Batch. The 90 years of history, passion and commitments of a former baker

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At the dawn of his 90th birthday, Jean-Louis Vayssié-Delsol embodies wisdom, humor and passion. Artisan baker and pastry chef for 46 yearscommitted to his commune, this resident of Gignac chose to cultivate his happiness in his village rather than give in to the call of America. Return to the rich and inspiring journey of a man who knew how to combine work, values ​​and transmission.

Jean-Louis Vayssié-Delsol was born on March 31, 1935, next spring Jean-Louis will celebrate his 90th birthday; if by chance you meet him, don't ask him his age; with a mischievous wink he will answer you: “And yes, I am four times 20 and probably a little older! “. Good foot, good eye, the man is solid, always with a touch of humor in his words imbued with common sense and wisdom. He cultivates his large garden with passion, accompanied by the cries of children at recess in the schoolyard opposite.

War orphan, ward of the nation, he was 14 years old in 1949 when he passed the school certificate. He joined the bakery of his uncle, Frédéric Delsol, as an apprentice mitron, who would become his adoptive father, which explains his surname: “Vayssié-Delsol”!

He will exercise this beautiful profession of artisan baker-pastry chef, with a worker, his wife running the store, until November 3, 1995; a great human adventure spanning 46 years! He wanted to evoke this slice of life.

How do you one day become an artisan baker?

Jean – Louis Vayssié-Delsol: I have to go back and talk about the miserable life of my parents who came from large families; four of my uncles are going to leave Lot to try their luck in the United States; more precisely in California. It's not the gold rush but the hope of a better life in a fantasy America.

Frédéric Delsol, my adoptive father, was a respected patriarch, enjoying great authority. François Vayssié, one of my uncles from America, suggested that I follow him to this “Eldorado”; but the patriarch was able to convince the shy teenager that I was to choose the profession of baker and pastry chef in Gignac rather than the adventure in California.

“I’m going to tell you an incredible anecdote about François Mitterrand…”

Tell us Jean-Louis about this adoptive father?

The couple formed with my aunt had no children, he was my guardian, demanding in his work but also caring. I was his apprentice, his collaborator, I always looked after him. Much later I will become his successor; heir to his business and his know-how.

About him I have an anecdote which relates to Great History, he told it to me several times: Frédéric Delsol was taken prisoner at the start of the Second World War, he was in charge of a prison camp ( a stalag) in Germany where there was also a young Chief Sergeant named François Mitterrand! One day the latter confided to him: “Frédéric I want to escape”. He makes a first attempt which fails, but tenacious, he makes a second one, better prepared. He tells Frédéric that he has taken some bearings and contacted a convent whose sisters promise to provide him with religious attire. In the camp, two or three German officers are present; my uncle Frédéric is responsible for the morning roll call of the prisoners; he makes sure to make a mistake in the count to cover the escape of François Mitterrand.

After the Liberation Frédéric will remain in epistolary contact with the future President.

To speed up my adoption procedure with the Martel district court, we had the support of lawyer Charles Malvy, Martin's father. A man of conviction, my uncle was the secretary of the local section of the SFIO, Léon Blum's party.

What qualities are required to succeed as a baker and pastry chef?

Courage, discipline, punctuality, tenacity are important qualities, plus listening and respect for others. The baker must like to get up early and go to bed late, the 35-hour week is completed in 2 days! Today, and fortunately, the preparation of the dough and its cooking have been modernized; but talent and creativity remain qualities. I must admit that my wife and I loved seeking perfection in baking and offering beautiful Christmas logs! In the food industry, your pleasure is nourished by what you give.

“I am proud to be the oldest volunteer at Ecaussystem”

A time-consuming job reconciled for 40 years with your civic and community commitments in the municipality?

I think I have the taste of others; president of the Parents' Association, municipal councilor and deputy mayor for 6 terms, member of the Festival Committee and president of the Football Sports Union for 9 years. We are in 2024; a lot of water flowed from the Touron fountain-washhouse; today I am proud to be the oldest volunteer at the Ecaussysteme festival. Adrien my grandson joined me in the adventure, he became a member of the board of directors. I have also remained faithful to my secular and socialist citizen commitments for 50 years!

“I think happiness is here in Gignac”

A word of conclusion?

A busy life, a happy grandfather, proud of his two grandsons, very close to his daughter and son-in-law who live in Brive. San Francisco, California, a different life, proposed by Uncle François? No regrets, I think happiness is here in Gignac, happiness is cultivating your garden!

Louis CHATAIN

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