Pain traditionnel et naturel

©

Yohann DIRAND, baker, will be sharing his knowledge and experience with you as you discover the secrets of traditional bread-making in the museum's historic bread oven. After a general presentation, you'll knead the dough by hand in a kneading trough. During the 3 hours of leavening, a differentiated approach will summarise different aspects of the subject (technical, historical, anthropological, bibliographical). Then it's time to shape the dough pieces by hand and put them in the oven.

Dates

Opening periods

10 August from 10am

Saturday 08/10-from 10:00 am to 4:00 pm

Practical information

Lifestyle

Rates

	MINI	Max	Additional information
Basic rate	20		to be paid to the service provider + reduced museum entrance fee of €6. Number of participants: 4 to 6. Lunch: choice of packed lunch or brasserie on site

Pain traditionnel et naturel

Musée des Maisons Comtoises

Rue du Musée

25360 NANCRAY

Fixed

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52 Grande rue
(Hôtel de Ville, place du 8 Septembre)
25000 Besançon

Parking Town hall parking
Place du 8 Septembre bus stop.

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