Visiting a French Bakery... Behind the Night Scene

While we were tied up at the Marina of Basse-Ham we were invited to a party for the local boat owners.  There we met the lovely baker Fernand who couldn't stay to socialize any longer because he was heading to work.  But, would we like to visit his bakery one night.  There was no way we would turn down a unique invitation such as the one he had extended.  Unfortunately, his working hours were 10:00 pm to 6:00 am.  While he said that we should stay the whole time, not being accustomed to those hours, we arrived at 11:00 pm and stayed for only a few hours.  It was impressive watching the speed and efficiency with which he and his co-workers produced so many delicious baked items.  The next morning he showed up at our boat bearing freshly baked goods.  He even brought me a loaf of gluten free bread (delicious) and 5 kg of gluten free flour.  Fernand never stopped moving the whole time we were there.  He estimates he walks 6 miles an evening.

Fernand with a cart of large loaves of bread.

He made custard filled delicacies 

The custard was quickly piped into the circles

Meat filled pies are a specialty of the area.  Each pie filling is carefully weighted.

Fernand has a specific customer who orders these meat pies.  Tom, Estelle and I watched with great interest.

The X in the center allows the egg whites to flow over the filling after the top crust is in place.

The speed with which one man produces all these pies is impressive

Finished product 

One of four large dough kneading machines.  At one point they were all going at once.  There was flour flying everywhere.  The men performed their work like a perfect ballet

This oven can bake 800 baguettes at a time

A few of the rolls ready for delivery

These rolls are filled with lardons (bacon) and topped with cheese before being baked.

The whole evening this man loaded unbaked products (rolls, baguettes, loaves of bread) onto this conveyer belt, added a slit to the top of each item, and slid them into the oven.  Once baked they were removed to cooling racks before being placed in baskets ready for delivery.

This kneaded dough is placed into a machine where it is cut into rolls

The bakery was immense with rooms upon rooms.  There were freezers, chillers, and storage rooms