"De la Terre a l'assiette"
4h du matin, le debut d un balai infernal entre douceur et frenesie. Lucile transforme la pate de la veille en futurs pains. Les gestes sont precis et millimetres, dictes par les minuteries de son telephone qui s enchainent jusqu à 8h30 avec l arrivee des premiers clients.
En 2009, apres une premiere carriere salariee aux cotes de son mari agriculteur et a la suite de deux annees de recolte perdue, Lucile troque les arbres fruitiers contre un retour a la base nourriciere du monde: le ble. Choisir son grain, le cherir et le transformer suivant les traditions. Du levain au feu de bois, "de la terre a l assiette", comme elle aime le dire. Lucile tenait a maitriser du debut a la fin la fabrication de son pain. A 50 ans, elle est paysane boulangere et surtout une femme independante et libre qui s est donnee les moyens de realiser son reve de petite fille.
Sur une annee, les saisons defilent et rythment sa vie. Elle alterne entre ses champs et La remise a Pains, ou chaque matin, elle fait de sa farine le precieux pain nourricier vendu a ses clients dans la foulee. Avec ses 70h par semaine, un quotidien physiquement et mentalement difficile, les jours passent, les annees aussi mais la passion perdure.
"From earth to plate"
4am, the start of a real show between sweetness and frenzy. Lucile transforms the previous day s dough into future loaves. Gestures are precise and millimetric, dictated by the timers on her phone, which run until 8:30 when the first customers arrive.
In 2009, after a first career as a salaried employee alongside her farmer husband, and following two years of lost harvests, Lucile swapped fruit trees for a return to the world s basic nourishment: wheat. Choosing her grain, seeking it out and transforming it according to tradition. From sourdough to wood-fired oven, “from earth to plate”, as she likes to say. Lucile was determined to control the making of her bread from start to finish. At 50 yo, she s a peasant baker and, above all, an independent, free woman who has given herself the means to realize her childhood dream.
Over the course of a year, the seasons go by and give rhythm to her life. She alternates between her fields and La remise a Pains, where every morning she makes the precious nourishing bread sold to her customers. Working 70 hours a week, her daily routine is physically and mentally demanding, but as the days go by and the years pass, her passion endures.