Le Fourn'île - Boulangerie/Pâtisserie
NOIRMOUTIER-EN-L'ILE
Overview
Le Fourn’île is the name of Vianney Scleve’s artisan bakery! The term ‘artisan’ reflects his aspirations as a baker and pastry chef: bread prepared and baked on the premises, homemade pastry fillings, dried fruit pastes, raspberry filling, praline, tart toppings and even spreads. Following an unconventional career path and gaining solid experience in some of Paris’s finest bakeries, he took over the Thibaud family’s bakery, which has been in Noirmoutier for 60 years. Together with his wife Lamia, who has a background in business, they take on every aspect of running the business, from craftsmanship to management and communication. Passionate and driven by a strong desire to train others and pass on his knowledge, Vianney refers to his staff and apprentices as teammates. Not to mention his team of sales assistants at the helm of the bakery! His team comprises 18 people, including 7 full-time apprentices.
Passing on tradition and offering a variety of delights.
Through his various experiences, Vianney brings back precious recipes in his suitcases. He keeps the traditional recipes passed down by the Thibaud family alive – such as brioche, gâche and flan maraîchin – whilst enriching them with his own creations. He is particular about his methods and ensures the selection of regional ingredients, including Parisse flour – free from additives – created by Gaëtan Paris, a Meilleur Ouvrier de France. The sourdough Matelot bread, sold by weight, showcases the flavours of the local region. As the seasons and events change, Vianney, ever the enthusiast, is constantly coming up with new recipes and creations, such as the brand-new focaccia with herbes de Provence or the unmissable lemon cake. His ‘No-Brest’, which involves around ten stages of preparation centred on hazelnuts, earned him a place on the 2023 M6 programme ‘Le meilleur boulanger de France’. Keen to minimise waste, he invented the NOblé: a baguette made from bread offcuts transformed into toasted breadcrumbs. A collaboration with La N’O brewery gave rise to “La boulan’bière”, made with 30 per cent of these same breadcrumbs to replace part of the malt.
Raspberries take centre stage!
At Fourn’île, creativity is ever-present and raspberries have always been a source of culinary inspiration! Every customer has their own favourite:
- The Noirmoutrin-Framboise, made with sweet pastry, meringue, ground almonds and homemade raspberry jam, has become a firm favourite with customers.
- The Anse Rose has gone from being a short-lived ‘dessert of the month’ to a permanent fixture on the menu, much loved by customers. It is a creation paying homage to Anse Rouge, a wild cove hidden in the Bois de la Chaise: a sponge cake topped with a flaky almond crumble seasoned with fleur de sel, a vanilla mousse, and a raspberry cream filling encased in a white chocolate shell sprinkled with roasted almonds.
- The Paille Framboise is also a timeless favourite: some customers come in just for it. Come summer, raspberries remain a highlight with the shortcrust tart with red berries – a sure-fire hit!
Whatever the season, pop into Fourn’île: a treat for the eyes and the taste buds guaranteed!
Open all year round.
April to August: open Monday to Sunday from 7am to 7pm.
September: open Monday to Saturday from 7am to 7pm. Sundays from 7am to 1pm.
Closed on Mondays from 1 October to 31 March.
Passing on tradition and offering a variety of delights.
Through his various experiences, Vianney brings back precious recipes in his suitcases. He keeps the traditional recipes passed down by the Thibaud family alive – such as brioche, gâche and flan maraîchin – whilst enriching them with his own creations. He is particular about his methods and ensures the selection of regional ingredients, including Parisse flour – free from additives – created by Gaëtan Paris, a Meilleur Ouvrier de France. The sourdough Matelot bread, sold by weight, showcases the flavours of the local region. As the seasons and events change, Vianney, ever the enthusiast, is constantly coming up with new recipes and creations, such as the brand-new focaccia with herbes de Provence or the unmissable lemon cake. His ‘No-Brest’, which involves around ten stages of preparation centred on hazelnuts, earned him a place on the 2023 M6 programme ‘Le meilleur boulanger de France’. Keen to minimise waste, he invented the NOblé: a baguette made from bread offcuts transformed into toasted breadcrumbs. A collaboration with La N’O brewery gave rise to “La boulan’bière”, made with 30 per cent of these same breadcrumbs to replace part of the malt.
Raspberries take centre stage!
At Fourn’île, creativity is ever-present and raspberries have always been a source of culinary inspiration! Every customer has their own favourite:
- The Noirmoutrin-Framboise, made with sweet pastry, meringue, ground almonds and homemade raspberry jam, has become a firm favourite with customers.
- The Anse Rose has gone from being a short-lived ‘dessert of the month’ to a permanent fixture on the menu, much loved by customers. It is a creation paying homage to Anse Rouge, a wild cove hidden in the Bois de la Chaise: a sponge cake topped with a flaky almond crumble seasoned with fleur de sel, a vanilla mousse, and a raspberry cream filling encased in a white chocolate shell sprinkled with roasted almonds.
- The Paille Framboise is also a timeless favourite: some customers come in just for it. Come summer, raspberries remain a highlight with the shortcrust tart with red berries – a sure-fire hit!
Whatever the season, pop into Fourn’île: a treat for the eyes and the taste buds guaranteed!
Open all year round.
April to August: open Monday to Sunday from 7am to 7pm.
September: open Monday to Saturday from 7am to 7pm. Sundays from 7am to 1pm.
Closed on Mondays from 1 October to 31 March.
Photo gallery
