A Rye Bread I Still Believe In

Almost ten years ago, I first came across this rye bread in Chef Naruse’s Train Bleu book.

I remember being fascinated by it. There was something about this bread that caught my attention and made me curious to understand it better. Over time, it became one of my favourite rye breads.

Back then, I tried quite hard to introduce this bread to more people. I even put it on sale for a period of time, hoping that more people would come to appreciate it as much as I did.

Unfortunately, the response was not very encouraging, and eventually, I decided to stop making it.

Ten years later, I found myself returning to the same bread.

This time, I wanted to reinterpret it through my own understanding and experience. I took my Tourte de Seigle recipe and combined it with the concept of méthode inversée, exploring a different approach to a bread that had inspired me many years ago.

The result was something that genuinely surprised me. In fact, it turned out even better than I had expected.

I was quite excited to introduce it again at last weekend’s Salon du Pain.

But interestingly, even after ten years, the response was still not what I had hoped for.

I must admit, I felt a little disappointed.

It made me think about something I have always believed in.

Some breads follow trends, while others are worth believing in, even when they are not necessarily popular.

After all these years, this rye bread still makes me curious. I still find myself excited about making it, exploring its possibilities, and discovering something new through the process.

And I think that means something.

Of course, I understand that running a bakery also means understanding what customers enjoy. I have learned this through many years of experience, and I know how important it is.

But at the same time, I don't believe that the value of good bread should be determined entirely by its popularity.

I still remember something my chef once told me:

“Don't bake what people like. Bake what you believe.”

These words have stayed with me throughout my journey as a baker.

Perhaps not every bread we believe in will become a bestseller. Perhaps some breads simply need more time for people to discover and appreciate them.

But I think that is also part of being a baker. To continue learning, experimenting, and sometimes standing by something we genuinely believe is worth making.

So, for the upcoming Salon du Pain on 24–25 October and 31 October–1 November 2026, I have decided to continue baking this rye bread.

Not because I know it will sell well, but simply because, even after ten years, I still believe in it.

And hopefully, along the way, more people will have the opportunity to discover what made me fall in love with this bread in the first place.