Our Story
Three Generations of Craft
My grandmother baked bread at 4am in Lyon, and her hands always smelled of sourdough. When she emigrated, she brought her starter — 60 years old now, fed every day without exception.
Éclat is not fast food disguised as artisan. We keep the same rhythms: slow fermentation, natural leavening, wood-fired ovens. No shortcuts, because bread knows.
We bake 400 loaves a day. Some mornings we sell out by noon. We won't bake more to fix that — quality over quantity, always.
— Marie Éclat
Third generation, Head Baker
