Nationally acclaimed La Farm Bakery has expanded introducing café-style seating to their current bakery and retail store.

"We're excited to give our customers what they've been asking for - a place where customers may sit comfortably and treat themselves to Lionel's handcrafted breads anytime - whether a croissant for breakfast, tartine at lunchtime, and soon our breads with wine and cheese in the evening," explained co-owner Missy Vatinet. Meanwhile, French trained Master Baker Lionel Vatinet also explained that this expansion now enables him to produce more artisanal breads and pastries, providing more selection for the Cary store, for wholesale customers such as Whole Foods Markets and soon restaurateurs, and for customers around the nation that use their express mail delivery service. Vatinet is delighted to bring a slice of his French life to North Carolina, "I've always looked forward to giving our customers even more ways to enjoy our breads, and to being a gathering place at all hours of the day, just as boulangeries are for every Frenchman."

The sight and aroma of freshly baked bread remains central to the La Farm Bakery experience. A convivial French bakery, patrons have full view of Master Baker Lionel Vatinet and his apprentices kneading, shaping and baking breads in their European hearth oven. The new seating area features a communal farmhouse table for 10, as well as covered bench seating and tables for 50 indoors and 25 outdoors on the covered patio. Reclaimed bricks, salvaged wooden beams and antique mirrors enhance the old world feel.

La Farm Bakery's expanded menu is a showcase for Vatinet's artisanal breads. Brunch features Vatinet's Croque Madame made with his signature La Farm sourdough boule, flaky Pain au Chocolat, Counter Culture Coffee and more. Tartines - a toasted and melted open-faced sandwich - are a feature at lunchtime, as well as traditional sandwiches, each made with one of Vatinet's homemade breads in mind - multi-grain, demi baguette, ciabatta, focaccia, croissant, and more. Even soups and salads are a showcase for Vatinet's breads, especially the toasted bread salad and classic onion soup gratinée served in a homemade bread bowl; meanwhile, the crusty Quiche Lorraine and Chicken Pot Pie remind diners of the exceptional bakery in which they're dining.

For dessert, select from this bread baker's repertoire of European pastries. Soon, Vatinet will introduce new desserts - Eclairs, Crème Brulée, and Mousse au Chocolat, of course.

La Farm Bakery continues to offer its fast and casual style of service. Customers order at the bakery counter with a cashier, pick up from the barista and seat themselves; servers in white bakers' hats and bistro aprons deliver to numbered tables. La Farm Bakery continues their Responsibilitée Verte (Green Commitment); only biodegradable and recyclable plates and servingware, and cups made of corn resin, are used.

La Farm Bakery now evokes a French boulangerie, pâtisserie and country café, all in one. Breakfast is served Monday through Saturday from 7am to 11am, lunch from 11am to 7pm, and Sunday brunch from 7am to 3pm (full brunch menu available beginning at 9am). In the fall La Farm Bakery will open in the evening as well, and introduce their dinner menu along with a small selection of wines.