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Meet Renee, the Boulanger at Le Pain de Molitg | flour-and-spice-blog

Meet Renee, the Boulanger at Le Pain de Molitg | flour-and-spice-blog.Renee in front of his oven at Pain de Molitg

Here’s great post (one of several so far) from the relatively new Flour-And-Spice blog by Tia, about Renée, a dedicated artisan baker from Molitg, in the south of France. A small scale operation, he and his assistant produce 150 to 400 loaves of bread three days a week, depending on the season. All artisan, all as organic as they can be. He sells his wares at a local market in Prades and anything not sold that day goes to a co-op shop.

Hop over to Flour and Spice to read the posts on this ambitious small baker.

Do-It-Yourself Butter

If you think butter only comes form the dairy case now-a-days, you’re in for a pleasant surprise.

Since we’re out of the bread baking loop until our crappy GE “Burn-O-Matic” oven gets replaced, I thought I’d add this little gem of an entry found on the always tasty, beautiful and very educational JoePastry blog: How to make butter

If you can get your hands on some heavy (35% or whipping) cream and spend about two minutes with a food processor then you have all the required ingredients and tools needed to make your own fresh butter. Although he says that just makes it easier, a big mayo jar, a marble and half an hour of shaking will work too, so you can definitely still do it low-tech. Just like great grandma used to do.

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Butter, fresh made; from the JoePastry Blog

And if it so happens you’ve never seen his blog, you’re in for a mouth-watering treat. Check it out if you’re into bread, cakes, treats and just cool food factoids.