Lyons 7th. Mado, the artisanal, local and Franco-Italian bakery
Charlotte and Jacopo met in Argentina in 2014. She was a French teacher, he in the restaurant business, and since then, the Lyonnaise and the Italian have never left each other, and knew that they would one day open an establishment linked to the food.
Since October 14, it is now chosen done. Together, the couple opened Mado, an artisan bakery where everything that comes out of the oven is made with natural sourdough, from bread to focaccias and brioches. “For the latter, we use a panettone sourdough that an Italian “panettonier” gave us, explains Charlotte. It’s more digestible, it keeps them longer without them drying out; they stay soft. »
Local brioches and foccaccias with seasonal fruits and vegetables
Brioches can be bought in individual balls or by the slice, plain or slightly sweetened on top. Here no chocolate variation: “It’s not local. » In the same philosophy, focaccias — the little Italian touch — are available with seasonal fruits and vegetables.
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And for the breads, the baker who spent two years at Paume de Pain in La Croix-Rousse pays particular attention to his flour: organic and peasant (from Roanne), therefore more ethical, local and containing less gluten, which he declines for his country, wholemeal, rye, spelled and seed breads.
26 rue de la Thibaudière, Lyon 7e.
Tuesday to Friday from 8 a.m. to 1:30 p.m. and from 4:30 p.m. to 7:30 p.m. Saturday from 8 a.m. to 4:30 p.m.
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