Your favorite places. Where to eat the best baguette in Vesoul? Your top 5 favorite bakeries

A love of good bread. This is undoubtedly what unites the Henry family with its customers. The "Your Favorite Addresses" campaign allowed the people of Vésul to vote for their favorite baguette. The verdict... The Saint-Martin bakery , located on rue Claude-Monnet for ten years, is the big winner. In the midst of renovation work , Fabienne Henry, the manager, and her son, Paul, took the time to tell us about this famous baguette that the people of Vésul love.

Crispy, golden, melting crumb... "It's above all a team effort," emphasizes Paul Henry, 24, who has worked in a bakery since he was 15. Every day, he starts work at 2 a.m. to make the bread that will be on the tables of many Vesuliens. "We work the bread in an artisanal way. You should know that all our specialty breads are made with organic flours. For our traditional baguette, our recipe is constantly being adapted," says the young enthusiast.

To make this bread, which remains the best-selling bread on a daily basis, the recipe is constantly adapted. "The appearance of the dough changes depending on the quality of the wheat, which requires us to modify the manufacturing process every day. The secret is time and fermentation. It's like a good wine," summarizes Paul Henry. "We make sure to guarantee its crispness, its color, its taste, its preservation, and its aroma." "We never have the same way of making it, but for the customer, it's still the same baguette," adds Fabienne.

The traditional baguette meets very precise specifications, using high-quality wheat flour with no additives. "We also listen to our customers a lot. We welcome constructive criticism," emphasizes Fabienne Henry, who points out that "it's a constant challenge."

Perhaps what makes the difference is the addition of a pre-fermentation step. "It's a real challenge, because it forces us to come to work earlier," sighs Paul Henry. "We have a 12-hour mass fermentation, then another one to two hours before baking."

The team of 31 employees takes turns throughout the day to provide customers with hot bread. Because here, "we bake baguettes all day long." And they're a success, as they regularly sell out.

The bakery is also adapting to the new salt content standards for baguettes. "We're doing it gradually to allow customers to get used to it," Paul emphasizes. "We need to look for other flavors to compensate for the reduced salt content." The Saint-Martin bakery is constantly adapting to changing demand, with salt-free baguettes made to order, as well as breads without processed gluten.