Laval

Baking bread in a wood fired oven in readiness for the fete today. We bought two loaves before leaving. The baker was using natural ingrediehts in the dough (no yeast) similar to the sour dough starter I use. He made aniseed and sunflower seed loaves in one batch of dough, raisin and nut in another and a plain loaf from the third batch. We bought one aniseed and one fruit and nut. Both very good taste and texture.