Boulangerie Le Moulin Du Chateau Patisserie

The baguette is excellent, finally real bread. The gigantic nuns (from time to time), the Vosges string too good (pity that it remains a string, that is to say twice too small!). And pastries in general do not quibble about good taste and butter. The poultry puff pastry have -finally- a little spicy taste, like the Lorraine paté. No surprises and a correct welcome, except when it is the bosses, friendly and smiling.

Excellent baguette, and Lorraine pâté at the top. Open sunday

This pastry bakery is also a tea room. Nothing better than being able to eat a sandwich or a good pie for lunch. Or taste it in the morning just before starting your day with one of the many varieties of croissants and rolls or taste a good pastry. Sitting quietly at a table in a warm and friendly atmosphere. - The strong points : * It is a bakery branch located at 12 Rue François Blaudez, in the city center of Épinal. We can therefore benefit from the experience of his big sister. This allows residents to taste the specialties of the house. * The staff is smiling and very helpful. * Very spacious establishment where one can circulate in a wheelchair. Finally a bakery pastry shop accessible to the disabled ouf ... * Large choice of bread, pastries, Sandwiches and snacks, pâtés and other entrees, pastries (cakes, pies, meringues, petit fours). * Free parking accessible to the disabled. - Weak points : * Opening hours and days * Since we can eat there on the spot the lack of toilet can be a problem and a brake.

Always a warm welcome and good advice on the different breads. The breads are good ditto for pastries. Possibility to eat here . The little extra: a loyalty card is available for the traditional baguette 😀!

The new bakery in Reffye is convenient as it was lacking in the area. Hygiene side is not that! It was not until the obligation to wear a mask for the waiters and waitresses to put them on. We expect cleanliness in a food store, we do not care about painted nails of all colors. They should also be taught to use the hydroalcoholic gel between each client and before touching the bread or cakes.