Combining rustic flavors, elegance, and craftsmanship is a complex task that defines the daily work of master bakers involved in high-end hospitality and fine-dining establishments. This is a world well known to Thomas Subrin, Meilleur Ouvrier de France Baker 2019, who has worked within iconic institutions of Monegasque gastronomy (Hôtel Métropole, Société des Bains de Mer). His buckwheat laminated bread recipe will once again showcase the bakery craft’s unique ability to create a harmonious meeting of ingredients rich in history and character—culminating in the promise of an intense tasting experience.
