A passionate self-taught baker, Diego Laporal discovered breadmaking after an initial career in cooking. Based in Caen, he founded Pain Vivant, an artisanal bakery that highlights natural sourdough, wood-fired baking, and flours made from ancient grain varieties.
Committed to a local and sustainable approach, he works through short supply chains and has chosen to master the entire production process himself — building his own wood-fired oven and installing a stone mill to grind his own grains.
With Pain Vivant, Diego offers authentic, generous bread conceived as a living food — one that embodies his vision of bringing meaning, simplicity, and transparency back to the heart of the baking profession.
