After the previous post which showed an industrial baking operation, here are a few videos that show smaller scale baking. The first is a slightly mechanised bakery that is producing standard non industrial breads.
The next video is of a small artisinal bakery – these are becoming popular where health, environment and simplicity are traits that consumers are willing to pay more for.
The third video, published on YouTube by Vincent Talleu, shows his love for the tactile aspects of baking.
Please let me know if you find these videos useful or merely a waste of bandwidth and I will adjust my posting appropriately.
He finds that its likely that most of those who collect their bread by car, emit more greenhouse gasses on the trip than the baker does in making the bread. The author lives 2,5 km from the nearest bakery and finds that the 75% of his carbon footprint for his morning baguette comes from the drive and only 25% from the bread.
The food processing side lies in the nature of French bread – its mainly eaten fresh (the texture of a baguette, especially the crisp crust and soft interior is lost in a few hours) and it is seldom toasted. It is this that means it has to be collected at least once a day unlike sliced bread which can be refrigerated and used over many days and toasted as it gets older.