Solo Woman Baker WAKES UP at 3AM to make 300+ BREADS Everyday｜A Day in the Life of a French Baker
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Published 2023-07-23
Located in 'Cavignac', a small village in the southwest of France, this 'boulangerie-pâtisserie' is managed by a young couple in their late 20s. Kévin is the master 'pâtissier' chef who makes pastries and cakes, while Laurine is the master bread baker. When the previous owner retired, they took over the bakery in early 2022, but Laurine is an experienced baker with more than 12 years of experience. Every day, she prepares and bakes more than 300 breads by herself!
They make a wide range of delicious 'pâtisseries', such as cakes, tarts, and pastries, which you can find in a separate video. They offer more than 10 types of French bread, all made from 'levain' (sourdough), ranging from the emblematic French 'baguettes', multigrain, corn breads to 'pains de campagne'.
In a small village where the competition is high, they quickly became one of the favorite bakeries among the locals. So much so, that they were featured in the famous TV show 'La Meilleure Boulangerie de France' on the national TV channel M6, in which they won the competition of that episode!
In this video, we will see how the breads are prepared, shaped, and baked. Laurine prepares the bread dough and proofs it for 24 hours in the cold storage to develop the maximum of flavors. The next day, from 3-4 am, she shapes the proofed dough & bakes the bread in the oven.
Have you ever try French breads in France? Let me know in the comments below!
📍goo.gl/maps/LyRiMbq115zjqMtC7?entry=yt
🗾 Graines de campagne - Boulangerie-Pâtisserie
81 Av. de Paris, 33620 Cavignac, France
Opening hours: 6:00 - 19:30 (closed on Thuesday)
I hope you enjoyed this video, please let me know in the comments below!
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All Comments (21)
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If you like this video, please check my other videos of the same bakery: => Here the same baker makes delicious puff pastries such as Croissants and 'Pain au Chocolat' : https://www.youtube.com/watch?v=QyWcsWNRQ5E => Here her husband is making incredible pastries & cakes on the 'patisserie' side of the shop : https://www.youtube.com/watch?v=YVQ2VTuCMA0
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The dedication it takes to do this is over the top. The hours, the labor , tremendous demands. Troublesome to see people pay 20$ for a bad pizza or grocery store cake, yet balk at a 8$ loaf of sourdough that takes a couple days to make. Labor of love or forget about it. Deep respect to you all.
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I worked on a two-person bakery crew when I was younger, baking breads and pastries. This baker looks very skilled to me, and it sounds like she is doing a great job of running a small-town bakery while creating these breads completely on her own. It's really easy to criticize. From someone who has done similar work at a lesser level of skill, I can only compliment what look to be really satisfying and high-quality loaves. I see even high-end bakeries using machines, and yes, even ones that shape baguettes. I love a beautifully hand-shaped baguette but we forget that for many people, baguettes are every-day foodstuffs, not works of art. If using a machine means that more of the same quality of loaves can be baked with less labor and cost, and especially with less wear and tear on the baker, as a customer I am behind that.
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Totally my kind of woman. Working hard, having pride for her profession, having a heart for quality. Chapeau!
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She is what we call an artisan boulanger. It is a hard job. Well done.
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Being a baker myself for the last 45 years, I must admit you're doing an amazing job! Keep up the great work❤
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When the Zombie apocalypse happens, I want this lady on my team. Life without bread isn't worth living. Much respect to a skilled artisan.
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The world needs 1000's more dedicated competent hard workers like her!
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OMG, she makes all those breads? French bread, food in general, is so excellent because it’s fresh daily. The work of master bakers like her, learned after years of intensive effort under a master baker, is in high regard. Merci!!
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Laurine is an Angel of the First Degree. Very talented!
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Meditative and beautiful. I love how you showed the quiet, rhythmic creation of bread. Superb work from the baker and your subtlety in production.showcased your subject so that I felt like I was watching from a perch in the boulangerie. Thank you!
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This was my job in college. 60 various loaves from scratch, all alone starting at midnight along with 7-8 dessert cakes and 2-3 types of muffins. I would still be doing it but couldn't live off of the minimum wage they offered. It was a lot of fun though.
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A very hard working baker lady!!! That's baking with passion and love!! 👍👍👍👍👍👏👏👏👏👏😘😘😘
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She is a hard-working young lady. Best of the best.A flower just for you.
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I really admire creative people like that and hard working 👍👍
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So admire your skill and dedication. World needs more like you. Beautiful delicious breads! Bravo from America!
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Her hands ! Stronger in the process and also very gentle with the product ! Admirable JOB that I name JOY !
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I was the Head Baker in an Artisan bread bakery for ten years. This woman is very good. It’s a mix between brute force and being very gentle to be a baker. It’s also a young person’s job.😎. Fermentation is an amazing process, whether with alcohol,meat or breads. Everything good comes from fermentation. The smells that emanate from an artisan bakery are what I miss the most. From the sponges to the steam coming out of the hearth oven.Factory made bread is inedible. It’s amazing the garbage people eat. 🙄
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Excellent video. I wish that there was a Closed Caption option for it as I would like to have understood what she was saying as she worked. Very interesting insight into an artisan bakery.
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She's a scoring BEAST. Also very intrigued by that seaweed bread. It must taste incredible!
