Bella Ciao
Boulangerie utopiste is an artisanal bakery located in downtown Avignon. It proposes organic bread with natural leaven as well as buns, oil pumps, cookies, and a whole lot of products transformed on the spot.

the type of natural leaven:
1. Sourdough (some bread contains yeast)
2. Rice leaven (for rice flour bread)

Address:
43 RUE DES FOURBISSEURS 84000 AVIGNON


characters

Pierre Julien
Previously a communications officer, PierreJulien became a baker. Since 2016, customers have been flocking to Bella Ciao, a "utopian" bakery in Avignon, as much for the quality of the bread as for the quality of the link. Report.

Caroline
Before working in this bakery, she worked for an organic cosmetics company.

Alice
A student at a baking school in Avignon. As part of the school's program, she started working at this bakery as an apprentice a few days ago. The school program consists of two weeks of actual apprenticeship in a bakery and one week of school.

Pierre Buch
Natural leaven meister
He was born in Morocco and raised in Avignon (France), and lives actually in Japan.
In 1982, he founded the bakery named ‘Levain (ルヴァン)’ which was one of the first bakeries in Japan specializing in homemade natural leaven. And he is one of the pioneers who brought the method using raisins leaven to Japan.
In 1985, he established ‘Nova(ノヴァ) which imports actually organic ingredients.

Shoot & Edit : Reiya Watanabe


chapter

0:00 introduction
0:18 making bread
8:18 lunchtime
12:03 open
12:48 cultivating leaven


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#sourdough
#tartine
#bakery
#howtomakebread
#frenchbakery