Traditional ovens

La Fouly

In earlier times, each village had its own bread oven. Rye and wheat grew in abundance supplying the raw material required for bread.

Traditional ovens were at the disposal of local inhabitants to prepare and cook this basic foodstuff. Families got together to work for several days running. An ovenload satisfied the needs of a family for several months. Bread was carefully put away and stored in the attics.

At Issert and Somlaproz, bread ovens have been kept, taken care of and restored. They are used regularly.

Amongst all the bread varieties currently on offer, this artisanal bread has an incomparable flavour.