Proper sourdough bread, baked in Hakahau.
What sets us apart
We are the only bakery on the island making fresh sourdough bread. Next to a loaf raised on yeast alone, a natural starter brings real advantages.
Bread has been made with a natural starter since the dawn of time. Long before industrial yeast, it was this natural fermentation that made it rise.
A long sourdough fermentation gives the bread a deep, honest flavour, with a soft and well-aerated crumb.
Sourdough fermentation makes bread easier to digest and lets it keep for several days without drying out.
Our range
From everyday bread to sharing pizza: sourdough loaves, brioche, coconut buns, burger buns and pizzas, all made in-house. All prices in Pacific francs (XPF).
A soft white crumb, raised with our own sourdough starter and woken up by a mix of poppy, flax, millet and sesame seeds: a little crunch, a gentle nutty note and a real dose of fibre and good fats. Its long shape yields plenty of handsome slices for the whole table.
A plump little loaf to keep for yourself: split it open and fill it for a crisp, generous sandwich. Just right for one or two, from breakfast to a quick bite.
The loaf with character: wheat and rye together give it a frank, rustic taste and a dense crumb lifted by the sourdough. Rye is known for being rich in fibre and low on the glycaemic index, for steadier energy. A big loaf for slicing that keeps for several days.
All the rustic character of wheat and rye sourdough, in a small loaf for the day. Cut for good toasting slices, it works wonders with local smoked fish, or simply a little butter. Just right for one or two.
Our most nourishing bread, and the least salty of the range. Wholemeal flour keeps the whole grain: more fibre, more minerals and a satisfying quality that stays with you. The pleasure of an everyday loaf with a genuine health benefit, carried by our own sourdough starter.
A soft white loaf, scored and generously filled with butter, garlic and herbs. It comes out of the oven melting and fragrant, with a deep golden crust. The star of any aperitif, made to share and to tear by hand.
A golden and incredibly soft brioche, generously buttered for a melting centre that makes it irresistible. A little treat for yourself, at breakfast or in the afternoon.
A generous crown, to break into portions over a coffee. Enough to delight the whole family, or friends dropping by.
A small coconut bun, tender and sweet, fragrant with coconut and soft all the way through. Enjoy it just as it is, or with a local fruit jam.
A thick sharing pizza, Roman style: crisp underneath, genuinely soft in the middle. Homemade tomato sauce and ham in the standard version. Do get in touch for special orders too.
A soft brioche bun with a supple crumb and a light crust, scattered with a mix of seeds. It goes perfectly with a piece of fresh tuna, a beef patty or some breaded chicken: over to you to build gourmet burgers at home.
Our story
After many years spent in Bora Bora, I chose to settle in Ua Pou, in the remote valley of Hakamaii, where bread was not always to be had. Baking some felt like the obvious thing to do.
A keen cook, I set out to build a range of quality breads, drawing on traditional methods and good flour. Many of our customers first met us on Saturday mornings in Hakahau, when we came to sell our bread in the village centre. I then had the chance to teach cooking and catering for two years at the CETAD school in Ua Pou, an experience that sharpened my technique further.
Today it is time for a change. Our recipes are evolving to put natural sourdough front and centre, and we are taking the opportunity to give the bakery a new name: Le Fournil de Naiki, Te Hae o te Haraoa.
Finding us
For the past two years the bakery has been in Hakahau, right next to the old Aline store, near Anau'u. This is where you come to collect your bread. It is a question we are often asked, so here is how to find us.
Order
To order, leave us your name and phone number, choose your pick-up day, then the breads you fancy. We bake in batches, so what is available depends on the day you choose. Pick-up is at the bakery in Hakahau only: we do not deliver.
Contact
A question about the range, an order to place, or simply a word to leave us? Le Fournil de Naiki is here for you, in Hakahau.
The bakery
Bread is collected at the bakery, in Hakahau. Place your order on the dedicated page, then come and pick up your fresh bread on the agreed day.
Place an orderInformation
The website lefournildenaiki.com is published by Le Fournil de Naiki, an artisan bakery based in Ua Pou, French Polynesia. This notice is a translation: the French version is the legally binding one.
Sébastien Robin, sole trader. Trading name: Le Fournil de Naiki. Activity: artisan bakery. Address: Hakahau, 98745 Ua Pou, Marquesas Islands, French Polynesia. Phone: +689 87 73 29 52. Email: commande@lefournildenaiki.com. Tahiti number: E35426.
The site is published under the responsibility of Sébastien Robin.
o2switch, SAS with share capital of €100,000, Clermont-Ferrand trade register 510 909 807 00024. Address: Chemin des Pardiaux, 63000 Clermont-Ferrand, France. Phone: +33 4 44 44 60 40. Website: www.o2switch.fr.
Everything on this site, in particular the texts, photographs and logo, is the exclusive property of the publisher. Any reproduction without prior written permission is prohibited.
The order form asks for the customer's name and phone number, used solely to process the order and never passed on to third parties. Customers may ask to see, correct or delete their data by writing to commande@lefournildenaiki.com.
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