L'Épi d'Aure
Closed — opens at 6:30 amVielle-Aure, 65170 Vielle-Aure
- Mon – Sun : 6:30 am – 8:30 pm
Saint-Lary-Soulan · Aure valley, French Pyrenees
Our two shops
Opening status is live, straight from the bakehouse.
Le Fournil de l'Ours
Closed — opens at 7 amSaint-Lary-Soulan, 65170 Saint-Lary-Soulan
- Mon – Sun : 7 am – 8 pm
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.
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.
The craft
What never changes
Refreshed every day, never bought. It gives our bread its cream-coloured crumb and its keeping power.
Long fermentations, hand shaping. Sourdough won’t be rushed — neither will we.
AOP Isigny butter in every viennoiserie. You can taste it in the lamination.
The team
The people who make the house
From the bakehouse to the till, the house runs because they run it.
- Morgane (AUREA)Direction
- Benjamin RavenelGérant
The team
The trades of the house
Four trades take turns over twenty-four hours. The first starts at three in the morning, the last closes at half past seven in the evening.
The bakehouse
03:00 — 11:00Mixing, shaping, baking. Every loaf of the day is out before noon.
The viennoiserie
04:00 — 10:00Laminating with AOP butter, cutting, proving. Lamination turns on a single degree.
The counter
06:30 — 19:30Opening, advising, restocking. This is where the house meets the valley.
Delivery
05:30 — 08:00Hotels, restaurants and canteens served before their morning service.
The houses we supply
They work with the house
Hotels, restaurants and group kitchens of the valley — delivered every morning, invoiced monthly.
- Hotels
- Restaurants
- Canteens
- Associations
The house at work
Two bakehouses, one valley, and a night that starts at three.
- 43
- years of bakehouse
- 2
- shops in the valley
- 3
- mills, none over 60 km
The gestures
The bake
Bread that holds three days of a ski week.
Cream crumb, irregular holes, a crust that sings as it cools.
Dense and sour, it keeps a week. The mountain loaf.
Everything is out before noon. What is gone is gone.
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.