What is this new baguette served in canteens?

No more baguettes arriving by refrigerated truck after a stay in a cold room. Since November 7, in a third of Toulouse canteens, bread has been delivered in the morning by an artisan baker from the Gloire district. David Ayat adds bran, according to the recipe developed with the nutrition specialists of the central kitchen, but, above all, he uses organic flour that could not be more from Toulouse.

“Organic soft wheat” comes from Domain of Candie, the municipal agricultural authority located south of the city, which produced 102 tons this year. Enough to make 300,000 of the 900,000 organic baguettes consumed each year by schoolchildren.

“Before, we sold wheat in a classic circuit and the new idea is that it is the people of Toulouse who benefit directly”, explains Jean-Jacques Bolzan, deputy mayor in charge of “eating well”. The wheat is ground in a mill in Saverdun, Ariège, which regularly supplies the baker with fresh flour. Difficult to say if the students noticed the change. “But there is less left, there is less waste,” notes Sandra Lestrade, the director of the central kitchen.

After complaints about portions

The presentation of the “Toulouse baguette” comes a few days after the controversy launched by Agatha Robyan opposition municipal councilor, who posted photos on Twitter of very small portions served in canteens in the city.

” It’s absurd ! On a photo, we fill the plate as we want, and we talk about portions for children, ”answers Jean-Jacques Bolzan. The elected invites the opposition to participate in the meeting where, every month, “the menus are developed with a dietician”. But he refuses to serve, as Agathe Roby claims, the menu of canteens to elected officials of the municipal council.


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