Today, we are going on to discover a fantastic bakery in the south of France, managed by a young couple, Kévin & Laurine. Laurine is a very hard-working woman baker who works non-stop all day and bakes by herself more than 300 breads per day!

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!

📍https://goo.gl/maps/LyRiMbq115zjqMtC7
🗾 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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About WanderFood:

This channel is all about Traveling for Food with a strong focus on Japan & Japanese food. I am exploring the world through immersive experiences and eating as much street food and local food as possible.
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Being based just outside of Tokyo, Japan allows me to discover local Japanese cuisine and enjoy deep food discoveries around town.
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