At the corner of Place du Forum and Rue de l'Ancienne Porte de Béziers, there has been a bakery since at least 1913. Held at arm's length by Jackie Chulio, 58, the sign threatens to lower the curtain , crushed in particular by the weight of the loads.
Is closure imminent for what would be the oldest bakery in Narbonne? This is the fear of manager Jackie Chulio. “In this photo from the municipal archives and which dates from 1913, we clearly recognize the bakery which is already in operation. I started with my parents and I bought the bakery from them 20 years ago. I am 35 years of counter. But I'm tired of defending craftsmanship, I'm disappointed, because nowadays we can no longer make a living from our work.” she said.
To get out of it, I put the bakery up for sale, as well as my house.
“I have never experienced such a situation. Since covid, we have struggled financially. I had to take out a loan because I was not eligible for the loan guaranteed by the State. Since then, the price of flour has increased , I am inundated with gas and electricity bills. 80% of what we earn are fees. Is this done on purpose to make the craftsmen close? three years that I tighten my belt and I Didn't take a week off this year to get by, I put the bakery up for sale, as well as my house.
The Independent – PHILIPPE LEBLANC
Unsold bread is given to the homeless or to chickens
With a pinch of nostalgia for neighborhood life “who has changed a lot”, Jackie Chulio does not hide her bitterness. “Today people eat a lot of bread, but it's not good. They don't know what's in it. Some manufacturers add fat to it to keep it soft. But a dough is is alive. A milk bread cannot be kept for months! Sourdough in industrial bread? We no longer find it. trained by my father. I prepare them. creams. We do not have a freezer and our sourdough is not acidic because it is taken daily.
Flour is so expensive, I can't afford to throw it away
For the baker from Place du Forum, the large groups would have swallowed up the biggest share of the cake. “However, I sell my baguette at the same price as in supermarkets. If I made frozen products, perhaps I would lose less money. Flour is so expensive that I cannot afford to throw it away. So the bread that I don't sell, I distribute it in the evening to the homeless at the station and around the media library. If it is too dry, the chickens will eat it. But for how much longer?
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