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Le four banal du hameau La Font
Historic site and monument, Bread oven, Historic patrimony, 18th C
in Eygliers
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Today we are still admiring this stone building covered with larch shingles but remember that in the past we did not eat hot baguette every morning!
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When the oven was lit, each family took turns baking. The running order changed constantly, as there was no advantage in being first - they had to heat up the oven! And this consumed more wood. The bread was then stored for months on racks in a well-aired room. Over time, the bread would harden until it was impossible to cut. So it had to be torn before being added to milk or soup.
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Environment
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Documentation
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