Tuesday, 6 August 2013

Bakery Tools at the Museum

One of the categories that the Poterne museum in Preuilly has a very good range of is tools from all the local trades. These two examples below are specific to the bakery business.

Mortar and pestle for making almond paste.
Once upon a time pastry chefs and confectioners pounded their own almonds to make paste for their goods. Almond paste had been a stock in trade of the patissier since Renaissance times.

Wooden grain shovel.
The grain shovel is made from a single piece of fruit wood. Tradition forbade the use of a metal shovel - presumably because of the risk of sparks, which could cause an explosion in an atmosphere full of flour dust.

The museum is manned by volunteers and only open in the summer holidays, Tuesday - Sunday afternoons.
Guided Walk: There will be a guided tour of the Abbey of Saint Pierre in Preuilly followed by a walk around the town to learn about its history and architecture. Meet in front of the Abbey at 3 pm on Saturday 10 August. Afterwards there will be refreshments offered. The commentary will be in French, but if you are interested in architecture the walk is still worth doing.


Aussie in France said...

I'm going to look out for a grain shovel! As you know, we already have two tools left to us by the previous owner: a flat wooden something to put the bread into the oven and a sort of metal hook to rake the cinders.

Susan said...

Fraussie: yes, you must get one if you can -- it would be the ideal addition to your little collection.

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