On Wednesday, the bakery and pastry shop “Le Grenier à Pain” welcomed our group for a full tour. The students even got their hands dirty!

First, after talking at length with the baker and pastry chef, Mr. Boris FLECHAIS explained the bread-making process, discussing the different types of flour (Le Grenier à Pain uses up to 15) and showing us the machine used to make the dough: the kneading machine. That day, there was a special purple-colored dough because it was intended for making breads with wine: Beaujolais Nouveau, which would be ready to be opened starting the next day. These very unique loaves, which feature a hole made using a cork, also contain walnuts and sausage—a real treat!

Next, the students went upstairs, where Mr. FLECHAIS explained how to make croissant dough using a dough sheeter. After carefully watching the chef, all the students made some beautiful croissants.

They then returned to the downstairs room to decorate apple turnovers in very creative ways. This was followed by a tasting of products made on-site, of course: madeleines, pretzels, and various types of bread—whole-grain, raisin—served with a special jam called “La Gourmandise des Lutins.”

To learn all about the history and products of Grenier à Pain: http://legrenierapain.com/ There are even “Grenier à Pain” bakeries abroad: in Russia, Kazakhstan, Romania, Lebanon, Kenya, China, and Japan! The Grenier à Pain bakery on Rue des Abbesses in Paris has twice won first prize for the best traditional baguette in Paris!

So, if you are looking for some products of high quality, made in the most traditional way possible, head over to this bakery at 7, rue de l’Annexion in Annecy!

Don’t forget to read the captions below each photo!