On the occasion of the "Organic Spring" in France, meeting in Besançon with Stéphane RAVACLEY, a baker at whom organic bread represents 20% of production, and especially another way of working. He mentions the special attention he must pay to the different stages of manufacture.
Producteur: France 3 Besançon - Journalist : Courageot, Sophie - Photo Journalist : Parisot, Laurent - Film Editor : Roset, Marie Agnès - Participant : Ravacley, Stéphane
Origin:
Jt Franche County Evening - Producteur: France 3 Besançon
Licence:
Turnkey
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