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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

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Lucie's Boulange

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Lucie's Boulange

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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 fulfilled. 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!

13/10/2026

I am very happy to share that Lucie’s Boulange is featured in the 2026–2027 edition of Jersey Weddings magazine! 🤎

As a member of Vibrant Jersey, I have the opportunity to introduce my little bakery to couples planning their wedding, as well as to people organising special celebrations and private events across the island.

Whether you are planning a wedding, a family gathering, a birthday or a special occasion, I can prepare a selection of handmade French-inspired bakes to suit your event.

From breakfast pastries and artisan sourdough breads to sliced cakes for dessert, afternoon tea treats and little bags of mignardises for your guests, I love creating food that brings people together. I can also offer baking workshops for parties, as well as gluten-free and dairy-free options.

Everything is prepared in small batches, with care and attention to ingredients, using local products whenever possible.

I know that food is an important part of bringing people together, whether it is a relaxed breakfast the morning after a wedding, a table of sweet treats to share, or a little gift for guests to take home.

If you are planning a celebration and would like something handmade, personal and a little different, I would love to hear about your ideas and discuss what we could create together.

You can find my advert in Jersey Weddings magazine by Vibrant Jersey, page 58, or contact me directly to talk about your event.

📩 [email protected]
📱 WhatsApp: +44 7797 733008

Lucie's Boulange Vibrant Jersey afternoontea

06/10/2026

Some suppliers are so much a part of everyday life in Jersey that we almost forget how important their work is. Jersey Dairy is definitely one of them! 🐄

After seeing their stand once again at the Autumn Fair, and with my son asking for their ice cream almost every day at the moment, I thought it was a good time to talk about the place they hold in my own little bakery.

Most of you probably know Jersey Dairy for their famous ice cream, enjoyed all over the island throughout the year. But for me, it is their milk and butter that play an important role behind the scenes.

I use their whole milk for its richness in comforting bakes such as brioche or to make the French crème pâtissière that fills some of my pastries. Their butter, both salted and unsalted, is also essential to my baking: from all of my pastries such as the generous salted caramel butter kouign amann to most of my cakes; whenever I am not making a dairy-free recipe.

In fact, as far as I know, Lucie’s Boulange is the only bakery in Jersey using exclusively local dairy products to make its laminated pastry dough, working Jersey butter directly into the layers by hand. It is a detail that matters to me: choosing local ingredients is one thing, but knowing how to work with them to create something special is another.

Jersey Dairy is a farmer-owned cooperative, bringing together local dairy farmers and transforming milk from Jersey cows into the products we know so well. Supporting them means supporting not only a familiar local brand, but also the farmers, skills and agricultural heritage that are part of our island's identity.

For me, responsible sourcing starts with looking at the ingredients I use every day, understanding where they come from and choosing local whenever I can.

So next time you enjoy one of my brioches, a pain aux raisins or a slice of cake, there is a good chance that Jersey Dairy has played a part in making it what it is.

Lucie's Boulange Jersey Dairy Genuine Jersey

29/09/2026

Next weekend, I will be joining one of Jersey’s most traditional autumn celebrations: the Black Butter Festival at The Elms. 🍎

From Thursday 8 to Saturday 10 October, the National Trust for Jersey brings this beautiful island tradition to life, with the community coming together to peel and prepare large quantities of apples, which are slowly cooked over a wood fire with sugar, lemon and spices to make the famous Jersey Black Butter, or Lé Nièr Beurre.

I will be there on Saturday 10 October for the Market Day, from 10am to 4pm, with a selection of autumnal bakes celebrating the star ingredient of the festival: the apple.

I will have several cakes, brioches and pastries, including gluten-free and dairy-free options, as well as some special seasonal treats.

But most importantly, I could not take part in the Black Butter Festival without creating something especially for the occasion: my signature Kouign Amann, filled with Jersey Black Butter.

The result is a beautiful meeting between Brittany and Jersey — layers of buttery, caramelised French pastry combined with the rich apple, lemon and autumn spices of Black Butter made locally.

And because this is such a special traditional celebration, I will also have some very cute gift selection boxes available, made especially for the occasion.

There will be plenty happening throughout the day at The Elms: live music, Black Butter being jarred, c***r and sausages, wood-fired pizza, homemade cakes, apple crafts and pumpkin carving for children.
Entry and parking are both free.

I would love to see you there and share this little meeting between Jersey tradition and French baking with you.

Lucie's Boulange The National Trust for Jersey

22/09/2026

The seasons are changing, and with them, the rhythm of Lucie’s Boulange is changing too. 🍂

After a very busy summer spent baking, preparing and meeting you outdoors at markets and events, I am now moving into a quieter winter rhythm.

During the colder months, I will be focusing more on my baking workshops, held inside the warm and welcoming barn at Le Tâcheron Farm. It is a different way of sharing my work with you: less about selling finished products, and more about teaching, exchanging, learning and baking together.

I have been very touched by the interest in the workshops, with almost all of the upcoming dates already fully booked.

If you still have a Lucie’s Boulange gift voucher to use, I recommend booking before the end of the year. I currently have one date available, but I may open additional workshops if there is enough interest, especially for groups.

You can find all the autumn and Christmas events where you will find my bakes at the top of my social media pages, just underneath my map of points of sale.

And although there will be fewer markets, direct orders are still possible. Every weekend, you can pre-order your favourite breads, pastries, cakes or other bakes and collect them from my collection box in St Brelade.

This seasonal rhythm is also representative of what I have wanted Lucie’s Boulange to become: a project with different ways of connecting with people.

Looking back, I realise how many parts of my previous professional life have found their place here. My experience in museums and heritage taught me about education and sharing culture. Guiding taught me how to communicate and share knowledge. Working with farms and an agricultural cooperative strengthened my connection with the land, local food and responsible sourcing. Working in a local organic shop taught me about direct contact with customers and local retail.
And, of course, my training and experience as a baker gave me the craft at the heart of it all.

Today, these experiences come together in one small project: baking, teaching, sharing, connecting with the land and people; bringing together many things I have learned and cared about throughout the year.
luciesboulange

15/09/2026

Last weekend, I had the chance to attend Regen Gathering here in Jersey, and being there made me reflect on how closely this event connects with the way I have chosen to build Lucie’s Boulange. 🌾

The festival brought together farmers, growers, food producers, researchers and people working towards a more resilient and sustainable food system. And for me, it felt particularly meaningful that it took place at Le Tâcheron Farm — the very place where my own baking journey is rooted.

I am using the grain grown and milled on that farm before coming into my kitchen, where I transform it into bakes that eventually reach your table.
This means that, whenever possible, I can keep the journey from grain to customer remarkably short — with fewer intermediaries, less unnecessary transport and more connection between the people who grow, mill, bake and eat our food.

It is also why working with heritage grains matters to me. At Le Tâcheron, older varieties and traditional agricultural knowledge are being preserved, while the farm focuses on quality, biodiversity, education and a respectful relationship with the land.

For me, this is about more than simply having a local ingredient to put on a label.
It is about understanding what we grow, why we grow it, how we transform it and who benefits from it.

It is about building a food business around more than profitability alone — creating connections, keeping knowledge alive and making the most of what can be produced here in Jersey.

And this is one of the reasons I am so grateful to the family at Le Tâcheron for giving me the opportunity to work directly with a farm, using its grain and flour, while also creating a welcoming space where I can share this knowledge with you through my baking workshops.

After spending two days listening, learning and meeting so many people thinking about the future of food and farming, I came home feeling even more certain that this connection between land, farmer, miller, baker and customer is something worth protecting.

We do not have to rebuild everything from scratch, we simply need to look at what was already here — and find ways to carry it forward.

Le Tâcheron Regen Gathering Jersey

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

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

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

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

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

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

facebook.com

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