Flour, time, hands — and a passion that never stops.
Séverine Lambert
It all started in my grandmother's kitchen, one Saturday morning, hands in the flour and the smell of bread already filling the house. I must have been seven years old. That memory has never left me.
« Baking bread is an act of trust. Trust in time, in the dough, in yourself. »
Years later, after a career in communications and a return to the fundamentals during the 2020 lockdown, I decided to devote myself fully to what has always nourished me — in every sense. I completed professional baking training, deepened my knowledge of natural fermentation, and started inviting people into my kitchen to share it all.
Farine et Moi was born from a simple desire: to pass on the pleasure of making with your hands, without fuss, with good ingredients and plenty of warmth.
My philosophy
In a world that moves fast, kneading bread is an act of resistance. Fermentation can't be rushed — and that's precisely where its beauty lies. I teach respect for time.
Hands learn what eyes observe. Every participant touches, shapes, sometimes fails — and that's how you truly understand. No demonstrations without practice here.
No judgement, no competition. Workshops are spaces for sharing where you can fail, try again, laugh, and leave with something made by your own hands.
Stone-milled organic flour, AOP butter, live sourdough starters tended for years. The quality of ingredients is the respect we owe to those who eat what we make.
The space is warm, not a sterile lab. We eat together what we've made, share a coffee, swap tips. It's a life experience as much as a lesson.
I want you to leave with the keys, not just a recipe. Understanding why dough rises, why we score a loaf, why we rest it — that knowledge belongs to you.
My journey
Weekend visits to my grandmother's kitchen — watching, then kneading. An informal but profound transmission that started everything.
A career in creative communications — always with a parallel passion for weekend cooking and baking on the side.
Like many, lockdown brought me back to the essentials. I spent weeks perfecting my starter, testing flours, reading everything I could find about fermentation.
Artisan baking and pastry training, apprenticeships with craftspeople, and hundreds of batches to anchor technique in muscle memory.
The first workshops — tentative at first, then increasingly in demand. A community growing on Instagram, participants coming back — and an adventure that's only just beginning.
Day to day
Behind-the-scenes, weekend bakes, the occasional disaster (yes, it happens), beautiful finds — all on Instagram.
@sevlambert
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