Monday to Friday 5 am-7 pm Saturday and Sunday (and public holidays) 5.30 am 19.00 pm. Outside of these hours, the boulangerie Saint-Honoré welcomes you to the door all night to serve you. Chocolate bread crispy and fluffy to perfection, golden croissants cooked just right, the bread for its part is declined with originality and perfection: spelled, string, traditional baguette, bun with green or black olives, dates and seeds, nuts and grapes. To understand the know-how of this bakery, we must go back in time until 1986, when Mrs Panzano’s baker, the baker, bought this shop in the Rue de Carouge. The name does not change for lack of means, but bread remains king. At the age of 18, Mrs. Panzano joined the family business and perpetuated a tradition that everyone can read on a sign at the entrance to the bakery: “The St Honoré produces in his bakehouse in the basement. At a time when everything is going too fast, we work in the respect of traditions with quality products. For the pleasure of your taste buds. ” In the basement, in the bakehouse, Mr. Canovas rises at dawn every morning of the week and kneads the bread with patience and years of experience. When I ask for the secret of this extraordinary bread, I am told: “Flour, water and salt … and lots of love.” In practice, Ms Panzano explains to me the importance of flour supplied by one of the most important partners of Swiss artisan bakers: Mino-Farine, a brand of tradition and innovation. At the Saint-Honoré, you will meet neighbors, bankers, students, greedy people in a friendly atmosphere, sunny on the terrace on summer days. They come for bread, pastries and pastries; we also come to the art and the way of the first profession of gastronomy and we realize, says Mrs Panzano, that taste disappears as small businesses close their doors. Fortunately, the Saint-Honore resists, long life at the Saint-Honoré!
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