Hello, I'm Séverine

After a career spanning hospitality, events and business — and a return to fundamentals during the 2020 lockdown — I discovered a curiosity for bread, and above all for sourdough. That curiosity, shared with my mum and sister, quickly became a passion.

« Making bread is about trust. Trust in time, in the dough, in yourself. »

It's that passion I want to share with people who have the same desire to slow down and make things from scratch.

Farine et Moi was born from a simple wish: to pass on the pleasure of making things by hand, without overthinking it, in a way you can recreate at home. If I got there, why not you?

🍞 Sourdough breads

🥐 Laminated pastry

🎂 French pâtisserie

🌾 Organic flours

🧒 Children's teaching

🤝 Corporate workshops

My philosophy

What I believe in

🌱

Patience as a value

In a world that moves fast, kneading bread is an act of resistance. Fermentation cannot be rushed — and that is precisely where its beauty lies.

🤲

Learning by doing

Hands learn what eyes observe. Every participant touches, shapes, sometimes fails — and that is how you truly understand. No demos without practice here.

💛

Kindness above all

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.

🏡

A workshop that feels like home

The space is warm, not a sterile lab. We taste together what we've made, have tea or coffee, swap tips. It's a moment of life as much as a learning session.

📖

Real transmission

I want you to leave with the keys — not just a recipe. Understanding why dough rises, why you score a loaf, why you let it rest.

Journey

The road to here

👧

Childhood

The first loaves

Weekends at my grandmother's — watching, then kneading. An informal but profound transmission that started everything.

🎓

2010 – 2018

The communications years

A professional career in creative communications — always with a parallel passion for weekend cooking and baking.

🏠

2020

The lockdown turning point

Like many, lockdown brought me back to essentials. I spent weeks perfecting my sourdough starter, testing different flours, reading everything I could find about fermentation.

🎓

2021 – 2022

Professional training

Training in artisan bread-making and pastry, apprenticeships with craftspeople, and hundreds of batches to embed technique in muscle memory.

🌾

2023 → today

Farine et Moi was born

The first workshops — tentative at first, then increasingly in demand. A growing community on Instagram, participants who come back — and an adventure that's only just beginning.

Day to day