The monastery offers its clientele almost every day when the shop is open, bread made with organic flour and natural sourdough renewed every day to preserve its freshness, to which, for the sake of perfection, poolish is added to soften the taste.

You can find large loaves, and 400 gram rolls: poppy seed, sesame seed and 5-seed bread.

The Wednesday and Saturday in addition to olive bread and nut bread.

Le Saturday and Sunday only, the monastery also offers a single baguette throughout France for its flavour and aromas, the Tradition and the Provençale.