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Welcome on Internet site of Gallet
bakery.
We have creates this page so that everyone can reach the site: this
page is " a version reduced " of the principal site. We wish you a good visit.
Note: this page
was translated by a robot. It is thus possible that orthography or grammatical
mistakes are present.
Moreover, for reasons of compatibility and speed, we
voluntarily removed the photographs. If you wish to see the photographs, you can
connect yourselves on the principal site after having read this text.
Thank
you for your comprehension. |
Situation
Gallet bakery is in the department of the Sum (80), in Picardy, and more
precisely in Saint-Valery on Somme, the mouth of the Sum
Saint-Valery is at
40 minutes of Amiens, and 2 hours 30 only of Paris.
In
Saint-Valery on Somme, bakery is in the Old City , just opposite the
Saint Martin's day church and right at coast of the town hall (for
more information on the city, visit the Web site of Saint-Valery on Somme ).
The schedules of openings of the store are:
- in season : opened 7/7 days of 7 H at 19. 15.
- the
remainder of the year : Monday at Friday of 7 H with 13 H and 15 H with 20 H
and it
Saturday of 7 H at 19. 15.
- Attention : Annual
closure of mid-June at at the beginning of July (the precise dates are
communicated on the site and are posted with the store at the time of the
approach of closing).
We are fully at your disposal for all your questions
about bakery, our productions, or for any suggestions.
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The Beaten Cake
The Beaten Cake is the
Picardy speciality.
Composed primarily of egg yolks, it is a marrowy and
light cake.
With Gallet bakery, we manufacture it since soon four
generations in the same furnace.
It would be damage to spend one weekend to
Picardy without tasting with the local speciality.
Taste with the Beaten
Cake! You will not be disappointed!
Information : € 6.20 part
Availability : all
days, batch with 11h in
general.
The Battu cake is a high and
corrugated cake.
It is composed of yeast and sugar, flour, egg yolks. The
cake Beaten request to push several hours for a cooking with approximately 20
minutes 180°C.
It is cooked out of mould called " to Battu cake ", with
back.
For this reason the cake is gilded always more at the base than on the
remainder of surface.
With Gallet bakery, we manufacture since soon four
generations the Battu cake with a receipt of which we have the secrecy.
The
Battu cake is called thus, because formerly, it was beaten very a long time with
the hand.
It is preserved very well: from two to three days by replaçant it
each time in its plastic sachet.
You can taste the Battu cake with rhubarb
jam or any other jam, or even nature.
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24 hours with the baker
Manufacture
morning starts for Fernand
and Guillaume at 3 o'clock in the morning approximately, sometimes a little
later out-season.
They start all the machines, and light the furnace (from
which the temperature is gone down to 170°C during the night) so that it is
ready (approximately 220°C) for 7 hours.
The work of the baker now consists in making the bread dough. It mixes
water, flour, salt and yeast in the kneader . A paste then is obtained
that one kneads during approximately 20 minutes.
One puts the paste in the graduating machine . Its role is to cut
the paste in several lumps of equal weight.
These lumps are then placed in
the façonneuse one , machine which transforms them into rods.
Each
lump gives place to a rod.
The rods are now
ready. They are posed on plates, where they will push during approximately 2
hours. During this time, the baker deals with the manufacture of the other
breads and cooked the prepared viennoiseries the day before.
One charges
the bread in the furnace which now reached a temperature of 220°C
approximately.
Towards 7:15, the first rods are put in ray at the store
which opens then.
The morning
Anne-Marie begins her day. She puts in ray the first still
hot rods, pastry makings and viennoiseries, serves the first customers, and
distributes the newspapers for the store and the rounds.
Guillaume charges the van and leaves to supply out of breads
and viennoiseries the hotels with restaurants of Saint-Valery on Somme (like
the Pilots , the Vacation village of the Cape Hornu , the
Guillaume Relay of Normandy , Four Seasons , Picardia ...) as
well as the school canteens.
Sylvie begins her day. She loads her car by
estimating the number of breads which she must carry. Then towards 8:45, it
leaves to make the round of Saint-Valery on Somme.
All the rods and
viennoiseries are cooked. After a pause breakfast, the baker starts to prepare
the Beaten Cake, the Picardy speciality (see our productions ).
Guillaume prepares his car and the bread load, viennoiseries, pastry
makings, newspapers...
He leaves in Pinchevalise and Boismont to make his
rounds.
During this time, the baker cleans the bakehouse.
Sylvie returns
from her round. Hardly the time of débarasser the car that Elyse arrives, load
the van and sets out again at once for the round of Pendé.
During this time,
Anne-Marie who was useful the customers is made replace by Sylvie, in order to
manufacture all pastry makings.
At midday, Elyse returns from its round,
follow-up of Guillaume around 12 hours 45.
Closing of the store until A 15
hours.
The afternoon
It is the opening of the store. According to days', it is
either Anne-Marie, or Sylvie who accomodates the customers the afternoon.
The saleswoman of the afternoon starts to clean the windows and the ground
of the shop.
Fernand and Guillaume are able then to manufacture the
viennoiseries which will push during the night. They also light during a few
tens of minutes the furnace in order not to let it too much cool for the
following day.
Closing of the store. One stops the furnace and one closes
the chimney not to let heat escape.
It is the end of the day. It will begin
again tomorrow, at 3 hours.
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Contact us
To contact us, send to us an e-mail while
clicking here
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