In this village in the Lot, the bakery is taken over by a young, passionate baker from Lille.

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Friday 1^is November 2024 at 6 p.m., a crowd crowded under a marquee erected by the Béziat couple in front of their bakery on the canal square in Luzechin the valley of Lotto mark their retirement. After several decades of good and loyal service, the couple bakers wanted to thank the population of the commune for their loyalty.

The public who came in large numbers to greet them, were already nostalgic for the products made in the bakery by the master baker: hearty pastries, homemade pastries including a specialty of walnut tarts with unrivaled flavor, various and varied breads.

Shops, role of social link in the villages of the Lot

In our villages, small business is not just a service. It is also a vector that helps strengthen social bonds. For isolated people, the trader, baker, grocer, tobacconist is sometimes the last defense against loneliness. We confide in each other, we exchange the latest news, we circulate information.

And both Gaby with her communicative good humor and Régine with her benevolent shyness, knew how to wonderfully fulfill this essential role of mediator. They will leave an indelible mark in the hearts of the villagers.

Charles Colin-Rohart, the new baker in Luzech

Anxious to maintain the continuity of their activity, they took the time to find a worthy successor in the person of Charles Colin-Rohart.

This young 33-year-old from Lille discovered Quercy during his summer vacation. After obtaining his CAP at the age of 18, he worked as a baker for a boss in his hometown. But his spirit of initiative cannot be satisfied with executive work. He wants to start his own bakery. And it is in the Lot, this region for which he fell in love at first sight, that he wants to set up his business.

This is how, after several years of research, he met the Béziat couple and decided to succeed them at the head of their bakery.

The Northern Wand

Without wanting to revolutionize everything, he still intends to add a little personal touch to the making of the breads that he will offer to the people of Luzéchois. He wants them to discover the baguette as we understand it in the North.

He attaches great importance to the quality of the wheat. Due to the sunshine, local production needs to be 75% hydrated while flour produced in the North requires only 62% hydration. When the bread made with this flour comes out of the oven, there is much less bleeding (evaporation), which will allow the bread to dry much more slowly. He will therefore bring some of his flour from the North in order to produce soft bread that will keep longer.

He also wants to introduce “faluches”, a sort of white bun bread which goes well with salty and sweet and which is particularly suitable for pans-bagnats, “platinum bread” cooked in a mold whose crust remains particularly supple or even the best-known Viennese bread.

These special breads will allow him to develop the snacking section, which he has noticed responds to customer demand.

Transmission of the famous walnut tart

On the other hand, he will remain faithful to the choice of pastries of his predecessor who passed on to him the ultra-confidential recipe for his famous walnut tart.

Charles does not shy away from the task. He does not set schedules. The day starts at four in the morning and ends… when work is finished. His enthusiasm is matched only by his creativity.

It's from Wednesday November 13, 2024 that you will be able to appreciate Charles' know-how and discover all the new products he offers.

Marc-Antoine GALLICE

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