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.

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.