I never tire of seeing artisan bakers at work; or of tasting their wonderful wares.
Last Saturday, at our tiny nearby market, I bought our usual bread and wine. We have a new man at one of the two village bakeries, and he's producing some excellent bread, including a Baguette Tradition which is stunningly good. I bought two (below).
It looks, and tastes like the very best Sourdough, but he assures me it's a Yeast bread. Wonderful with good Paté or Rillettes.
This discovery has come at a poignant time, as I've been shocked to hear that our regular, but more distant baker in Frayssinet-le Gelat, is selling-up; and goodness knows if the new owner will know how to bake decent bread. I hope they leave him their recipe book!
I know that the Frayssinet oven has proved difficult to master. Over the past 46 years, several bakers have done nothing but burn loaves and eventually given-up, which is why we were so happy with the current man.
So, goodbye to the lovely tanned Sandrine, and her baker husband with a Greek name; at least I now have an alternative; and much nearer to home too.