TRADITION & INDULGENCE
Renowned for our deep love of terroir and artisanal craftsmanship, Maison Bouvier embarks on a new adventure with the opening of two bakery-pastry shops in Tignes Le Lac and Tignes Val Claret.
These two welcoming and convivial addresses offer a wide selection of naturally leavened breads, cakes, tarts, viennoiseries, and savory snacks, available for both dine-in and takeaway. Whether you are a connoisseur of artisanal bread or seeking a comforting treat after a day on the slopes, these bakeries are designed above all as havens of indulgence and authenticity.
Passionate about breadmaking, Chef Clément Bouvier has brought together a team of 30 professionals to offer an extensive range of high-quality products. Here, everything is homemade. Master Baker Vincent Lopez oversees the creation of all naturally leavened breads, using long fermentation techniques. A true challenge, as he must adapt daily to the constraints of weather and altitude, where thin air and humidity play a crucial role. Cornbread, rye loaf, spelt bread, Nordic bread, walnut bread, and the signature Baguette des Alpes—each is crafted with respect for traditional baking methods.
In pastry, Chef Vincent Perdreau takes the helm, offering delights such as blueberry tarts, gâteaux de Savoie, custard flans, cream-filled choux pastries, meringues, marshmallows, golden viennoiseries and brioches, cookies, brownies, as well as mountains of roses des sables and generously filled sandwiches for a quick yet refined lunch. A selection of coffee, hot chocolate, teas, and other warm beverages is also available at both locations.
As for the décor, the ambiance is a charming blend of mountain authenticity and the warmth of a traditional welcome. Patinated wooden furniture, rustic shelves—every piece has been carefully sourced to create an inviting atmosphere that encourages relaxation and discovery.
A perfect alliance of indulgence, tradition, and authenticity…
