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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- čas přidán 22. 07. 2023
- 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!
📍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.
The goal is to let the experience speaks for itself through an ultra HD 4K video. I want to take you behind the scenes of how some of the most delicious food in the world is made. From long-established beloved restaurants, to street food markets, to perfectly crafted desserts shops to family-owned hole-in-the-wall joints.
Being based just outside of Tokyo, Japan allows me to discover local Japanese cuisine and enjoy deep food discoveries around town.
By sharing the best food in Japan & around the world, I hope you can travel virtually with me and feel enjoyment by discovering new cultures & culinary treats.
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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' : czcams.com/video/QyWcsWNRQ5E/video.html
=> Here her husband is making incredible pastries & cakes on the 'patisserie' side of the shop : czcams.com/video/YVQ2VTuCMA0/video.html
Totally my kind of woman. Working hard, having pride for her profession, having a heart for quality. Chapeau!
❤
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.
She is what we call an artisan boulanger. It is a hard job. Well done.
Thanks for her.
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.
I agree with you. Moreover that give her the opportunity to experiment on new bread types as they are regularly trying new breads and in the end, the customer's feedback is the most important. Only bakers and afficionados geek on shaping techniques 🤣
Honestly, it’s the rustic imperfect loaves that taste the best to me, which actually makes them perfect😊❤
At about 4:10 she added sourdough starter AND baker's yeast. Why both? I guess you can let yeast ferment overnight. I've done it with pizza doughs, but it seems kind of unnecessary if you are going to ferment overnight and if you're not going to ferment overnight, I wouldn't think the starter would be of much value.
I don't really know the reason she uses both@@petedavis7970
mi😮😮😊b😮yn😢😅6 18:49 18:49 😅😅
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.
Totally, if people could see the behind the scenes of some bakeries, patisseries or restaurants, everyone will have much more respect for the hard work and the people involved.
@@wanderfood The saying “ if you can’t stand the heat , get out of the kitchen “, unfortunately many people now take the easy way out. “ Cooked” a documentary by Michael Pollan is spot on , if you haven’t seen it yet. Should be taught in schools. Wish you best of luck.
I've watched that documentary on Netflix, I loved it!@@clsieczka
It's actually far easier to make a decent loaf of sourdough than I think most people think. I've been cooking for 45+ years and I avoided baking most of my life, in part because I'm not a fan of sweets, but mainly, I just hated dealing with dough. I started making breads with a bread machine, but after the 3rd bread machine's motor died, I was done with bread machines.
I eat a lot of sandwiches and so I don't want boules, I want loaves. My method creates very little mess and requires very little actual effort. It goes something like this:
Add the sourdough starter to some water in a bowl and break up the starter. Add your flour and then the rest of the water (I don't measure anything because I kind of know by feel how everything needs to be and a little variation in hydration doesn't seem to impact the final product enough that I care) and salt. I sometimes add a little ascorbic acid (vitamin C) as a dough conditioner.
I mix everything in the bowl with a dough scraper until it's all wet, then wet my hands and just make sure all the dough is hydrated. Then cover and let it autolyse for 45-60 mins. This is unusual in that you don't normally autolyse with salt and starter, but guess what: Doesn't seem to make any difference in final product, that I can tell. After that, 3-4 sets of stretch and folds with wet hands every 15-20 mins. All of this is not very messy because wet hands and wet dough don't really stick together.
I then wipe down my granite counter with a wet cloth, pull out my dough and roll it up into a fat, tight roll and throw into an oiled and floured bread pan with a lid. Wet dough, wet counter, doesn't stick. Wipe clean. I let it sit to proof until it's almost doubled in volume and then it's in the fridge until morning. Then in the morning, it goes into an oven preheated to 550F, and I turn the temp down to 420F. Bake covered for 15 mins and 35 mins with the lid off.
Because of the heat I get a pretty thick, chewy crust, which is what I like. You can use a lower heat and add some fat to the dough to get a softer crust, if you want.
The bowl is the only thing that's a pain to clean. I fill it with warm water, let it sit for 10 minutes, then cleaning is easy.
I'm very lazy, so I came up with a method for lazy people.
Wow thank you for detailed process. I've checked many sourdough recipes and that seems to be the most used process. Personally, I don't bake sourdough yet (but soon) but I often bake a regular campagne bread boule that follows a similar process but with a "polish" and without the overnight fermentation. Then bake in a dutch oven for the crust. It seems like you became a passionate baker after avoiding it for 45+ years ;-) @@petedavis7970
Being a baker myself for the last 45 years, I must admit you're doing an amazing job! Keep up the great work❤
Wow 45 years, which city/country did you work in?
My apologies for the late reply but baked in the Netherlands for 18 years then emigrated to New Zealand (1996) and had my own business untill 2018.
Now got a baking school in my garage! I just love it!
That's awesome, you have a lot of knowledge to share!@@petervanbeek752
Привіт, робота пекарки шедевр, а пахощі свіжоспеченого хліба це є найкращі у світі. Можливо ви проводити курси онлайн. Дякую. Хай щастить
This woman is a baking MACHINE
The world needs 1000's more dedicated competent hard workers like her!
Truth
they're out there.
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!!
only 12 years she's been baking supposedly
That's what she told me yes
Laurine is an Angel of the First Degree. Very talented!
Haha, what a nice compliment for her, thanks
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.
Yeah I think it's a passion first kind of job. The working hours are not very flexible...
Have you thought of making breads etc set up a stall and sell at local farmers markets. It may pay more than the minimum wage and who knows what it might lead to. Best wishes
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!
Wow thank you so much for the comment.
It's exactly how I want the viewers to feel!!
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. 🙄
Yes lot of work for a lot of taste and quality!
Not sure if there's a harder working chick around. This lady put on a show. I wonder if she also has a family, my guess would be no
She is a hard-working young lady. Best of the best.A flower just for you.
Glad you liked her work. Thanks for watching.
A very hard working baker lady!!! That's baking with passion and love!! 👍👍👍👍👍👏👏👏👏👏😘😘😘
❤️
I really admire creative people like that and hard working 👍👍
Definitely 😀
What a great video. It must be wonderful to live in a town where there are multiple bread and pastry bakeries. Only in Europe. As an amateur baker I appreciate everything she is doing. It helps to have the professional equipment.
Yeah the French bakeries are amazing indeed
that pro equipment comes at a price
I love watching you work, I’m a home baker but one loaf at a time! it’s fascinating and inspiring seeing young people skilled in a trade that will always provide a living for you and your family.
So admire your skill and dedication. World needs more like you. Beautiful delicious breads!
Bravo from America!
Cheers American friend!
Magic looking bread 😋
I love that people still make things properly. We need to keep our masters. I'd love to turn up there early and buy some fresh bread. Nyom nyom nyom
Fresh bread is king!
She's a scoring BEAST. Also very intrigued by that seaweed bread. It must taste incredible!
Yeah it's an original bread
The ears on your breads bring a tear of happiness to my eye
I love to hear that!
I love to ear that too!
haha good one@@jaybeaton9301
There is nothing better in the world than a fresh baguette warm with butter and jam in the morning. The bread in France has not been surpassed for me anywhere in the world. Just my experience. Pastry is also a art form and delicious also in my experience not surpassed anywhere. These are large industries employing I’m guessing at least 2-300,000 people and you must study to be in the professions. It is as serious as a heart attack and it shows! A serious proffessional!
I have to agree with you
Her hands ! Stronger in the process and also very gentle with the product ! Admirable JOB that I name JOY !
❤
Tremendous skill and work ethic. They deserve to do well
Totally!
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.
Thank you for the suggestion, I'll look into it.
You are a true inspiration for us new bakers, wow! Incredible, keep up the great work!
Wow, I'm so happy that this video was able to inspire you as a new baker! She is a great baker and I'm sure you can be too!
This woman puts on a CLINIC in this video. My goodness, I'll take her on my team any day. Wow is all I gotta say
I love that!
The production in this video is superb. Non the least because there is some understanding of baking processes. Magnificent baker too. Thanks.
Si glad you were sensitive to my editing.
We need you here in the US specific Florida.
I was salivating the entire time. I'm from Europe, and what I miss most is a good bakery shop. Congrats to you both. Take care of your golden hands that God provided you with. 🙏
I can imagine
Amazing😊 a hard working person. And the bread looks great! Wish you all the best from my heart.
Thanks. She is hard working indeed
Very young woman, very good worker she really knows wgat she is doing, fantastic baker, beautiful yummy breads I love this bread the best 👌 👍 😍 🥰 love from Adelaide south Australia 🇦🇺
Thank you. I love to discover where the viewers are from and how are the bakeries in your country? What type of bread is most baked in Adelaide?
Wonder if she ever takes even a 4 second break
It all looks so delicious, but I must say what makes my mouth water the most are the baguettes! 🤤💓
Yeah I love how much crust there is on baguettes!
Put some butter on the baguette for me, a meal unto itself, yummy.
Bacon and brie. Omg. I used to get that from a French baker in Edinburgh. Amazing
It is absolutely fascinating to watch this talented lady at work. There's something very satisfying about bread dough and watching it being made and handled. I would love to try every one of these breads. Best wishes from Patricia UK 🇬🇧 xx
I totally share the same feeling. That big lump of dough is very satisfying to watch. Same goes with the shaping.
A genuine labor of love......
Indeed
Wow, waking up at 3 AM to bake over 300 breads every day is a testament to incredible dedication and hard work! It's amazing to think about the skill and effort that goes into crafting each loaf. The art of French baking is truly special, with such a rich history and variety of delicious breads like baguettes, croissants, and brioche. It's inspiring to hear about the daily life of a baker who commits to such an early start to ensure fresh bread is available. The aroma of freshly baked bread must be absolutely delightful! 🥖✨🌅
Really glad the video made you feel that way!
Just wonderful.Respect for this kind of bakers.
❤😊
Shes a baking goddess!!❤
Baking queendom
Pâtes douces, levain liquide, une vraie merveille, bravo, c'est un compagnon du Devoir qui vous le dit.
Merci à vous
She is bad ass and literally goals ! ❤
Yeah hard working!
water in my mouth when i see all these delicious breads....surprised they are not wearing head nets for the hair
❤😊
you make it look so easy. and all looks amazing. All the respect
I agree, she makes it so easy!
That oven is amazing!!
In which regard?
My lady friend and I just returned from Paris.... The pastries were heaven sent. Walking around Paris with baggettes in your bag and munching all day.
Absolutely, the pastries and baguettes in Paris and all over France are truly a divine treat!
Absolutely amazing !!
Delicious 🍞
Bravissima, complimenti!😄
She is great yeah
Great video.. In my country most bakeries (and butchers, fishmongers) had to shut down for multiple reasons.. People have less time to go shopping for food, the conveniece of supermarkets (shopping all in one go..). The price difference (whilst without a doubt comes often with less quality) leaves people with little money (and priorities on what to spend money on). The cost of running a bakery.. (high energy cost and rent) and people that are willing to do hard labour (often with left with not enough money to pay the bills..). In my mums town (20.000 people) there were always 4,5 bakeries/cafes.. One is left, the others got broke during the pandemic, others couldn't even find staff to sell their goods during the day. It's all very sad.. Having said all that, I'm myself am part of the problem.. Cudos to this lady and everyone who keeps these businesses alive.. This is more than just about bread, it's about culture, history, quality. Sorry for the rumbling.. ;)
Yes this is a reality in a lot of countries and even in France. I would say most people buy breads in the bakery inside the supermarket. More convenient and cheaper.
Seeing all the delicious bread made in that bakery really made my mouth water. I could imagine how delicious it must be, the only thing missing was the scent, but unfortunately CZcams hasn't invented a technique for that. Great respect for the fine work!😋😋😋
Haha the scent who be next level. I think we might be gone once this arrive...
My grandmother used to make a hundred or so Pasties for the copper miners and cooper stampmill workers every night, so they could pick them up before their shift. She did this using a wood stove oven.
Fascinating. I would have loved to peep into her bread making 😃
I am excited. Hard work, but so beautiful and done with love. Thank you 🙏
Hard work for a delicious bread!
This is just wonderful! What really jumped out at me near the end, though, is that the man making sandwiches uses butter. Thank goodness! Here in England shops don’t seem to bother any more :-( There’s no point in a sandwich without butter ❤ It was also amazing to see how the ‘tiger’ loaf effect is achieved 👍
Glad you liked it. It was a woman making sandwiches ;-) but yeah of course butter, in France there is the classic 'jambon beurre' which is only butter and ham. I think I heard somewhere, it's like the best seller everywhere!
Podría estar viendo este vídeo eternamente, me encanta ver el gran trabajo, horas y dedicación que hay detrás de una barra de pan.
Yo aún soy un mero aprendiz, y espero algún día alcanzar el nivel y maestría de esta panadera.
Mi respeto y más profunda admiración.
Saludos desde Cádiz España.
Si quieres un consejo, haz pan en tú casa algún día y no te dediques a esta vida desagradecida de la panadería. Esta gente del video pueden cobrar mucho dinero por un pan pero ya sabemos que en España es todo diferente. La gente ni aprecia ni valora el trabajo de los panaderos/as y a las nuevas generaciones les da igual comer "baguettes" precocinadas de 1 Euro / 3 Baguettes.... Que nada tienen que ver con un pan hecho tradicional. Ahora los costes de producir un pan tradicional en España se han disparado tanto que de cada vez es más dificil encontarlo medianamente aceptable porque si cobras lo que debes no te compra ni tú familia. Un consejo de uno que sabe mucho de esto.
@@miguelbauza2863 es una pena que no se aprecie este trabajo, porque el pan es algo muy básico en nuestra dieta, yo trabajo de panadero en un barco, suena raro pero es así, y la verdad es que hacer pan para 600 personas tiene lo suyo, y pocos son los que lo agradecen.
Muchas gracias por su consejo,
@javiaicilop6415 Animo y suerte, faltan panaderos enamorados de su oficio !
@@miguelbauza2863 No lo desánimes por favor ! Es uno de los oficios más bellos y los panaderos realmente dedicados y enamorados de su oficio tienen futuro.Es díficil pero vale la pena.
Mantener una panadera es un trabajo que necesito mucho labor contra no mucho dinero.
El amor del pan is muy importante
*BEAUTIFUL BREAD!*
Thank you..
#GodBless the hardworkers!
❤️
Well I've got to try to make that grain bread looks wonderful! That's just some beautiful fermentation!
Please do and share with me how it turns out 🙂🤤
I really enjoyed your video. It felt like a documentary. Wonderful👍
Great thanks. It is the approach I'm looking for.
She is amazing 😮
Yeah she is great!
From the way she handled the dough, you know they are artisanal.
She is skilled indeed.
Wonderful to watch,your bread looks delicious
Glad you liked the video
I love making bread and it truly is an art … love watching you
Yeah somehow I feel it's therapeutic to 'play' with the dough
I was a donut shop baker for a small regional chain. I know, not the same, but it was one of the best jobs I ever had.
These Dutch Crunch rolls are amazing.
You must have eaten some much donuts!!
St. Martin in the French Caribbean, is my number one spot for vacation and I always eat French bread right out from the oven the best. I’ve been going there for the past 25 years.
I would love to taste the bread there
Wow it all looks amazing
Glad you liked it
She has her own bread basket - bless her heart
❤
🍞Amazing!
Glad you enjoyed
Great work, I bake 40 loaves a day and that's already an achievement, lots of admiring from Mexico.
Great to hear that! What types of loaves? Mexican style bread?
No Mexican style of bread is more like American wonder bread too sweet an spongy even after 3 weeks. Real Mexican bread I can't find. So I make 7 grain , raisin and Swedish rye European style .. Thanks for sharing and good luck with your business.
That is some delicious looking breads! Would love to try every one of them
Totally! Which one would you like first?
@@wanderfood I think I'll start with the Baguettes 🥖 😉
Good baguettes are hard to beat but it depends on your own preference@@abbyd323
The best bread in the entire world must be made by a very seasonal, Authentic French Baker like this woman in this video. SHe is absolutely 6 stars, Baker. And she is awesome and when you eat some of her bread or her baggets. You are in a different world because you really live. Any other bread, just not audible? God bless The french bakers.
Very kind words 💓
Laurine Bravo🎉🤗🎶⭐️⭐️⭐️⭐️⭐️
You are amazing‼️🎉
You teach us patience ‼️👍🎶
Hard working Laurine we simply admire people like you‼️🎉 thank you and Bravo‼️🎉
Thanks for the kind words to her.
Don't underestimate the power of women, 🎉🎉🙏.
😍
It is beautiful to watch the whole video
Thank you, I'm so happy you love it
My favorite food. Let us bake and break bread. Thank you bakers.😊❤
🥪 time!
Love your work Laurine xoxo
Thanks for her!
...truly, some of the best looking bread I have ever seen!
Yeah 👍 great looking breads
Makes me want to go there right now!
Please visit if/once you are in France!
a real time artisan baker. Respect.
Glad you appreciated her work
Miam ❤ effectivement, plusieurs pains ont l'air très bons, soit par l'ajout de graines, soit par l'ajout de fruits etc❤. J'adore le pain!!! 😋❤. Geneviève du Québec xxxx
Oui c'est ça qui est intéressant, il y en a pour tous les goûts!
This was amazing! ❤👀👀😋❤️
So glad you enjoyed
Excellent 👏 👏 👏 👏
❤
I love hard working women
Yes
muito lindooo, parabéns ❤❤❤
Beautiful! I'm so hungry. Tomorrow I will make bread.
Haha it's great that made you want to bake!
I wish we had a bakery like that ❤ 🇨🇦
That makes a good reason to visit France ;-)
Whoa...she works 5 times harder than I do. She must love what she does to work that hard.
It's a different deal when you are a owner
You are an Artist Superior , your work is amazing. Thank you for your enormous efforts to satisfy our bread loving culture. You are Superior/Primo.
Thanks for praises for her
🎉from spore . Fantastic baker who can made sooo many yammy bread in such a constrained working space . Bravoooo
Yes I was really blown away by the amount of work and really non stop, no breaks or lazy time.
Magnifique ❤
Thank you ❤
Wow!gifted hands
Glad you enjoyed!
Awesome.😍😍😍👍
👏
Amazing.
❤❤
Que hermosa mujer !!! Que impresionante ❤
Si, hace un trabajo muy difícil
I really want a Baquette with Butter now!
I get it, that's what I feel every time I watch a food video!
Ohhh those baquettes look divine
Baguettes you mean ;-)
@@wanderfood 😂 thanks fixed it. Damn autocorrect
The bakery chef has great vision and great 👍🏿 hands ✋🏾.
All bakers are saints that make incredible food for our pleasure ;-)
Amazing
❤️
eu estou radiante do seu trabalho, lindis pães. Parabéns 💕💕
Excellent Madame. ❤
❤️
All this makes my mouth water. I wish I could find bread like this here in America prepared like this you are very very good at what you do. Such hard work.😮
What kind of bread do you usually find in US bakeries?
@@wanderfood The focus of US local bakeries is not bread but pastries, cakes, buns, cookies and some have become more like bakery cafes as they also sell sandwiches and soup. Here it is more common for people to get their bread (usually sliced bread not artisan) from the supermarket. French people know their bread and take it seriously and pick up fresh loaf daily from their local bakery, here not the case as people mostly have cereal for breakfast and use sliced bread for making sandwiches for lunch or dinner.
Got it. Sandwich bread is more common. When I was young and 'fed' with US movies and shows, I was making these types of sandwiches and felt cool lol. Unfortunately, many French buy bread at the supermarket too because of convenience. Not everyone take the time to go their bakery to get their freshly baked baguette or croissant for the breakfast, this is in the movies or to please a girlfriend haha@@idharudhar5985
@@wanderfood Interesting, my observation was both in neighborhoods of Paris and smaller towns in France where there would be 3 bakeries within 2 minutes walking distance of each other and in the evenings there would a be line of people getting their bread. Ofcourse, I also saw people getting their bread at Carrefour and Monoprix etc. which is mainly for convenience.
For sure, bakeries are still popular. Also because of all the pastries and cakes@@idharudhar5985
Hard work, meaningful!
Glad you liked it.
lindooo pães,maravilhosos adorei❤❤i
Fantastique admirable!!!!!
J'espère que cette vidéo donne une plus grande appréciation du métier de boulanger.