Changing Habits
It’s now October, autumn here in Europe, and summer is becoming a distant memory as the temperatures drop, days get shorter, and leaves begin to fall.
Over the past six months, we’ve produced more bread than ever before, introduced new products, and welcomed more customers than in previous years. It’s been gratifying to hear people speak enthusiastically about a product as simple as bread.
October, though, is a quieter month. Holiday guests have left, and the village resumes it’s timeless routines. Difficult then, to predict what to produce each day… Knowing that aside from the weekends, we’re unlikely to see as much demand as during the summer months. Surprising then, that I’m sitting here after yet another long day baking an even greater range of breads than before (this month’s popular one being our 1kg ‘family’ loaves) Fewer direct visits to the bakery perhaps, but more deliveries to neighbouring villages, shops and restaurants. It’s interesting to reflect on why local families buy less bread when the weather turns cold and wet.
We know from experience that as we move towards winter, and end of year celebrations, demand will once again increase. December and January are traditionally the busiest months for a boulangerie here.