I tested for you a unique and authentic visit “From the Field to the Mill”, during which Thibault, farmer and baker, and Florent, miller at the Moulin de l’Arbalète, offered us a quality visit and revealed some secrets and tricks!
Thibault presented all the steps of his work in the field, from sowing to harvesting, sharing his job and his experiences. Did you know? Not all varieties of wheat can be used to make flour and to make bread!
During this visit, Thibault also shared with us his savoir-faire and his techniques, to make our sourdough bread, dividing, rounding the dough, baking on a wood fire in the gueulard oven!
Currently closed to the public, the Arbalète mill has been able to adapt to the constraints and offers a video projection in place of the visit.
Florent Taccoen, miller at Moulin de l’Arbalète also shared his experience with each participant.
Everyone was able to participate fully and put their hands to the dough to make a ball of bread, with the enlightened advice of the baker. Technical gestures and mastery that are essential to make a good bread! The highlight of the day, we all left with our freshly made bread and baked over a wood fire, a treat!
So, did you enjoy this immersion?
Waiting for a next visit I invite you to discover Thibault’s products on sale every Tuesday and Friday at the Arbalet Mill’s bakery!