The ambassador of Luxeuil
Christophe Drouhet is a baker in Luxeuil-les-Bains. A finalist in La Meilleure Boulangerie de France , a competition broadcast on M6, he lost in the final after an exemplary career where he was a wonderful ambassador of Luxeuil ham and the region's gastronomic know-how. For Cella, he looks back on his career, his know-how and his love of the profession...
What did this competition bring you?
A very good reputation. This allows for sustained activity of around 40 to 50% more than usual. The result is that we will hire a saleswoman and an additional worker. But don’t worry, I won’t stop working!
Your parents were bakers. Your grandparents too. What do you think of when you think of them?
I think the grandparents would be very proud. When they arrived in Luxeuil in 1958 they were not promised a long time because they came from the countryside and arrived in “the city”. The tiny bakery has grown a lot since then!
Is the job of baker more difficult today than before?
I find not. From the moment you stand out with quality, things can only work. What is most important — I think — is to produce quality and only quality and not to sell off your products.
What has changed for you?
The look of the people around us. Before, when I passed through the store, few people said hello. Let’s just say that this is different!
Three favorite products from the country of Luxeuil?
Luxeuil ham is an exceptional product! The ham represents the city and its gastronomy well. The second is Kirsch de Fougerolles obviously which is a product that we use a lot in pastries. And the third… It's not necessarily a local product but it's a product that we also find here and that I love working with, it's rhubarb!
Your Luxeuil ham swirl was a great success. How did you come up with the idea?
The mayor of the city asked us to highlight Luxeuil ham in a preparation. Little by little we arrived at this result! We were already making onion jam with red wine. The idea for this focaccia bread came… and after several tries, the whirlwind was born!
What is your favorite product to work with?
The whirlwind even though I love doing everything! The whirlwind is something specific to do. Technically it's difficult, there are a lot of steps between the onion jam and the focaccia dough, the oven so that it is perfectly toasted... And it gives off magnificent smells!
In the profession are you more old-fashioned or modern?
The ancients worked a lot on instinct. I like technical and modern equipment that allows us to do artisanal work, without killing our backs while being super creative.
How do you see the evolution of bread?
People are turning to wellness breads . The days of buying a quantity are over. The issue of gluten is more and more present and this leads us to evolve too and to consider working with older flours less rich in gluten such as spelled flour.
What is your wish for the future?
I wasn't really interested in bread at first but more in baking. In the next ten to fifteen years, for the end of my career, I want to work on bread thoroughly while remaining very, very artisanal in our work. We already have two stores, that’s quite enough. We are not going to change dimension. We want to remain on a human and artisanal scale, that's the most important thing.
You work as a couple. Is it difficult?
Of course it's difficult as a couple. You have to be a super strong couple. This is what we are lucky to be with Cécile! For us, vacations and days off are rare... Working as a couple means sharing the troubles together. But it also means sharing the greatest joys like that of having participated in this competition! Even if it's true that afterward, with the best bakery you have less room for error!
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