Le Goupil bakery opens in Angoulême with farm-to-table model

Le Goupil, a new bakery in Angoulême, is implementing a hybrid model that combines large-scale availability with small-scale artisanal production. The bakery operates daily, offering bread made on-site using flour produced from the owner's 100 hectares of land in Charente, where ancient wheat, spelt, and buckwheat are grown.

Owner Geoffrey Betoulle uses a stone mill to transform the grain into flour, preserving minerals and germ that are often lost in highly refined flours. The baking process involves hand-kneading dough and using natural sourdough, which is maintained daily. Betoulle, a former socio-cultural animator, transitioned to baking following a climate-related realization and completed professional training in 2020.