Glossary
Levain (leaven):	In our fabrication, traditional yeast is replaced by a leaven obtained from grapes. It is regenerated once a month, and fed every 2 hours. This leaven gives our breads all their savor and conservation qualities.
Farine de meule (milled flour)	Today, most types of flour are crushed by metal cylinders which eject the wheat germ. In the past, flour was crushed by millstones, and the wheat germ remained as an integral part of the flour.
Germe de blé (wheat germ):	Most vitamins, trace elements, and, in spelt, magnesium are found in the wheat germ.
Fleurage (meal):	These are crushed olive pits, transformed into thousands of microscopic marbles. This meal will be thrown on the oven peel, so that the bread can " roll " when placed in the oven. Another advantage is that is does not burn, and consequently does not give the bread a scorched flavor.
Parisien:	Specially designed wood shelves in which the bread rises before being put in the oven.
Pétrin (dough mixer):	The only mechanical tool in the bakehouse. It dates back to 1930, and kneads the dough by reproducing the baker’s arm movements when kneading by hand.