PARIS—Don’t expect to find a regular French baguette at Le Bricheton, one of Paris’s most atypical bakeries. Its founder and owner, Maxime Bussy, has chosen to bake only old farmhouse-style bread made from ancient wheat varieties.
His aim is to help revive the country’s traditional bread culture, while making a positive impact on the future of agriculture. “Bricheton” means “the one-to-two-pound bread made for shepherds” in old French slang. Bussy calls it “the original bread.”
