Many confined French people are looking on the Internet for advice on how to make their bread at home. However, for those who want to continue to make their baker work while taking the minimum of risk, Norman craftsmen make the four-pound bread – renamed by their customers “the bread of the confined” – to last a week without returning to the store.
The four-pound loaf is that big, dense, elongated loaf with a thick crust, which grandpa and grandma cut with the tip of the knife and which made them the week. “There is volume, that’s for sure!” Jokes Lucille and Jocelyn Caltot, young bakers who have brought this tradition up to date.
“At the start of confinement, we had elderly people who continued to come every day to collect their wands, so we said to ourselves: it can’t go on! If they are happy to keep in touch with their clientele, these entrepreneurs also had to make sacrifices to keep the door open, thus leaving their young child with his grandparents for the time of confinement.
Five to eight days without it drying out
To limit trips to the bakery, they have reduced the range and produce only large pieces. The week of its launch, a hundred “confined bread” was sold as soon as it came out of the oven, against three daily sales before the crisis. A Proust madeleine that is good for the morale of those who buy it: “The number of customers who say when buying it: I knew it on my grandparents’ table, I’m so happy to have it on mine! “
For confinement, the bakery applies a reduction to those who choose to invest in their confined bread: 3.50 euros per piece, against 5.70 in normal times. A bread that saves money and also invites to limit waste: thanks to its thick crust and its sourdough preparation, it has a long shelf life. The house even gives you its advice to keep it for five to eight days without it drying out: wrap it in a cloth and put it in the oven, cold, away from ambient air.