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A Continental flavour for the baking basics

Cooking up a storm: Former Sheffield College lecturer Chris North meets Sandrine and Christophe at their bakery at Chatillon sur Loire on his travels researching French bread.

Cooking up a storm: Former Sheffield College lecturer Chris North meets Sandrine and Christophe at their bakery at Chatillon sur Loire on his travels researching French bread.

  • by Jo Davison
 

OOH la la... An upper-crust Parisian master baker will be giving Sheffield catering students a slice of his experience.

Young City College bakers will be breaking bread with Gregory Moutry, who trained at the Bakery School of Grands Moulins de Paris and spent five years in respected craft bakery L’Autre Boulange in Paris.

Crispy baguettes, croissants and artisan-style loaves like the tobacco pouch-shaped tabatiere are just a few examples of what will be coming out of the Granville Road ovens on February 5.

The guest lecture has been arranged by former college tutor Chris North. Now 64 and retired, Chris has retained links with the college’s bakery course and is keen to boost its flagging uptake.

He’s a huge fan of French baking and is writing a book on it, having spent the last three years travelling France tracking down and tasting regional varieties, meeting bakers and collecting recipes.

“The French still use recipes handed down through generations, the way we used to do before taste and texture were sacrificed for economy and speed,” says Chris.

He sees TV shows like the Great British Bake-off as leading a revival in British bread.

His book, to be published later this year, will be called In Search of St Honoré, after the patron saint of French bakers.

 

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