Bakery to Nevache
Building rectangular, low, located near the bridge of la Clarée. The outer walls are in rubble of shale and red sandstone, the ovens in Tuff and bricks. The facades are blind except in the South, where the windows and door are drilled. The space is divided in two, the bakery and the cooking part. The hood in front of the oven rests on a beam. The oldest oven was in the North. There the chimney. At the beginning of the century was built the southern refractory brick furnace and closed by an iron door. A second smaller oven has been mounted in the western corner of the hood.
Around 1830, was bread once year, during winter, in the Northern oven. The dough was kneaded on-site in boiling water. Boiled rye bread tasted sweet gingerbread. We worked all night. The bread was then kept in one-piece ventilated and insulated, where it moisissait not. When it became hard, been cut off and he was eaten soaked. In the years 1920-1930, bread was baked once per month, in the southern oven: Each pasted at home and was going on Sourdough. Breads was posed by twelve on the boards along the Western Wall and the dough rose while the on heated oven (1 h 30). When the brick ceiling was white, were removed the charcoal, it cleaned, then on enfournait bread which cooked an hour. It was thirty loaves of rye by day, and a few pastries in the small oven (southwest).
Source: Ministry of culture.
Crédit photo : perrine (Bakery, nevache)
Bakery, Around 1830, was bread once year, during winter, in the Northern oven. The dough was kneaded on-site in boiling water. Boiled rye bread tasted sweet gingerbread. We worked all night. The bread was then kept in one-piece ventilated and insulated, where it moisissait not. When it became hard, been cut off and he was eaten soaked. nevache, hautes alpes
The complete official record is available at service régional de l'inventaire Provence-Alpes-Côte d'Azur21-23, bd du Roi René 13617 Aix-en-Provence - 04.42.16.19.60
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