Based in La Couronne, where she also resides, Céline embarked on this entrepreneurial journey with her son Jérémy, a trained pastry chef. They share a common goal: to sustain a local business by prioritizing homemade preparations and short supply chains.
For their bread production, they exclusively use 100% Charentais flours, thereby highlighting local produce.
At Maison Leroy, all pastries are made on-site. Jérémy's flan is a particular customer favorite. The bakery also offers a wide range of specialty breads, including whole wheat, Nordic, fruit breads, and varieties catering to different dietary needs.
After two years at the bakery's helm, Céline expresses her gratitude to the residents of La Couronne for their warm welcome and loyalty. She and Jérémy aim to continue this family venture and delight the local community for many years to come.
