Frédéric Freschet bought this bakery in 2008 out of love for good bread.It had belonged to the highly talented Auzet family, bakers for six generations. Roger Auzet even obtained the “Best Craftsman of France” certificate, and as a true enthusiast, he endlessly created new recipes, going as far as to raise this craft to the level of an art, using the dough to make fabulous sculptures and decorated breads renowned throughout the region.

Sol e Pan Bakery

Frédéric Freschet is the happy owner of one of Cavaillon’s oldest bakeries and he invites you to bake!

By Claire Vincent - Photos l’Office du Tourisme de Cavaillon-Luberon - November 20, 2011

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ome of these traditions, so he offers classes throughout the year in bread making and the preparation of Provençal biscuit recipes for groups hailing from all of France, but also from Germany, Belgium, the United States… And just before Christmas, he invites us to discover the “13 desserts of Provence,” and to learn how to prepare the traditional “fougasse.” During this workshop you’ll prepare your very own “fougasse” that you may then enjoy with your family, since each participant leaves with their own creation!

 

Fougasse workshop, Sat 19 and Thu 24 November, 10am-noon.

Almond Croquant workshop, Sat Nov 26, 10am-noon.

Navette workshop, Thu Dec 1, 10am-noon.

Reservation required on +33 (0)4 90 71 32 01. Limited places. Price: 14€-18€.

Boulangerie Sol e Pan
61 cours Bournissac
84300 Cavaillon
04 90 71 32 01

So for Frédéric, to pursue this adventure is to maintain the same high standards and respect for tradition. He’s proud of the large variety of breads that he makes, and very attached to his Provençal roots. He showcases regional specialties, so the “fougasse,”“navette,” and “croquant” feature prominently in his bakery, especially at Christmas time. And his innate generosity and good nature made him want to share

Ingrédients :

- 1 kilo of flour

- 20 grams of salt

- 60 grams of sugar

- 40 grams of yeast

- ½ liter of water

- 500 grams of butter

Mix together all the ingredients except the butter, then knead the dough for ten minutes.

Leave the dough to rise for an hour.

Knead again for twenty minutes and incorporate the butter.

Roll the dough into a ball then leave to rest for an hour.

Roll out the dough, then prepare its traditional shape.

Bake for 12 minutes at 230°C.