Bonne Sante...

 For your well-being We are commited to using only natural ingredients. Our Artisanal products, Bread & Pastries are made fresh daily by authentic French Bakers and Culinary staff. 

We DO NOT use  preservatives, additives or other artificial ingredients. 

We belive in the "French Paradox" and Good Health.

Watch the special on CBS/ 60 Minutes Show that features the French Paradox:

http://www.cbsnews.com/video/watch/?id=4750380n?source=search_video

 Our Business

The boulangeries and the bakeries, of Paris are filled with the most  extraordinary creations, wonderful scents, and "Saveurs". At the "French Bread Oven" we recreate that experience, so whether you are dreaming of a past trip  or have never been there...

 We bring France to you!

Bon Appetit...

Who We Are

 Andre Gratesol Was Born in Lyon, France . As a Master Baker and Pastry Chef he owned "Andre's French Bakery" on McGregor Blvd. in Ft.myers, Fl  for over seventeen years. After being a  Baker/Pastry Chef/ Consultant in South West Florida, he decided  to use his forte and reputation for excellence to join forces  with Eric A Truglas as the Executive Pastry Chef / Baker/ Partner to take over and develop the French Bread Oven in Naples, and other areas of South West Florida.

Eric A Truglas  is a native of Paris, he is a graduate of the Culinary State School, and Hotel and Restaurant Management University in France.

An Epicurean World Master Chef, Eric is a seasoned professional with over 20 years of experience within the hospitality industry and the food & beverage field.  Eric served as Executive Chef and Food & Beverage director for Hotels & Resorts in California, Boston, the Virgin Islands, England and Florida, working for “Le Meridien”, “ Sonesta Hotels & Resorts”, “Starwood Hotels & Resorts” and the “Sofitel  / Accor Group”, and recently for the Bonita Bay Group.

Eric is a member of various professional associations including  the “Chaîne des Rôtisseurs,” as a Vice Conseiller Culinaire, an international food and wine society that unites professional and amateur gastronomes in promoting the culinary arts, wine and hospitality through example, education and camaraderie. Eric authored and published two cookbooks: “Cuisine du Soleil, Floridian Cooking with a French Flair”  and he also co-wrote “20/20 Vision Cuisine” in collaboration with an eye surgeon.

 In early 2009, Eric decided to join culinary forces with Andre, his friends for the past 20 years to take the French Bread Oven to the next level and develop the concept.

"French Bread Oven".....Since 1999.

"Because every neighborhood need a Bakery..." and friendship and camaraderie is what make business successful !