Our Story
A story of passion, tradition and innovation
Our Philosophy
At Grain Moderne, we believe that bread is much more than food. It's a connection to our roots, an act of sharing, a celebration of slow time.
We have chosen natural sourdough fermentation, manual kneading and local stone-ground flours. No shortcuts, no compromise on quality.
Our pastries are made with AOP Charentes-Poitou butter, our cakes with seasonal fruits and our sandwiches with Label Rouge products. Every detail matters.
Our History
The Beginning
Opening of Grain Moderne in the historic center of Périgueux. A team of 3 passionate people and a traditional stone oven.
The Sourdough
Creation of our sourdough starter, now 4 years old. First silver medal at the Best Bread Contest of Dordogne.
The Workshops
Launch of our baking workshops. Over 200 participants introduced to the art of sourdough.
The Commitment
Organic certification and exclusive partnership with 5 local producers of ancient wheat.
Recognition
Gold medal for Best Croissant of Nouvelle-Aquitaine. Team expanded to 8 artisans.
Today
Over 500 customers per day trust us. Grain Moderne has become a Périgueux institution.
The Team
Marie Dupont
Baker & Founder
Professional Baker Certificate, Best Craftsman of France 2019
Thomas Leclerc
Pastry Chef
Trained at École Ferrandi Paris, pastry specialist
Sophie Martin
Workshop Manager
Passionate about teaching, 15 years of experience in organic baking
Our Values
Artisan
Everything is handmade, every day, without additives or preservatives
Local
Flours from Dordogne, AOP butter, products from our regions
Slow Time
Slow sourdough fermentation, minimum 24h preparation
Passion
Love for the craft, transmission of know-how