Recently, a new face began to greet me at my favorite wood oven boulangerie. Young and jovial, a slight, yet muscular 20 something has taken over the green tiled store front bakery in Cazoules. Back breaking, but satisfying work, my wide eyed young monsieur cheerily chops all his own wood for the bake oven. Proceeding to bake over 300 loaves per day for his devoted clientele,
baking no doubt, most of the night and opening bright and early ,I wonder if he ever sleeps.

His bread is recognized by its pointy ends, which lends itself,to superlative crunch and crust. Slaine, my young pooch, particularly
likes these baubles. Any wonder his shelves are nearly empty each time I arrive. And sometimes, they are empty and he has closed early.Then other times, if you return at 5:30 when he again opens, no doubt, having himself a sieste during the afternoon, you might find a day old half baguette, a dim but grateful prize that is still tasty.

Last week, when a used cooler showed up one day, I asked his very helpful mother what was in store. Her reply was gateaux (cakes). I for one, can hardly wait!

(written in early November, 2005)