date:Jun 05, 2012
ies, loafs, cookies and breads.
Mr. Rigo has lived the traditional art of French baking since he was seven years old when he began work at his village bakery in Paillet, France. Over the past 40 years he has worked for several prestigious bakers near Bordeaux and in Paris, and later he moved to the United States where he has owned and operated several of his own bakeries and restaurants. He opened the first La Boulange store location in San Francisco in 1999.
La Boulange believes in whole foods