Supermarkets in Haute-Loire have decided to sell the baguette 1 franc tomorrow, an experience already done in the Puy-de-Dôme. Interviews with Jean PAQUET, president of the departmental bakery union, M. GRIVET, director of a supermarket in Clermont where the baguette sold 95 cents remains profitable.
Meeting with Joseph, baker in Eymoutiers. In the bakery where he makes his bread, he promotes old-fashioned work, which his clients appreciate. He takes "life on the right side".
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.
In the suburbs of Lyon, the war of the baguette began. The manager of an average surface offers it at the price of one franc instead of 1.65 in bakery. An interview with Jean Paul RICHARD, director of a medium-sized bakery, who had a particular baker produce 5,000 baguettes a day at the price of one franc, such as the baker at La Ciotat, this price was a normal price for him. Daniel GUILLEMAUTE, vice-president of the Boulangers du Rhône trade union, reacted by denouncing a publicity stunt with bread as an appeal price.
The price of bread is free since this morning, there is an increase of about ten cents at the bakers while the supermarkets have not increased their prices. Interview with a couple of bakers alternating with a micropavement with customers dissatisfied with the increase in prices and explanations of a framework in a large area where there is a bread depot: the price of bread remains stabilized because more competitive.
On the occasion of the Week of Taste, students of a primary class are invited by a baker to taste different types of artisanal breads: from the baguette to the traditional bread based on cereals. Commentary on factual images alternating with the testimony of the children and the explanations of the baker craftsman on the importance of education to taste and on the current evolutions of the consumption of bread among the French.
At the Paris Fair, Salvador DALI presided over the baking of the longest loaf of bread of the century,12 meters long before presenting it solemnly to the public during a procession. Commentary on factual images.
Meeting in Paris with Pierre Poilâne, reinventer of a bread based on sourdough and rye flour, made from an ancient process and a traditional centuries-old recipe. The interview with Pierre Poilâne is illustrated by images of the making of his bread and its cooking in a wood oven and made in his bakery.
Portrait of the business manager and baker Eric Kayser on the occasion of the presentation and tasting of his new creation with oregano to members of his team. Commentary on factual images alternating with the testimonies of bakers in full tasting and explanations of Eric Kayser on the philosophy of his company.
Report on the buying habits of the baguette quoditien: boulangerie ou grandes surfaces? The opinions of customers are divided according to their taste and price. Commentary on factual images alternating with a micropavement with customers of a bakery, a large area, the interview of a baker offering a wide range of baguettes and a baker, rewarded with the title of the best baguette in France.
In Paris, on the occasion of a visit to the famous bakery Poilâne, taken over by Appolonia Poilâne, granddaughter of the founder, the American historian Steven Kaplan, a great specialist of economic and societal issues of bread making in France, evokes the evolution of tastes and the making of bread over the centuries. Interviews with Appolonia Poilâne and Steven Kaplan alternate with images of Poilâne bakery’s hand-made wood fire and old engravings.
At the exit of a bakery, customers are invited to express themselves on the quality of the bread and its gustatory and nourishing qualities compared to that of before and after the war. A baker praises baking bread in a wood-burning oven. Microsidewalk of customers.
The INA Galaxy 
