Born and raised in France, the land of bread and butter, Raoul Dyèvre decided to take on the life of a baker. He moved to Cheltenham, England, 22 years ago where he learnt English and worked in kitchens around the town. He spent 18 years working for someone else, and finally decided to open his own bakery, La Boulangerie Artisan.
For Raoul the day begins early, as early as two in the morning on a Saturday and Sunday, and at three during the week. The doors are open daily from 8am to 2pm. When it comes to the dough only the best ingredients are used, sea salt from the Guérande salt marshes as well as organic flour, both from France. The bread dough is made at the end of every shift, providing a long fermentation process, ensuring the best bread is created everyday.
No longer such a hidden gem, his forty square-meter bakery sees a constant flow of people, hustling to get the freshest pastries and of course baguettes - all baked to perfection.
