Le Phare des Alpes

Established May 8, 1909 in Valdese, North Carolina

Bread Making

Another Old World Custom followed by the colonists for the years was the baking of bread in a community oven.  In the valleys of Italy, bread was baked once or twice a year.  Climatic conditions were such that the dried, rock-like loaves could keep for many months.  When needed for consumption, the loaves were cut into chunks and dipped in coffee, soup, broth, or wine.  The texture is coarse, but has a delicious flavor.  The Bread Oven at Le Phare des Alpes was constructed of native field rock and is used collectively by members.  Bread continues to be made several times a year for tradition and special events.