Our story
This is the story of two complementary brothers who wanted to try the entrepreneurial adventure by creating their own bakery. February 27, 2021, in the midst of the COVID period, is the day when Arnaud, a besogneux artisan (28 years old) and Mathieu, agile commercial (26 years old) open the bakery “Les Frères Barioz” at 64 Rue Duguesclin, Lyon 6th. The opening of the bakery is accompanied by basic principles:
- Everything will be homemade;
- With quality raw materials (Chocolat Valrhona, Montaigu PDO butter, organic and local flour, Madagascar vanilla…);
- A family environment for both clients and people who work with the two brothers;
- A short and basic product range, but very well worked;
- 100% sourdough breads made from organic flour that ferment more than 24H (best digestion and preservation).
These commitments go hand in hand with a fundamental goal: to become an ordinary neighborhood bakery. Discreet and modest.
Our journey
– February 2021 : launch of the bakery Les Frères Barioz at 64 Rue Duguesclin, Lyon 6th
– October 2021 : 1st prize at the Best croissant of the Rhône 2021
– November 2021 : shooting of the Best Bakery of France, show on M6 with Norbert Tareyre and Bruno Cormerais (Broadcast in March 2022)
– 31 December 2021 : article in Progress concerning the manufacture of our cakes of the Kings
– March 2022 : report by BFM LYON on the manufacture of the croissant
– November 2022 : 3rd prize at the Best Chocolate Bread of the Rhône 2022
– November 2023 : 3rd Best croissant of the Rhône 2023.
Our commitments
BIO
ARTISANAL
Engaged
- Promote the local;
- To make the neighbourhood and its economy live;
- Fruits and vegetables of the producer’s live market;
- Organic and local flour (Bourgogne, Franche-Comté);
- Chocolate Valrhona, PDO butter from Montaigu, Madagascar Vanilla.
We’re talking about us!
CONTACT PRESS :
lesfreresbarioz@gmail.com