In an outbuilding of the early 19th-century Stang manor in Forêt-Fouesnant (Finistère), Benjamin Legros prepares his bread in the traditional way, which his partner, Marie Duclau, then sells on the markets. The habits are already well established, after starting the business at the end of June. However, he is a plumber by training and she is a sociologist. And both are not Breton at all.
Before producing bread in Finistère, they had settled in the outbuildings of the Château de Graville, in Vernou-la-Celle-sur-Seine (Seine-et-Marne), with a passion for ancient stones and places rich in history. While Marie Duclau was already in the process of retraining to become a horticulturist, she met a person who would turn their lives upside down: Jean-Baptiste Hubert, co-manager of the Stang manor. “He told me about his plan to grow cereals on the estate and we talked about our bakery project. We already had the name, Frosted Mitronsa small nod to Benjamin who loves citrus fruits”, recalls Marie Duclau with a smile. The current flows very quickly between the couple and Jean-Baptiste. “I have always wanted to make bread. After all, it was my initial desire, but I had to move differently,” adds Benjamin, who also returned to school to earn his CAP.
For sale in markets, before a shop
To carry out their project, Jean-Baptiste proposed to rent them the two small annexes located outside the estate, whose construction dates back to 1827. “We have arranged everything to build the bakery on one side and, on the other, our house. For the moment we use an electric oven, but the project for a wood-fired oven and a mill to grind our wheat is in the pipeline”, anticipates the new baker.
The only flaw: as the annexes are located in an agricultural area, the couple cannot sell bread on site. “Marie currently looks after the local markets and we also sell in bulk in the La Boucle shop, in Forêt-Fouesnant and at the Jardins du Vergers in Fouesnant. But we plan to open a shop on the farm, in what we hope will be the near future”, announces Benjamin Legros. To satisfy even more gourmets.
Interview for Time.news: From Plumbing to Baking – An Engaging Transformation
Editor (Sophie): Welcome to Time.news! Today, we have a fascinating story of transformation and passion. I’m excited to speak with Benjamin Legros, a self-taught baker from Forêt-Fouesnant, and his partner, Marie Duclau, a sociologist turned horticulturist. Thank you both for joining us!
Benjamin: Thank you for having us, Sophie!
Marie: Yes, it’s a pleasure to be here.
Sophie: Benjamin, you started your career as a plumber. What inspired you to make such a drastic shift to bread-making?
Benjamin: It’s a bit of a winding story, really! After some years in plumbing, I realized I wanted to create something tangible and nourishing. I have always loved the idea of working with my hands, and bread felt like a perfect medium. It’s an ancient craft, and I love that I get to carry on a tradition while also getting to enjoy the delicious end product!
Sophie: That’s incredible! And Marie, you’re a sociologist by training. What motivated you to transition into horticulture?
Marie: My interest in horticulture stemmed from a desire to reconnect with nature and work with the land. When we moved to the estate, I found I could merge my academic background with practical skills, especially once I began to understand the importance of our food systems and how they relate to community and sustainability.
Sophie: You both started your bakery business in an outbuilding of the 19th-century Stang manor. How did your journey lead you to Finistère after previously being in Vernou-la-Celle-sur-Seine?
Benjamin: We’ve always had a passion for historical places and ancient stones. While at the Château de Graville, we dreamed about expanding our bakery, which Jean-Baptiste Hubert, our co-manager, helped make a reality. He shared his vision of growing cereals on the estate, and it inspired us to jump in and establish our bakery here.
Sophie: That sounds like a serendipitous encounter! How have the local community and market reacted to your bakery?
Marie: The response has been overwhelmingly positive. People appreciate the craftsmanship and the story behind our bread. We’re not from Brittany, but we’ve embraced the local culture and ingredients, which have been received warmly. It feels like we’re creating something meaningful together with the community.
Sophie: Speaking of local culture, how important do you think it is to connect your baking practices with the region’s traditions?
Benjamin: It’s essential. Bread is such a universal staple, but every region has its unique way of making it. By using local ingredients and integrating traditional methods, we honor the local culinary heritage while also innovating with our own techniques.
Sophie: That’s a beautiful way to approach it. Looking ahead, what are your future plans for the bakery?
Marie: We want to expand our offerings by incorporating more locally sourced ingredients and maybe even hosting workshops to teach others about traditional bread-making and sustainability in baking.
Sophie: That sounds like an amazing initiative and a great way to engage the community further. Thank you both for sharing this wonderful journey with us today!
Benjamin: Thank you, Sophie!
Marie: We appreciate the opportunity to tell our story.
Sophie: And to our readers, if you’re in the Finistère area, be sure to check out Benjamin and Marie’s bread at the local markets. There’s nothing quite like supporting local artisans who are so passionate about their craft!