When master baker Pierre Zimmermann opened La Fournette Bakery he was inspired by the 4 generations of expertise and craftsmanship that sustained the 110 year old Zimmermanns' family bakery in Schnersheim, France.
At La Fournette, the Zimmermanns with Pierre and his sons in the bakery and Michele directing Front of House operations wish to recreate their family bakery in Alsace while making it uniquely Chicagoan.
Crusty, aromatic, and flavorful; the way bread is supposed to be, most La Fournette breads are made with natural sourdough starters, a slow process that results in superior flavor and texture. All of La Fournette's products are made in their West Loop bakery which was designed to be energy efficient and operate with minimal waste.
Chef Pierre Zimmermann is proud to be president of the jury of the Louis Lesaffre Cup, which goal is to supervise the continental selections for the World Cup of Baking that will be held in Paris in February 2016.