Our producers, our products and our chefs
Behind every croissant, there’s a pair of hands.
And behind those hands, more often than not, there’s an alarm clock that rings far too early.
At La Folie Coffee, we don’t just work with suppliers. We work with people: a miller who knows his wheat, bakers who talk to their sourdough (yes, really — it works), and a pastry chef who has made the cold his playground.
Passionate craftspeople, a little obsessive about the details, and that’s exactly why we love them.
Minoterie du Trièves
Our flour comes from Minoterie du Trièves, a family-run mill in Clelles, in the Isère department. The mill has been operating since 1906, when Louis Corréard began with a travelling mill, going from farm to farm. Today, the fourth generation keeps the millstones turning.
The wheat comes from the mountains, the flour is left to rest before it leaves the mill, and the know-how has been passed down from father to son.
More than a century of grinding grain — and still going strong.
Les Miches à Lulu
In Digne-les-Bains, Luc Roux founded Les Miches à Lulu, an organic artisan bakery where bread is given all the time it needs.
Sourdough, carefully selected flours and the same gestures repeated every day until they become second nature: Luc is one of those bakers who talks about his dough as if it were an old friend.
He opened the doors of his bakehouse to us and shared some of his baking secrets. The result? Our loaves come from good stock.
And with a name like that, we were always going to get along.
Benoît Charvet
In 2018, Benoît Charvet became World Champion of Frozen Desserts. Let’s just say that keeping his cool is part of the job.
This executive pastry chef brings the precision of a competitor and the wide-eyed delight of a child in front of a sweet shop window to every creation.
Together, we create pastries, ice creams and vacherins bearing his signature: technically accomplished desserts that never take themselves too seriously, made to be devoured rather than simply admired.
Well… ideally both, if you have the time.