Lucie's Boulange

Lucie's Boulange Lucie’s Boulange - Micro Bakery
Authentic French Bakes & Classes. Founded by Lucie Gatignol-Duval: first and only female baker using local flours in Jersey.

Handcrafted with local, natural and responsibly chosen ingredients,
at Le Tacheron farm & mill. With five years of experience as a Art Registrar, I chose to switch my career path after working in museums, where I managed administration, logistics, and the installation of exhibitions. Organised and committed, I’m driven by a constant desire to learn and a need to experiment in order to feel fulfil

led. That is why I decided to train myself in a french bakery school whiles learning how to bake in traditionnal handcraft bakeries and farms in Brittany. Through my bakery, I aim to create inspiring, feel-good moments by combining technical expertise and a keen attention to detail, turning a handcrafted product into a memorable part of everyday life. I take a great pleasure and satisfaction in seeing customers enjoy my creations the moment they buy, and in witnessing the joy that a simple bite can bring!

One of the things I am often asked about is where the ingredients I use in my baking come from. While much of my flour c...
08/09/2026

One of the things I am often asked about is where the ingredients I use in my baking come from. While much of my flour comes directly from Le Tacheron Farm, another important part of my supply chain is a local shop: SCOOP – The Sustainable Cooperative. 🌱

SCOOP helps build a more sustainable and resilient food supply in Jersey, supporting local producers, organic food, seasonality and better connections around food.

For me, it is a very practical part of the way I choose my ingredients. Whenever possible, I choose local, seasonal and organic products. But Jersey cannot produce everything we need, so through SCOOP I can source ingredients such as sugars, nuts, spices, dried fruits, chocolate, oils and some gluten-free flours.

I also try to choose local fruit whenever it is available, and let the seasons influence the flavours I create.

One detail I particularly appreciate is shared transport. My relatively small orders can be added to SCOOP’s weekly pallet from the same supplier, rather than travelling separately. It is a simple way of making responsible sourcing more realistic for a small bakery.

For me, local food is not about pretending that everything can be produced on a small island. It is about knowing where ingredients come from, making thoughtful choices, and building better connections around the things we cannot produce ourselves.

SCOOP is an important part of that system for Lucie’s Boulange, and I am very grateful to be able to work through this local cooperative since many years.

luciesboulange SCOOP The Sustainable Cooperative

Some collaborations are more than just collaborations. They become part of the story behind what you are building. 🌾For ...
01/09/2026

Some collaborations are more than just collaborations. They become part of the story behind what you are building. 🌾

For me, one of those places is Le Tacheron Farm and Mill.

Many of you now know the farm through the Jersey Farmers’ Markets, where I am lucky enough to meet you regularly. But this is also where my kitchen is based — right in the middle of the fields — where I produce my bakes, where I host my baking workshops, and where the flours I use in my recipes are grown and milled.

What makes this place particularly meaningful to me is the work that happens beyond simply producing flour.

Le Tacheron is a family farm with a strong educational and environmental purpose, working on a small scale to focus on quality, traditional practices and the preservation of Jersey’s agricultural heritage. They grow and use heritage crops and seeds connected to the island’s history, while also working to preserve old breeds and traditional knowledge.

Their approach to milling is equally important. Their Austrian Astrié stone mill is designed to mill the grain gently, without overheating it, helping preserve more of the grain’s natural qualities and producing a flour that is richer and more complete.

The heritage wheat we use also brings something special to my baking. These older varieties tend to be naturally lower in gluten than modern wheat and bring a beautiful depth of flavour, colour and texture, while retaining more of the natural fibre, minerals and nutrients from the grain.

This connection with the past is something I care deeply about. Using these local heritage flours and traditional techniques allow me to keep a small part of that knowledge alive through what I make today.

And I honestly cannot thank the team at Le Tacheron enough for giving me the opportunity to explore the idea of opening a local bakery here in Jersey, for believing in my project when it was still only an idea, and for helping me build a collaboration that makes so much sense within Jersey’s very particular food system.

From the field, to the mill, to my kitchen, and finally to your table.

Lucie's Boulange Le Tâcheron

I have been receiving more and more questions about where you can find Lucie’s Boulange products — and many of you have ...
25/08/2026

I have been receiving more and more questions about where you can find Lucie’s Boulange products — and many of you have also been asking if you can order directly from me. 📣

The answer is yes, and I thought it was time to explain how it works!

I love meeting you at markets and events, which is why I have chosen to take part in so many throughout the season. It has allowed me to get to know you better, understand your habits, dietary requirements and the products you enjoy most.

But if you already know what you would like, you do not have to wait for a market. You can simply pre-order directly from me.

Every week, I share upcoming events and available products with customers on my WhatsApp information list. You can access my full menu, with product descriptions, allergens and prices, and reserve exactly what you would like before it sells out.

This is particularly useful for my naturally gluten-free and dairy-free options, as there are still very few opportunities to find this kind of handmade baking in Jersey. Pre-orders also allow me to adapt my production to demand.

I also welcome private orders for family meals, weekend treats, afternoon teas, gatherings or private events. Cakes, pastries, brioches, breads and small bites can all be prepared to order.

Orders can be collected from one of my markets, or from my honesty collection box in St Brelade, close to La Moye School and Waitrose Red Houses. Friday and Saturday collections are particularly convenient after work or school pick-up.

If I have products left after an event, I also contact customers on my list and offer them at 50% off, with collection from the box the same day or the following day. A little way of making sure good food does not go to waste!

You can also find my regularly updated map of retailers, collection points, markets and events at the top of my social media pages.

I may not have a traditional shop, but I am finding ways to make my bakes accessible regularly, while keeping my production small, handmade and made with care.

luciesboulange

New baking workshop dates are now available! 🧑‍🍳I am very happy to open new dates for my small group baking workshops at...
18/08/2026

New baking workshop dates are now available! 🧑‍🍳

I am very happy to open new dates for my small group baking workshops at Le Tacheron Farm.

Choose between two of my favourite French bakes: Brioche or Kouign Amann. Each workshop is a chance to learn the basics of these two very different doughs, bake together and enjoy a relaxed morning in a small group of maximum 8 people.

The new dates are:

26 September — Brioche
24 October — Brioche
31 October — Kouign Amann
14 November — Brioche
5 December — Kouign Amann
12 December — Brioche

Each workshop lasts 3 hours and costs £60 per person, including ingredients, recipes, fresh bakes to take home, and tea/coffee and homemade treats during the session.

You can join on your own, with friends or share the experience with a loved one — including a parent and child or a special family occasion.

If you already have a Baking classes Gift voucher, please make sure to book your workshop before the end of 2026. Existing vouchers will only be valid until the end of this year, so I strongly recommend booking one of these dates soon.

Gift vouchers are also still available to purchase if you would like to offer someone a baking experience.

You can find all the dates and book directly through my WhatsApp catalogue:
https://wa.me/c/447797733008

I cannot wait to welcome you back into the kitchen and bake together! 🤎

luciesboulange Le Tâcheron

Last night, I attended an evening about women, careers, confidence, family and the decisions that sometimes change the d...
12/08/2026

Last night, I attended an evening about women, careers, confidence, family and the decisions that sometimes change the direction of our lives. And I left with a lot to think about. ✨

One thing that stayed with me was the idea of finding your own version of success.

Since starting Lucie’s Boulange, I have often wondered what success is supposed to look like when you are building a business while also being a woman, a mother, a wife and a baker.

From the outside, it can sometimes look very simple. You see the markets, collaborations, new products, photographs and people enjoying my bakes. What you do not always see are the late finishes, the physical work, the constant organisation, the decisions made alone, the moments of doubt, and the challenge of fitting a business around a family while being an expatriate.

Baking is also a demanding profession. It is physical, especially during the hot summer, and it does not always fit easily around family life. Being a woman in this environment has sometimes made me question whether I was simply “strong enough”.

I am learning that being brave does not mean feeling confident all the time. Sometimes it means continuing while you are still figuring things out, asking for help, listening to your body, changing direction, or stopping to ask whether the life you are building still feels like your own.

The women speaking last night shared honestly about guilt, confidence crises and bringing the different parts of life together.
That really resonated with me.

I do not think success has to mean constantly pushing harder, growing bigger or doing more. Perhaps sometimes it is simply building a life that feels meaningful, sustainable and peaceful, while finding a way to bring all the different parts of ourselves into it.

I am still learning what that means for me.
But there is something powerful in looking inward, rather than always asking what we should be doing next.

For now, I am still baking, still learning, still questioning and still building.

And I am becoming a little more comfortable with the idea that I do not need to have everything figured out to know that what I am creating matters.

Alt-Collective

One of the things I have always believed is that good food does not begin with the ingredients themselves. It begins muc...
04/08/2026

One of the things I have always believed is that good food does not begin with the ingredients themselves. It begins much earlier, with the care, organisation and standards that exist behind the scenes. ⭐

I am therefore very proud to share that Lucie's Boulange has recently been awarded the highest possible 5-star Eat Safe Jersey rating – Excellent, following an official food safety audit carried out by the Government of Jersey's Environmental Health Services.

The Eat Safe Jersey scheme audits every registered food business on the island against Jersey Food Law and the Food Standards Agency's Code of Practice. A 5-star rating is awarded to businesses that are fully compliant with the law while also adopting best practice and maintaining exceptionally high standards of food safety management.

The inspector also highlighted that several of my procedures went beyond what was expected. In particular, he was pleasantly surprised by the care and additional precautions I have put into managing allergens throughout my product range, especially for my naturally gluten-free bakes. These products require even greater care to ensure they remain safe for the people who choose them, and it was incredibly rewarding to see those efforts recognised.

What you do not see behind that certificate are the many months that came before opening my business.
Long before I sold my very first bake, I spent almost six months building the foundations of the bakery you know today. I immersed myself in Jersey's food legislation, learning how it differs from France, studying food safety guidance and best practice, and developing systems that would not only meet the required standards, but continue to work consistently every single day.
This recognition also reflects everything I have learned over the years through my vocational bakery qualification in France, my professional bakery experiences, food hygiene and allergens certifications, and the countless hours spent turning that knowledge into practical routines.

Another way of reassuring you that every product leaving my bakery is prepared with the same attention to detail behind the scenes as the one you can taste in every bake.

Sometimes, one person can completely change the way you look at your own work. 📷That is exactly what happened when I spe...
28/07/2026

Sometimes, one person can completely change the way you look at your own work. 📷

That is exactly what happened when I spent an afternoon with the incredibly talented food photographer Donna Crous.

I first met Donna almost four years ago when I was working as Head Baker in another bakery here in Jersey. I admired her work from the very beginning, and over the years our paths crossed again in a lovely way, when her family came to one of my baking workshops. Not long afterwards, she very kindly offered to help photograph my products.

With a few simple props, beautiful natural light and an incredible eye for detail, she carefully styled some of my signature bakes. What struck me most was how naturally she understood what I was trying to create. She did not try to change my products or make them into something they were not. Instead, she highlighted exactly what I hope people feel when they discover them: simplicity, authenticity, tradition and craftsmanship.

They say we eat with our eyes first. That afternoon, I realised I had never truly looked at my own work until someone else showed it back to me.
For the first time, I saw not only bread, pastries and cakes, but the work of my own hands. Those photographs gave me confidence in what I was creating and made me want to photograph everything I baked.

Since then, I have tried to apply the many tips Donna shared with me whenever I photograph my products for social media. I still have a lot to learn, but she completely changed the way I approach food photography.

Perhaps one day we will work together again. And maybe, for once, it will not only be my hands behind the bakes that are photographed, but the baker herself.

For now, I simply wanted to say thank you, Donna, for your kindness, your generosity and for helping me see my work through a different lens.

You can discover more of Donna's beautiful work on Instagram: Donna Crous.

I am delighted to share that I will be joining the National Trust for Jersey's 90th Birthday Summer Fête; and I could no...
21/07/2026

I am delighted to share that I will be joining the National Trust for Jersey's 90th Birthday Summer Fête; and I could not think of a more meaningful event to begin this new collaboration. 🌿

Since starting Lucie's Boulange, I have always believed that baking is about much more than making bread and pastries. It is about celebrating local ingredients, preserving traditions and helping people reconnect with where their food comes from. Those values feel very much in harmony with the work of the National Trust for Jersey, making this invitation particularly special.

This year marks the Trust's 90th anniversary, celebrating nine decades of protecting Jersey's landscapes, wildlife and historic places. To mark the occasion, they are bringing together local makers, food producers and the wider community for a day inspired by the traditional seaside fêtes of the 1930s.

I will be bringing a selection of my traditional French bakes, including seasonal pastries, cakes available by the slice, petit four bites, brioches, sourdough breads as well as naturally gluten-free and dairy-free options. As always, you are also very welcome to pre-order via WhatsApp if there is something you would like me to keep aside for you.

Alongside the market, you can enjoy live music, vintage games, beach activities, food, drinks and a wonderful selection of local artisan stalls, making it a lovely day out for the whole family.

The fête will take place inside the former Seaside Café at Grève de Lecq on Saturday 1st August, from 10am until 4pm.
Entry is free, with plenty parking on site, and I would be delighted to see many of you there to celebrate this special occasion together.

Thank you, as always, for continuing to support not only my little bakery, but also the organisations and local events that help preserve and celebrate everything that makes Jersey such a special place.

Lucie's Boulange The National Trust for Jersey

Over time, I have slowly found my rhythm between where I live, where I bake, and where I get to meet you. 📍This map brin...
14/07/2026

Over time, I have slowly found my rhythm between where I live, where I bake, and where I get to meet you. 📍

This map brings together the different places that shape Lucie's Boulange today — from my collection point in St Brelade, on the west side of the island, to the farm where I work and host my workshops in the countryside, as well as the shops where some of my products are now available.

I chose these locations very intentionally. My home in the west allows me to offer a simple and direct way for you to collect your orders, while the farm in the east is where everything happens — where I bake, experiment, and share what I do through baking workshops.

Alongside these permanent locations on the map, you can also find me regularly at the following markets:

📍 Genuine Jersey Artisan Market – St Aubin Parish Hall: 9am–3pm
• Saturday 29 August

📍 Jersey Farmers Market – Le Tacheron Farm, Trinity: 10am–2pm
• Saturday 22 August
• Saturday 5 September
• Saturday 19 September
• TBC Saturday 3 October (RJA&HS Showground)

📍 But also at those specific events:
• Saturday 10 October Black butter festival 10-4
• Saturday 7 November Peacock Farm Christmas market
• Saturday and Sunday 19-20 December Simply christmas market Royal square

Upcoming markets and new points of sales are regularly updated in this post.

If you have already had the occasion to taste my products, place an order, visit one of my market stalls, or take part in a works.hop, leaving a review on Google would truly mean a lot to me.

It helps others find my work, understand what I do, and support the growth of a small, independent business like mine.

You can leave a review here:

👉 About the Bakes (St Brelade):
https://share.google/SEJ1dDtBpamZjOjuR

👉 About the Baking Workshops (Trinity):
https://share.google/5OSpSRvfDiwLuAH91

Even a few words can make a real difference.

And if you are discovering my work through this post, feel free to get in touch — whether you would like to place an order, visit one of the markets, or explore a collaboration.

Lucie's Boulange Le Tâcheron Me & The Farmer Farm Shop The Pantry - By Kismet Cabana Genuine Jersey Jersey Farmers Markets Carre Farms

I am delighted to share another place where you can now find a selection of my bakes, as Lucie's Boulange is now availab...
14/07/2026

I am delighted to share another place where you can now find a selection of my bakes, as Lucie's Boulange is now available at Carré Farms Shop in St Ouen. 🌿

One of the things I enjoy most about growing Lucie's Boulange is finding places that genuinely share the same values. Carré Farms is a family-run Jersey Royal potato farm that has recently expanded by opening a beautiful little farm shop, bringing together fresh local produce and carefully selected products from island farmers and makers under one roof.

As I continue to grow without having a shop of my own, partnerships like this allow me to make my bakes more accessible while staying true to the way I have always wanted to work: baking everything by hand, in small batches, and carefully choosing where my products are available. It felt like a very natural collaboration.

The farm shop offers a wonderful selection of seasonal vegetables, fresh fruit, locally produced meats, seafood, homemade meals, honey, jams, flowers, gifts and many other products celebrating Jersey's local food community. It operates as a self-service honesty shop, making it easy to stop by throughout the day and support local whenever it suits you.

I am now delivering fresh bakes at the end of each week, so you will be able to find a changing selection throughout Fridays and Saturdays. The range may vary from week to week, depending on the season, my production schedule and the shop's own selection, giving you another reason to come back and discover something new.

You can find Carré Farms Shop at Fosse aux Bois, Rue de la Croute, St Ouen, JE3 2GL. The shop is open Monday to Saturday, from 10am to 7pm, and is closed on Sundays. Payment can be made by cash or card.

Thank you, as always, for supporting not only my little bakery, but also the farmers, growers and makers who work so hard to keep Jersey's local food culture thriving. Every new collaboration like this helps build a stronger and more connected local food community, and I feel very grateful to be part of it.

Lucie's Boulange Carre Farms

Address

Le Tacheron Farm, La Rue De Dielament
Trinity
JE35HX

Opening Hours

Tuesday 09:00 - 14:00
Wednesday 09:00 - 14:00
Thursday 08:00 - 18:00
Friday 08:00 - 18:00
Saturday 09:00 - 14:00

Telephone

+447797733008

Website

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