Une femme en boulangerie ! Découvrez la journée d'une boulangère ‼️

ah friends today in papa bakery we are not doing very well we are near pessac la hockey at the fortin house and we are going to meet laurine martin the head baker of zep hockey a passionate baker and that is what interests us today 'today we're going to put women in the spotlight at the ehess [Music] come on, I wanted to make a video today simply on women in bakeries but here's to find out a little more about what is what pushes a woman to become a baker what are the conditions so I know that in baking we will be around 5% women there are very few in the classes there are also quite few here about one in 15 generally in bakeries that's it but in pastry making it's better in bakery pastry making we're going to have a little more women and that's good for me there they have their place and frankly that's it don't hesitate to get started, we're going to find out a little more with Laurine there are more women in pastry making quite simply because it's not at all the same profession we associate them with bakery pastry making pastry doesn't work at all all be the same constraints the same loads carrying the bags of flour from the bins and taking out large quantities of dough you see the oven but the oven is quite high it's really going to be not an easy job for women and even I am still campaigning for women in bakeries I often take them to the competition they are meticulous they have all the required qualities and laurine will be able to tell us more we will film her a little bit in her work and we will find out a little more come on it's gone laurine go ahead I'll let you make a little presentation myth first five minutes plus your background you come and then that's it if you started with baking or directly pastry I started profession at the age of 15 years after college I started with a pastry baker's pack on a work-study basis in Cholet so in Maine-et-Loire at La Bonne Audry and then I went directly to a master's degree in baking so I was at les charruas angers for my employer after school it was in Poitiers the Saint Benoît campus so after passing after you did your professional baccalaureate bakery dough and direct at half mast ok and waited a little bit August was able to return emblem directed more for a long time bm directly in sap was obvious I did an interview with the school because at the beginning they absolutely wanted me to go through a bpa before but I didn't want to go through the baby since in terms of my abilities I felt quite directly ok so when we say bm we're talking about the master's degree so it's a level 3 it's the highest level of baking studies and so you're not stuck on the building so no I'm perfect of pastry after my baccalaureate I just did the basics during my baccalaureate so I did a lot of businesses so it's mainly the basics of hockey school and you enjoyed baking despite the difficulties for you it 'what's happening during baking in a low bakery at the moment we're right in it we're going to say it's the heat especially and afterwards but it's sure that there are time constraints well after now it's still more in group 1 I adapted well we manage to do shifts of 15 days morning after noon so in terms of hours it goes better and as we want hot bread in the afternoon we need bakers the bonus also says so in rotation it's done well etac and there I see Landes and in hockey so Laurine for the little presentation so she is 22 years old and she is going to try to qualify to represent France at the world steel of the careers olympiads it's here it is a great promotion of craftsmanship and this is what is interesting for young people and here do not hesitate to support it so here what I am offering you from the bone and we are going to make a little tour in the bakery you are going to show us b perhaps what is a little bit restrictive for so we are talking today we are going to talk a little bit about women in crafts but it is not necessarily there there is it goes more c 'is at the physical level at the level of capacities because you will see there are loads lifted and there are quite a few large grills there are quite a few things like it was going to the bakery is there it's gone [Music] although in reality we take around 15 per day it will be to fill the mixer as there are around 25 kg of flour for tradition in any case we will come and drop off our bags of flour and then in our day we will handle approximately that a 25 kg bag we will come and put in the case of strong swell during kneading so after all the bakeries do not make such large quantities but you should know that here is a bag its 25 kg so at physical level that's it and then when laurine for example a chef like laurine goes to work she won't have any labor it's she who will do everything from a to z so here's a discharge it's going to be one thing knowing that the bags were adapted before for a time it was 50 kg even 100 kg it seems to me so here it has been reduced but it is still quite restrictive therefore and also therefore as she told you debate which is a mess of 130 kg of flour that's almost 280 kg of pasta so there it is also physical for the back and the knees but it's part of the job yes another constraint will be the repetitive gestures of the job and suddenly when we discover the dough we will put 8 8 to 11 kg of pasta per bach to make the equivalent of 4 and expensive a kneader 200 kg of flour we will handle 40 trays so that is to say 40 trays that we will put in the chains each time suddenly another constraint of the job will be the ports of the grids where there are approximately 15 kg of golden paste supporters each stick on this grid so it will be handled with water ladders to bring it to our everything for it putting in the oven or even at the time of shaping so there is also another thing it will be the boxes of bread at the world unloading we will put our pieces of bread in the boxes so some will go to the store it will be done quite easily then after there are also deliveries where we have to carry the boxes of 15 to 20 kg of bread into the truck of the reason that it is quite easy to lift when it is empty but I can tell you that as soon as there is a little bit of pain to transport them and there again we are lucky to have a workshop which is on the same level as the shop so they can slide the boxes but sometimes it is seen the rise of stages with the boxes and there it is quite technical and it will take us directly to the oven the machine so the lot will explain to us a little bit because bert there we see it in relation to the bella oven in addition it is a oven of compet a good the tackle series had neither 12 bush so it's cooking I can tell you there at the moment today I think it's around 35 we're lucky because the oven is off but mask harder here I leaves him a little how to kill because for me it's all over but at the moment with the heat when we pass at 8 o'clock in front of the flow of four o'clock at noon in addition to the heat of the lab it's true that it's here you have to hydrate well for the duo loading but then it's quite simple for the mat because in itself there is a spring so it will stand up almost on its own and then that it is eager so I there is really no weight of bread since afterwards there can be up to 15 kilos of dough on the belt then so far so good and then I had to get on the belt to pull my mat of the small call remove my mat so that's it, it's the movements of the baker knowing that it's not laurine and especially if you 're a man and you're quite short in height as you would say good for me that's fine I'm not complaining about putting 70 it's good it's not bad but there it is constraints the feet on the front of the oven there it is a carpet which is brand new the deceitful it is magnificent and so that is going well but I can tell you that when things are not going well it's hot potato and what's more, well there it is the carpet version but there is also the shovel version will perhaps give us a little demo to count with the call it's a hassle in water for the shovel at the top of the neck me I'm hungry on my own I couldn't catch the pines not take out the plate directly on the call so it's either bring them closer and with the gloves I take them remove it or we get together in pairs with a colleague to remove the organic plates [Music] thank you lolo that was exactly what I wanted to see a little bit because well we are aware of it but it's also good to have it show because but sometimes little women do much better than certain boys because they have tenacity and perseverance so here I am pushing you Lorraine if you really had to encourage young women young girls who want to start the profession of baker but who are afraid sometimes but perhaps constraints you what is your secret what is your cash register who wants to tell them my secret I think it's the motivation and then finally now it's true that there are still a lot of things that are adapted, we still manage to try to carry as little weight as possible on another day, obviously we always have certain loads but we have some trolleys which help us boxes of bags of flour from the neck which have decreased and then what is important is above all to do muscle strengthening in sport to maintain oneself and not get hurt at work that's thanks to the bakery already you go and save on the subscription to basic 8 especially at this time with 50 degrees so you are at the low level of reception in companies I know that you have done several companies have you already had there maybe some problems or has it always gone well no I haven't encountered any problems except for the search for my professional baccalaureate some employers told me no it's not a job for girls that's it but after that no I found companies that were ready to take on girls and then were always happy with the work done and I was never told well no in fact it's not interesting because you have to give in for six for your share in relation to the charges no no I didn't have that problem there one thing ok well that's what perseverance is and hanging on at all costs and then in the end it pays off because now you have a magnificent a magnificent career dating back to your young age and you're still going to see lots of things maybe opening soon so above all don't forget to follow laurine on a stadium as usual I'll mark it under the video and I'll see you soon so you can also show us some a little signature recipe maybe a problem come on thank you and see you soon on bakery papa ciao ciao and see you soon [Music]