In Miami, La Provence has earned itself a great reputation for being unmatched in the industry. Our bakers adhere to strict and authentic French techniques when baking breads. Each one of our bakers has been trained by David himself and only those who can master the hand techniques and the total understanding of the fermentation process and the use of Levain as a natural yeast remain part of this elite and unique team.
Never frozen and never with preservatives, La Provence bakes all products fresh every day for immediate consumption using only natural ingredients. The 7000 sq.ft. central commissary handles all the production, and delivers twice daily to our various retail and wholesale customers.
La Provence holds itself to the highest standards when baking. From the mixing process to the skills required for the dough to develop its flavors through fermentation and, finally, the patience needed for correct proofing, no step is rushed or skipped (or simulated by using chemicals).
Sometimes taking 48 hours to develop the correct flavor, we take the time and get it just right. Speak to many of the executive chefs throughout Miami who agree that La Provence has quality unmatched in Miami.