Ancient sourdough cultures meet modern gastronomy in Puratos Louvre venture
A centuries-old microbial culture has found its way from preservation archives to one of the world’s most prestigious cultural venues, as Puratos introduces its heritage Vitus sourdough starter to the newly opened Boulangerie du Louvre. This landmark collaboration demonstrates how preserved fermentation cultures can bridge traditional artisan practices with contemporary commercial applications in unexpected settings.
Bakers Arnaud Chevalier and Karl Fournil at Boulangerie du Louvre © Philippe Vaurès Santamaria
The Vitus starter, originating from the Puratos Sourdough Library’s collection of over 150 preserved cultures, will serve as the foundational fermentation agent for artisan bread production beneath I.M. Pei’s glass pyramid. This deployment marks a significant departure from the library’s traditional preservation-focused mission, demonstrating practical applications for heritage fermentation cultures.
Microbial revival and characterisation
The Vitus culture underwent revival at the Sourdough Library in 2017 following deposit by German journalist Martina Goernemann. Under the supervision of Sourdough Librarian Karl De Smedt, the dormant culture was successfully reactivated and subsequently characterised for its fermentation properties.
“Vitus is a story of revival and resilience—from dormant culture to thriving success,” said De Smedt. “It travelled from our fermentation archive to the pages of a book, was immortalised in art, and now begins a new chapter at the Louvre.”
The starter exhibits distinctive aromatic characteristics including grape and honey notes alongside controlled acidity levels, making it particularly suitable for complex flavour development in artisan bread applications. These organoleptic properties result from the specific microbial consortium present within the culture.
Commercial application parameters
Operating under Musiam Paris management, the Boulangerie du Louvre represents a novel venue for artisan fermentation practices. The facility, developed in collaboration with bakers Pascal Rigo and Arnaud Chevalier, will utilise Vitus as the primary culture for Pain du Louvre production and specialty bread lines.
The starter’s deployment extends beyond the bakery to include applications at the adjacent Café Pyramide, creating a comprehensive fermentation-based food service operation. This arrangement demonstrates the scalability of heritage cultures for commercial bread production whilst maintaining artisanal quality standards.
Sourdough library operations
The Puratos Sourdough Library, established in 2013 in St. Vith, Belgium, operates as the world’s sole facility dedicated to sourdough culture preservation. The collection encompasses specimens from more than 25 countries, with each culture maintained under controlled conditions for research and documentation purposes.
De Smedt, recognised as the world’s first Sourdough Librarian, oversees the facility’s operations under the Puratos Sourdough Institute. The institute conducts global fermentation research whilst providing educational resources for artisan bread production.
Industry implications
This collaboration represents emerging trends in cultural venue dining, where premium fermentation experiences align with visitor expectations for artisanal food offerings. The successful integration of heritage cultures into commercial operations may establish precedents for similar applications within the museum and cultural sectors.
The deployment also demonstrates the viability of preserved microbial cultures for commercial bread production, potentially expanding markets for heritage fermentation applications beyond traditional artisan bakeries.
Puratos, founded in 1919 and headquartered in Belgium, supplies bakery, patisserie, and chocolate ingredients to over 100 countries worldwide.
