Next door to our office in Langeais there’s a traditional French bakery - a boulangerie - owned by two couples, Xavier and Karine, and Fred and Marie. Xavier and Fred are brothers from Paris.

Trip planner Clelia with Fred and Xavier
Trip planner Clélia with Fred and Xavier
©

France Just For You

They all lived in Quebec for a few years, and they bought the bakery here in the Loire Valley together six years ago.

What is a boulangerie?

It’s important to know that, to be considered a real bakery - a boulangerie - the bread has to be made on site by a qualified baker.

Fred has been a professional baker for 18 years and he’s currently teaching his brother Xavier his skills while he makes other plans for the future. Karine serves customers at the front of the bakery.

Last week, our trip planner Clélia chatted to them to find out more about their daily routine and the process involved in making the traditional French baguette, which UNESCO added to its 'intangible cultural heritage' list in 2022.

Xavier adding the flour, water, salt and yeast to make the baguette
Xavier adding the flour, water, salt and yeast to make the baguette
©

France Just For You

What makes a traditional baguette different?

It’s important to note that there’s a difference between a “white baguette”, which you can find pretty much everywhere (even in big stores), and a “traditional French baguette”, which only a real baker can make according to strict specifications: it must have no additives, it must not have been frozen, and it may only be made with a certain kind of wheat.

Xavier the bake, shaping the baguettes
Xavier shaping the baguettes
©

France Just For You

A day in the life of a French baker

Fred usually starts his day at 2-3am so that everything is ready for the first customers when they open at 6.30am. He finishes in the bakery at around 1.30pm and starts preparing for the following day.

Making the dough for the baguette: the kneading process & resting time

Fred makes the dough from a mix of flour, homemade yeast (made with organic grape juice), water and salt and puts it in the fridge for 24 to 48 hours at 3°C/37.4°F, depending on the flavor he wants the bread to have. The longer it stays in the fridge, the better the taste and the conservation of the bread. The dough rises during this time.

The dough fridge and Fred the baker
Fred by the dough fridge
©

France Just For You

The shaping, fermentation & baking process

Then he shapes the bread and puts it in a fermentation room, where the temperature of the dough slowly rises from 3°C to 20°C (37.4 to 68°F).

By morning, the bread is ready to be cooked in the oven for 20-25 minutes at 240-250°C/464-482°F.

Then the baguette is ready to eat! Yum!

There’s nothing better than eating a chunk of baguette - a quignon - while it is still warm!

Baguettes in a bakery
Fresh traditional French baguettes
©

France Just For You

France Just For You

Experts in self-drive tours in France

Travelers Reviews

5.0
Annette & Kids
I was very nervous to visit a country that I have never learned the language spoken so that is the reason I wanted someone to help me plan this trip with my children. Emilie was wonderful. The B&Bs that she booked were some of the very best places I have ever stayed and I have traveled quite a bit. The cell phone that we were given was priceless …
Dan
An experience OF France, not just a trip TO France. For over 30 years my wife has dreamed of visiting the Loire region of France. Emilie and Laura not only made this a reality, they made it truly a dream trip. The multi-hundred page guidebook not only guided our daily itinerary, it prepared us for what we needed to know for a successful self-guided …
Kathy
My wife and I were planning a special trip to Provence and although we didn't want a canned tour, we did want support to ensure we didn't miss out on experiences we simply weren't aware of. In our search we got lucky and found Emilie. She interviewed us in advance so she could customize the trip to our desires and interests and ultimately created …
Dianne & Bob
Emilie & Guillaume did an amazing job organizing and helping us on our trip to France this month. I cannot speak highly enough! Everything was planned to perfection and things went smoothly. We did a few days in Paris, Normandy and Provence, and in each one what they planned was spectacular. We especially enjoyed the wine tasting and picnic in …
Judy
This was one of the best trips we have taken to Europe. We have often done our own planning. It was so nice to have Laura help. We were very delighted with accommodations and friendliness of all our hosts and tour guides. As Americans that don't speak much French, we would never have been able to arrange a trip like this ourselves - and we've done …
Cynthia
We enjoy drive yourself travel and located Emilie's France Just For You online. How fortunate we were. In September and early October we traveled 17 days in Loire, Bordeaux, Dordogne, Carcassonne and Provence. All the accommodations were in historic B&Bs. Our hosts were invariably gracious and helpful. At every stop Emilie included a home cooked …