In an outbuilding of the Stang manor dating from the beginning of the 19th century, in Forêt-Fouesnant (Finistère), Benjamin Legros prepares his bread in the traditional way which his partner, Marie Duclau, then sells on the markets. Habits are already well established, after launching their business at the end of June. However, he is a plumber by training, and she is a sociologist. And both are not Breton at all.
Before producing bread in Finistère, they had taken up residence in the outbuildings of the Château de Graville, in Vernou-la-Celle-sur-Seine (Seine-et-Marne), having a passion for old stones and places full of of history. While Marie Duclau was already in the process of retraining to train in horticulture, she met a person who would turn their lives upside down: Jean-Baptiste Hubert, co-manager of the Stang manor. “He told me about his cereal growing project on the estate, and we talked about our bakery project. We already had the name, Mitrons Givrés, a little nod to Benjamin who loves citrus fruits,” recalls Marie Duclau with a smile. The flow passes very quickly between the couple and Jean-Baptiste. “I always wanted to make bread. Besides, it was my initial wish, but I had to move differently,” adds Benjamin, who also went back to school to obtain his baker’s CAP.
To carry out their project, Jean-Baptiste offers to rent them the two small outbuildings located outside the estate, whose construction dates back to 1827. “We have arranged everything to make the bakery on one side and, on the other , our home. For the moment we are using an electric oven, but the plan to have a wood-fired oven is in the pipeline, as is a mill to grind our own grain,” anticipates the new baker.
Everything is done by hand, the sourdough bread dough being made from flour purchased in particular from a farmer-miller in the area. The spelled, buckwheat and rye flours used are labeled organic. The couple also offers pastries. The dough for pure butter croissants is turned in a rolling mill. Chocolate and peanut cookies have already delighted the palates of many gourmets, as have brioches and other sweets.
The only downside: the outbuildings being located in agricultural zoning, the couple cannot sell bread on site. “Marie does the local markets at the moment and we also sell in bulk in the La Boucle store, at Forêt-Fouesnant, and at the Jardins du Vergers on Fouesnant. But we have a plan to open a shop on the farm, in what we hope is a near future,” announces Benjamin Legros. To satisfy even more gourmets.
