• Puratos, a leader in bakery, pastry, confectionery and chocolate solutions, announced that its traditional Vitus sourdough has been selected to become the base ingredient for La Boulangerie du Louvre, the first functional artisan bakery within a major art museum.
Located under the iconic glass pyramid of the Louvre Museum in Paris, the bakery will use the Vitus sourdough to bake fresh bread daily for museum visitors.
With a distinct aromatic profile, combining subtle notes of grapes, honey and a delicate acidity, Vitus is ideal for producing breads with a complex and rich taste. It will be used to create Louvre Bread, the bakery's signature bread, but also other special assortments that will be served at Café Pyramide, located in the vicinity.
Vitus sourdough was added to the Sourdough Library in 2017 by German journalist and baking enthusiast Martina Goernemann. She documented the revitalization of sourdough in her book, Sourdough: Four Days to HappinessThe Vitus culture later became a source of inspiration for painting. Bread of Life by artist John Whalley, considered the first work of art dedicated to a May tree.
Although not part of Puratos' commercial portfolio, Vitus sourdough holds a special place in Library of Maiele Puratos, a unique space dedicated to the conservation and study of fermentation cultures, managed by the Puratos Institute for Yeast. This yeast was officially handed over on June 11, during a ceremony led by Karl De Smedt, curator of the Library, to bakers Pascal Rigo and Arnaud Chevalier, who developed the bakery concept in collaboration with I want to go to Paris..
Artisan bread and culture in perfect harmony
The Louvre Bakery, operated by Musiam Paris, is an example of integrating quality culinary experiences into cultural spaces. By placing a traditional sourdough at the center of its offering, the bakery combines art, history, and everyday food, bringing the process of natural fermentation into the museum visitor experience.
Founded in 2013 in Saint-Vith, Belgium, the Puratos Dough Library is the only institution in the world dedicated to the preservation of natural dough cultures. With over 150 cultures from more than 25 countries, the library functions as a research and education center under the auspices of the Puratos Dough Institute. Vitus, as a dough owned by Puratos, is rarely used in collaborations that reflect the library’s mission to promote the artisanal heritage of baking.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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