Have you ever eaten bread or even better, pizza, straight out of a wood fire oven? The taste cannot compare to bread baked in a conventional oven. There is something about cooking with the raw elements of wood and fire on stone, like many of our ancestors did for so long, that make the taste of sourdough goodies classic and timeless and truly irrreplicable with modern cooking conveniences.
Last winter in 2020, our little family was returning to Canada after months in France, at this exact time of the Wheel, beginning of March. To honor this ‘anniversary’ where we experienced the contrast of senses airplane travel can bring (stepping onto a plane in a green land blooming with its first spring flowers, and off of one in a vast mountainous winter storm landscape of the Banff Parkway), we decided to put together a short video of Yann baking sourdough loaves in an old Wood fIre oven at Graines de Clayrac collective farm, Le Lot, South France, where we stayed and worked with friends.