep flavour and remarkable keeping qualities. The grains are grown organically on the family farm, a stone's throw from the bakehouse, then milled at a local mill working with producers from the region.

At Les Halles de Lyon Paul Bocuse, Le Pain du Gone showcases this expertise at the heart of Lyon's gastronomic temple: a bread of character, honest and rooted in its terroir, to be savoured every day as much as at the finest tables.