French miller makes first guaranteed 100% local baguette, L’Essonnienne

  • Le bon pain.
  • 100% local, 100% fair trade.

Recently I had the chance to write a story for Heated on the making of a French, 100 percent local baguette, L’Essonnienne. I toured the mill, spoke with farmers and politicians, and met the mill’s cat. You’ll find the resulting story, “This French Baguette Is a Political Statement,” here.

Below are some photos of the different stages in the production of a baguette, from harvesting the wheat to the finished product.

Vincent Fouché of the Moulins Fouché in Ferté-Alais, in the Essonne department, near Paris.
The alvéoles — otherwise known as nooks and crannies — of the baguette L’Essonnienne.
  • Fields of gold.
  • Harvesting wheat at the end of summer.
  • A field of the agricultural cooperative Île-de=France Sud.
  • At the cooperative’s silo.
  • Wheat stored in the silo.
  • The agricultural cooperative Île-de-France Sud.
  • Wheat is milled progressively finer.
  • The loading dock.
  • Fouché examines his product.
  • The exterior of the Moulins Fouché.

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