When Teddy and Sophia Dumoulin arrived in Florida last year, their intent was to establish a bakery just like the one they ran in the quaint French village of Saint-Geniès-des-Mourgues. Eh bien — mission accomplie. At their Altamonte boulangerie, baguettes “de tradition” are made using high-quality French flour from Grand Moulins de Paris (along with water, salt and yeast). After an overnight cold retardation and some time to rest, the dough is shaped, allowed to rise, then baked at 260°C for 20 minutes. The result: a beautifully caramelized loaf with a soft crumb and slightly nutty flavor.
910 Sand Lake Road, Altamonte Springs, instagram.com/jadore.thefrenchbakery
This article appears in Best of Orlando (R) 2025.