À Genève, un fournil montre qu’un autre modèle est possible (Boulang'Tour #10)
We're in Geneva for this new episode of the Boulang'Tour. 📍The bakery's website: https://levain.ch/ We thank everyone who supported us in funding this trip. And a huge thank you to Bakerstaff and Daveloza Bakery (Montpellier) for supporting us in this project ❤️ 📌 Follow us to discover other encounters: / nolann_gue / lucasmrsh
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Le Bricheton: this Parisian bakery on a human scale (Boulang’Tour #6)
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Ferme d’Orvilliers – Du semis au pain au levain | Boulang’Tour #3
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A Traditional French Bakery | Sourdough & Wood-Fired Oven | FOURNIL RÉSISTANCE
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The Solitary Baker in a Tiny Italian Mountain Village of 91 People! Bread, Pizza, Breadsticks & more
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From Danone to Sourdough: A Baker’s Crazy Bet
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Pain au levain et nouvelle vie, l’histoire inspirante de Jack
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The history of the Astrié mills (by Nicolas Supiot)
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The Swedish Baker Who Beat the French at Croissants
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Traditional German Bread: A Dying Craft Lives On | Famous German Bakery Craft
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Le Pain des Cairns: a worker cooperative bakery (Boulang'Tour #9)
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L’Ambullangère : la boulangère qui fait tout (ou presque) à vélo (Boulang'Tour #4)
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Incredible Artisan Sourdough Bread: AMAZING Bakery by a Turkish Baker
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Jérôme et Sarah font des pains au levain naturel avec des farines moulues sur meule de pierre
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More than 600 years! A historic bakery that has been baking in a wood-fired oven 🔥【Altamura, Italy】
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Laurent, a nuclear engineer turned 100% manual baker
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The art of scoring 100% sourdough bread - Recipe & Complete Process
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Ils font du pain comme autrefois, de la semence jusqu'au four à bois
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300 variétés anciennes préservées grâce à ces paysan·nes boulangèr·es (Boulang’Tour #5)
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Micro Bakery: All the Secrets to Success!
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