Mill of the ArbaletThe oven and its pastries
©The oven and its pastries|© Moulin de l'Arbalète

I tested for you : From the field to the bakery

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!


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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!

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!