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


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.