In the tiny southern town of Cucugnan, baker Roland Feuillas is using a 17th century windmill he restored himself to grind ancient grains, and from these grains, he bakes the loaves of artisanal bread that bring locals and tourists alike.
The mill was essentially in ruins before being renovated in 2003; since then, it has been used exclusively by the bakery located just underneath, Les Maitres de Mon Moulin.
Chocolate chip cookies, shortbread sablés in a variety of flavors, and other goodies are on offer.
And then, of course, there’s the famous bread. I visited quite early in the morning, and the stock was already somewhat… depleted. Nevertheless, the helpful staff helped me to understand the differences in flavor, texture, and crumb density created by each of the flours used, and I was able to make my selection: a dense, moist kamut with a cereal, almost sweet flavor.
Oh… and it’s hard to beat the view.
Maitres de Mon Moulin –3 Rue du Moulin, 11350 Cucugnan