{"id":20867,"date":"2026-09-19T17:24:32","date_gmt":"2026-09-19T15:24:32","guid":{"rendered":"https:\/\/www.tezdev.cilfa.fr\/cilfa-students-made-pretzels-and-apple-turnovers-in-a-bakery-and-patisserie\/"},"modified":"2026-09-19T17:24:32","modified_gmt":"2026-09-19T15:24:32","slug":"cilfa-students-made-pretzels-and-apple-turnovers-in-a-bakery-and-patisserie","status":"publish","type":"post","link":"https:\/\/www.tezdev.cilfa.fr\/en\/cilfa-students-made-pretzels-and-apple-turnovers-in-a-bakery-and-patisserie\/","title":{"rendered":"CILFA students made pretzels and apple turnovers in a bakery and patisserie!"},"content":{"rendered":"

A few months ago, the bakery and patisserie \u2018Le Grenier \u00e0 Pain\u2019 welcomed our group for a comprehensive tour. The students really got stuck in! <\/p>\n

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To begin with, the CILFA students asked the baker and pastry chef, Mr Boris FLECHAIS, a great many questions. He then explained the bread-making process, talking about the different types of flour (Le Grenier \u00e0 Pain uses up to 15) and showing them the machine used to make the dough: the kneading machine. <\/p>\n

Then, the students made pretzels! It\u2019s a speciality that comes from Germany and is very common in north-eastern France, in Alsace. We went on to make apple turnovers, which really worked up our appetites! <\/p>\n

The tour continued upstairs in the pastry kitchen, where Mr FLECHAIS explained how to make croissant dough using the rolling machine. After watching the chef closely, all the students went on to make some lovely croissants and pains au chocolat. <\/p>\n

We went back then into the hall at the ground floor to admire and taste our pretzels, which were nicely golden brown. We also tried several loaves of bread and a chocolate cake. <\/p>\n

Find out all about the history and products of Grenier \u00e0 Pain: http:\/\/legrenierapain.com\/<\/a> There are even \u2018Grenier \u00e0 Pain\u2019 bakeries and patisseries abroad: in Russia, Kazakhstan, Romania, Lebanon, Kenya, China and Japan! The Grenier \u00e0 Pain des Abbesses in Paris has twice won first prize for the best traditional baguette in Paris! <\/p>\n

So, if you\u2019re looking for top-quality products, made in the most traditional way possible, do pop into this bakery at 7 Rue de l\u2019Annexion in Annecy!<\/p>\n

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During each session, CILFA offers a range of educational activities: cultural, culinary and sporting. These activities provide further opportunities to engage with the French language and culture and to learn French in a variety of contexts. The teacher organising the activity ensures that everyone participates actively by speaking in French. <\/p>\n

To find out more: https:\/\/www.tezdev.cilfa.fr\/activites-pedagogiques\/<\/a><\/p>\n

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A look back in photos at the visit to the bakery patisserie (don\u2019t forget to read the captions below each photo!):<\/p>\n