Yves SAINT PIERRE – an artisan baker in Besse en Oisans – produces traditional hand-kneaded bread called “La Tourte de Besse”. He is one of the last villagers to carry on this tradition and one of the rare bakers still working without any mechanization.
La Tourte de Besse – Baker
La Tourte de Besse – Baker (1)
La Tourte de Besse – Baker (2)
La Tourte de Besse – Baker (3)
La Tourte de Besse – Baker (4)

Description

Besse en Oisans is a small village with around 100 inhabitants perched at an altitude of 1500 m. “La Tourte de Besse” is one of the rare mountain bakeries still working without any mechanisation to scrupulously follow traditional breadmaking methods and using special mountain flour.

Products :
“La Tourte de Besse”, Traditional hand-kneaded Ferrand Valley bread
Wheat flour biquets, rye and wheat flour biquets
100% rye, granary and wholemeal
Brioche

Location:
At the bakery.
Market stalls:
- Vizille:Tuesday mornings.
- Gières: Wednesday mornings
- La Grave: Thursday mornings (July > August)
- Bourg d’Oisans: Saturday mornings

Oppening

From 1/09 to 30/06: Mondays and Fridays from 10.30am to 12.30pm and 3pm to 7pm.
From 1/07 to 31/08: everyday from 9.30am to 12.30pm and 3pm to 7.30pm.

Prices

“Tourte de Besse”, Traditional hand-kneaded Ferrand Valley bread (1,5kg): €6
Wheat flour biquets (1 kg): €3.50
100% rye, rye and wheat flour biquets (1kg): €4
Granary (1 kg): €4.50
Wholemeal: €4.30
Plain brioche: €7
Praline brioche: €8

Location

Access: at the exit of the village, above the car park.

La Tourte de Besse – Baker
Besse-en-Oisans