La Boulangerie Savoyarde
The owner of 'Tartine Bakery', Chad Robertson worked in this bakery before he started his own bakery. They have made bread with organic wheat and ingredients in a stone oven since 1976.
The bakery uses about 1,000 tons of wheat in one year and wholesale to organic supermarkets and restaurants, mainly in Eastern France.
In France, the additional 0.25% yeast is allowed to even bread called natural leaven bread (pain au levain), and there is no obligation to label it. However, this bakery does not add yeast at all, so this bread is called pain au levain naturel.
Official website:
www.laboulangeriesavoyarde.fr/
Address:
La Boulangerie Savoyarde - Chef Lieu - 73 630 Ecole en Bauges
Shoot & Edit : Reiya Watanabe
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chapter
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0:00 introduction
0:30 bread making
2:46 underground repository of flour
3:40 bread making
4:35 cultivating leaven
5:25 baking
12:20 a miller coming
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25 июн 2024