In the hamlet of Fonbine, Abel and Sébastien have been perpetuating the baking tradition since 2020

In their bakery, Sébastien and Abel prepare the bread that they will deliver the next day. Free Midi – RENE FERRANDO

On the work table, Sébastien refines a piece of dough which will become a loaf. Free Midi – RENE FERRANDO

Les pains façonnés seront cuits dans un immense four à bois. Midi Libre – RENE FERRANDO

Bakeries are an essential business for communities. "Midi Libre" invites you to discover some of them during the month of January. Fourth stop, the hamlet of Fonbine, nestled above Avène, where Abel Fleurot and Sébastien Laut have been perpetuating the baking tradition since 2020. At their home, no point of sale. Customers order breads and brioches by telephone and will be delivered within the week. The production is also offered on markets or in partner businesses.

A light rain falls on the hamlet of Fonbine, nestled in the heart of the massif which dominates Avène. It is 9 a.m. and a pheasant welcomes the visitor who takes the small road which leads to the houses. The hamlet has sixteen inhabitants including two bakers: Abel Fleurot and Sébastien Laut. "My father trained us. He died four years ago and we took over the bakery,” explains Abel. His father moved to Fonbine in 2008, succeeding the previous baker. "We are the fourth and fifth bakers in the hamlet", explains Sébastien. The duo therefore perpetuates the Fonbine baking tradition and does not complain about it.

Baking is an art

"Look at our office", says Abel, pointing at the landscape revealed through the windows of the bakery. The foothills of the Hauts Cantons Hérault stretch as far as the eye can see. On the left, almost three kilometers as the crow flies, the Joncels wind turbines bristle the hills. "They help us to know where the wind is coming from", jokes Sébastien. And Abel adds: "When we get up, the first thing we do is look at the time. Depending on the temperature, the wind, the humidity, we adapt the production of our dough. With humid weather, there will be more flour. If the north wind blows, the dough should be more flexible." Baking is an art mastered by the two partners who create old-fashioned breads. Loaves that can be kept for several days without fear that they will turn into stones or sponges. "Often, bakers prepare the dough the day before. Here, we work directly to adapt to the weather, says the duo.

Four tours per week

"Our sourdough is thirty years old. “We pass it around among the hamlet’s bakers,” says Abel while shaping a piece of dough. No yeast here. "We make products that are good for the body, says Sébastien. Some of our customers have intolerances. Finally, they digest our production very well." Their flour, only organic, comes from a family mill located in Chirac in Lozère. "They have contracts with farmers who supply them with wheat", underlines Abel. This Tuesday, Abel and Sébastien are working on the breads that they will deliver the next day. “Today, we are preparing 58 kg of bread, they confide. We do four tours per week." Deliveries are made to individuals, businesses such as organic shops or others that promote local products. "We are present in markets such as Bédarieux or Avène, specifies Abel. In summer, we also participate in night markets." In Fonbine, Abel and Sébastien have no point of sale. Loyal customers order over the phone. "Thus, we have very little loss even on the markets", indicates Abel. However, during the thermal season, on Tuesdays and Fridays, from 6 p.m., it is not uncommon for the terrace of the bakery to welcome spa guests lured by the smell of bread. "We prepare some pizzas and chat", specifies Abel. 

"Our private and professional lives mix"

The bakery houses a huge wood-fired oven. It feels like the building was built around it. "It's the inertia of the refractory bricks that bakes the bread. With this oven, we avoided the increase in the price of electricity. Besides, we did not ask for aid. Wood is sawmill waste, it’s inexpensive,” explains Abel. And Sébastien adds: "We have much less expenses than a traditional bakery. On the other hand, we fill up with gas per week to ensure our tours." Tours that the two bakers entrust to their companions. “Our private and professional lives often mix”, concedes Abel. Sébastien confirms: "It's a lot of personal investment. Our luck is to live there." For sure, Abel and Sébastien are not ready to move.

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