My First Bakery

It was in 2019 that Pierre Briand, Compagnon du Devoir, created his bakery-pastry, and in 2020 his confectionery-chocolate factory, called Le Local, in order to offer customers delicious treasures, Made in the art of craftsmanship from organic flours or reasoned agriculture.

This militant act, in keeping with his desire to shine the image of the profession that meets a great success with customers, he knew how to pass it on to his young, close and dynamic teams, with whom he acts not as a leader but as a team leader. “The pleasure of making beautiful and good products is our main driving force,” adds Pierre. This posture translates into marvels with the right balance of flavours and remarkable textures, such as panettone (which took 72 hours of preparation), pure butter pastries including the best-seller, chocolate bread, and their beautiful variety of breads with spelt flour, buckwheat, chestnut or corn.

Note that the Miche de Meule, which received the Grimaldi Heritage Sites Label of Monaco, and the Pavé Tatoumi are emblems of the brand. For desserts, do not resist their millefeuille or their thin apple pie!

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