Our two shops
Opening status is live, straight from the bakehouse.
Le Fournil de l'Ours
The mountain bakehouse, in bear country
Saint-Lary-Soulan · 65170 Saint-Lary-Soulan
The house
Maison Ravenel has been baking in the Aure valley since 1983. Two shops, one set of convictions: sourdough starters we keep alive, long fermentations, AOP Isigny butter in every pastry, and hearty loaves that last the three days of a ski week.
SARL SARRAMEA · SIREN 328062344 · Angle rue de la Piscine et rue de Soulan, Les Fermes de St Lary, 65170 Saint-Lary-Soulan
Since 1983
1983
The first bakehouse opens in Saint-Lary-Soulan.
2018
Le Fournil de l’Ours gets its sign — the bear in the O.
2024
Two shops, one house, the same sourdough starters.
Today
The ovens run every night, winter and summer alike.
The original monogram, found again on labels from 1983. And “Chef”, our starter — kept alive since that same year.
What never changes
The starter, kept alive
Refreshed every day, never bought. It gives our bread its cream-coloured crumb and its keeping power.
Time, respected
Long fermentations, hand shaping. Sourdough won’t be rushed — neither will we.
The butter, AOP
AOP Isigny butter in every viennoiserie. You can taste it in the lamination.
The people who make the house
From the bakehouse to the till, the house runs because they run it.
They work with the house
Hotels, restaurants and group kitchens of the valley — delivered every morning, invoiced monthly.
SAS la Ste Hilarienne
Restaurant
Trade account of the house — regular orders, one monthly invoice.
Which bread of the valley are you?
Five mornings, five characters. Answer — the carte decides.
Join us
Winter season, summer season, apprenticeships: we build our team all year round. Housing possible for bakehouse positions.
Send an applicationTrade customers
Hotels, restaurants, schools and associations: open an account, order, and receive one monthly invoice.