Name of the bakery: Le Couvent
Address of the bakery: 100 Rte de Prades, 66130 Ille-sur-Têt
➼ Henri POCH, third generation of bakers, perpetuates the know-how of his father Claude and his grandfather Henri. Craftsman of genius, generous Catalan, Henri POCH will charm you with his ancestral and original confections, but also with his sense of perfection and rediscovered taste.
His qualities earned him the recognition of his peers and the title of Meilleur Ouvrier de France in 2000. Qualified as a "geo-find-all of the bakery" Henri POCH is a member of the Ambassadors of Bread and as such organizer of the Mondial du Pain, but also a member of the Bakers of the Charter, founding president of the Masters of Bread (Pyrénées-Orientales), member of the French Bakery Team and of the association "Lo Que Fem" (Pyrénées-Orientales) which brings together craftsmen, artists and local producers.
Le Couvent Bakery, located in Ille-sur-Têt, is a real family story. The transmission of Henri POCH's know-how began with his son Quentin who "fell into trouble as a child" and now works as a baker alongside his father, whom he supports brilliantly. On the shop side, Christine POCH and Mélanie welcome you with a smile and present their products to you. For the Christmas and Easter holidays, Christine POCH and Mélanie make chocolates for you (candies, moulds, etc.) and present them to you in the retail store, in the form of ballotins or in compositions accompanied by Catalan specialties such as rousquilles and crisps, prepared by Henri POCH and Quentin POCH.
➼The family business goes against the grain of traditional bakeries.
Created in an exceptional setting (former Convent of the Franciscan Friars), steeped in history and surrounded by nature.
- Discover my book with more than 25 recipes: amzn.to/3djEoe7
www.boulangerie-pasapas.com/
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For any contact (pro only) please send me an e-mail at boulangeriepasapas@gmail.com
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00:00 Start of the day
00:30 Baking breads and brioches
02:50 Preparation of beer bread
05:00 Baking bread in the wood oven
08:40 Preparation of "FRITONS"
09:40 Grinding rye in a mill
10:15 Rye pie with Henri POCH "MOF baker"
14:45 How to properly blade a baguette with Henri POCH "MOF baker"
17:30 Cooking rye
18:00 Spelled bread "Engrain"
19:05 Making the Saint Honoré
20:00 Visit to Le Couvent bakery
21:40 Tasting of breads and croissants
22:20 Making croissants
24:50 Surprise
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See you soon on bakery step by step by Fabrice Cotez.
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