VIDEO REPORTAGE

Paul Rochet welcomes us to the   Fournil des Eparis in Haute-Savoie, France.

Discover the know-how of a miller-baker   engaged for twenty years in   the study and the preservation of peasant wheat. [Nbsp] With his own words, he shares here his vision and its use of the wood-fired oven as part of the traditional bakery. A captivating and very interesting story.

Paul Rochet's oven is a 250 top and double entry option, more information here:   Specification sheet for the 250 model