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All of our breads are made the old-fashioned way, with leaven and biological flour ground from millstones. Once the dough has been slowly kneaded, the loaves are shaped by hand, placed on layers of linen, and put in the parisien (special shelves) where they rise from 1 ½ to 2 hours.
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During this time, the oven is heated with beech or oak wood. These noble woods transfer all their odors to the bread by means of the fats contained in the wheat germ. |
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Finally, the loaves are brought near the oven to be baked. Fleurage (meal made from crushed olive pits) is thrown onto the oven peel, so that the bread does not stick to the bottom. The bread is slit and placed in the oven with the use of a wooden oven peel. After baking, the loaves are placed on ancient forged iron grills for even cooling.
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The
Shop
The VIEUX FOUR was created in a XVIth century home, designed with wooden beams, tuff, and hard stones a very long time ago.
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When you enter the store, you will discover or rediscover bakeries from years ago. The loaves are presented inside ancient dough mixers, on iron forged or copper grills which date from the beginning of the century.
You can admire a millstone, a hand mill for buckwheat, a plansifter which was used for flour...
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The mantelpiece of the chimney, sculpted by a skilled craftsman, illustrates the different stages of the baking cycle, from wheat growing to bread making.
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Other objects complete the decor: harvest bouquets, prints, ancient pictures, molds for Eucharist hosts, and diverse objects from the XVIIIth century.... |
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