© Frederique Berlic<\/span><\/figcaption><\/figure>\nThe Community of Municipalities of the Pyrenean Cerdanya participated in the rehabilitation of the old bakery. The \u201cCorsican\u201d bread trough and tools are original. The oven with a surface area of 6 m\u00b2 can cook 30 round breads of 2 kilos per batch. Its heating takes place 3 weeks in advance so that the mass of brick and earth reaches a uniform temperature for both the roof and the floor. Once consumed, the embers are evacuated from the interior of the oven and the floor is cleaned.<\/p>\n","protected":false},"featured_media":4015,"menu_order":0,"template":"","class_list":["post-9878","temps_fort","type-temps_fort","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n
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