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Boulangerie l'Amadeus

Short supply chain

Artisan baker Simon Perrin in Calenzana

Simon Perrin settled in Calenzana in November 2009, continuing the family tradition. A native of Calenzana and a former student at the Lycée Hôtelier in L'Île-Rousse, he nevertheless chose to set up as a farmer and stockbreeder at the age of 17. A committed landowner, he worked for fifteen years with his uncles in Popolasca, his mother's native village.

Back in Calenzana, he was struck by the lack of a bakery and was quick to seize his chance. He learned his trade with a baker friend from Brittany, and transformed the former flour depot of the family cookie factory.

Every day, a dozen varieties come out of his ovens, from multigrain to baguette, from country to rye bread.
In his bakery, you'll find a wide range of breads, from the most traditional to the most original; viennoiseries in an infinite variety, croissants, brioches, pains au chocolat, chjurchjoli, imbrucciate, casgiulose, delicious pastries, not forgetting the savoury side, quiches and pizzas; the famous Fritelle cakes and other Corsican specialties such as Migliacci, traditionally covered in brocciu, Simon prepares this recipe in his own way, incorporating a stuffing of chard and brocciu. The dough, made from flour, yeast, sourdough, salt, butter and ewe's milk cheese (there's as much flour as there is cheese!), is kneaded, rounded and sprouted. It's topped with a filling of eggs, brocciu and chard, as well as Pain au figatellu (a Corsican pig-based sausage). A bread dough shaped like a figatellu sausage.
Simon Perrin has not only won over the Calenzans, but also customers from Lumio, Calvi and Ile Rousse.

Boulangerie l'Amadéus
17 rue E Case Nove

Hôtel A Casa Di Mà

Route de Calvi
20260 Lumio, Corsica


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