Presentation
Spend a day in the heart of the farm and learn to make delicious naturally leavened breads with Denis, Honorine and Charlotte, farmer-bakers.
Upon your arrival at 8:30 am, you will be warmly welcomed by Honorine, Charlotte, and Denis with herbal teas from their garden, creating a convivial atmosphere. These passionate experts will take the opportunity to introduce you to their farm and their traditional approach to baking, with two batches baked using old-fashioned methods each week. After lighting the wood-fired oven and kneading 3 kg of dough each, you will discover everything about farm-made sourdough starter, from its preparation to its preservation, as well as the secrets to mastering the bread recipe. While the dough rises, explore the history of heritage seeds and examine wheat grains and ears. You will then follow the master bakers on a guided tour through the fields and the forest garden. Lunchtime will be the perfect opportunity to top your pizzas with tomato sauce, oregano, and any other toppings you have brought. Feel free to bring a salad or a drink to complement your meal. If you wish, you can also bring your apron. After your pizzas are baked, enjoy a convivial meal outdoors or indoors, depending on the weather. The afternoon will be dedicated to shaping and baking your loaves of bread. Your journey will continue with a visit to the mill, where you'll discover the quality of the flour and learn about gluten. You'll also discover how wheat is harvested and stored. At the time of unmolding around 4:30 pm, you'll compare the loaves and discover what makes each one unique. Finally, there will be time for a debriefing and any last-minute questions. At the end of the day, you'll leave not only with your three freshly baked loaves, but also with some sourdough starter and valuable knowledge of the art of traditional breadmaking. Get ready to celebrate the land and its traditions!
The day ended around 16:30 pm.