Community bread ovens usually sit deserted. I've seen them in many villages and they are generally stone huts, completely open on one side, with an oven tucked away in the back.
Today I met an artisanal boulanger, a man who makes gourmet bread, who uses this community oven every day to bake his bread (the loaves are rising, covered on trays on the left of the photo).
The sun was shining and the walking was a breeze along country roads. I met someone from Portland today who has done this route four times and I was the first American he had ever met on the Chemin Saint Jacques.
No comments:
Post a Comment