Tourton de Baucaire - slow food at its best!
Driving from Avignon to Gigondas I stopped in Sarrians at Frederic Boyer's Boulangerie. He bakes traditional bread day after day in an ancient wood fired oven dating back to 1713. Now, in order to test the temperature of the oven he first bakes the Tourton de Baucaire (see photo). He doesn't own a thermometer, doesn't need to. Beaucaire near Tarascon on the Rhône used to be written Baucaire; that's where this bread originated, 14th century I was told by Frederic. So any way, once the Tourton test is satisfactory, he puts the other traditional breads in the oven. Frederic Boyer's Tourton de Baucaire has become so popular in the region that he bakes a fairly large quantity. It's normally sold out by 10 AM. His main specialty is the Pain de Baucaire, which is a deft country bread, larger and without the opening in the middle. Tastes the same as the Tourton, firm texture like a San Francisco sour dough, but without the yeast taste. So, if you happen to visit the Southern Rhône wine country, stop by early in Sarrians and buy a Tourton de Baucaire. It's great for in between wine tastings. Or to accompany a typical Provençal lunch. Wonderful with a tapenade or anchoiade and some virgin olive oil. Un pain au feu de bois délicieuse!
May 3, 2006: I have posted some photos, gives you a better idea what I am talking about.
