Tucked away in Chennai, India (southeast coast of India in the northeast of Tamil Nadu), you’ll find an usual and unexpected establishment: a French baking school. The school was created by 25-year-old Alexis de Duclas, a graduate of Essec, one of France’s top business schools, and 24-year-old certified French baker, Antoine Soive, who had previously worked in one of Alain Ducasse’s Michelin star restaurants.

Together, they work toward helping the “Untouchables” in India,* (also called Dalits) the very bottom, absolute lowest level of the Hindu caste system. Their objective is to train and certify the untouchables in the production of French baked goods and pastries, so they will later be more fairly integrated into society and regularly employed. The inspiration to found the school came after a fateful meeting with Ducla and Father Ceyrac, a Jesuit missionary who had worked with Mother Teresa’s Missionaries of Charities to support children and people in distress in India. Many, many months later, Ducla launched his baking school.

Ducla’s school is the epitome of corporate social responsibility, with social issues being the very core of the business, while still maintaining the ability to literally and figuratively “make dough.” Ducla wanted to prove that humanitarian projects can also be profitable. The school is run by the Charity Education and Rural Development Trust. Classes are also funded by philanthropists from India and France. Ducla’s business manages to make a reasonable amount of profit by selling their products.

Students are chosen based on their “untouchability” therefore they must be from economically weak areas and they must be motivated. That is the criteria for selection to this unique school. Along with cooking lessons, the students are also required to take English, Tamil and Science lessons. The training is rigorous and students are required to wake up at midnight and work through the night. After two years of intensive training they should be ready and equipped to handle anything from a fancy gateau for a five star kitchen, to petit fours for a high end restaurant.

A couple of years after the launch of the school, Ducla opened La Boulangerie, a French bakery/ cafe in Anna Nagar West in Chennai operated and maintained by Untouchables (15th Main Road, Anna Nagar West, Chennai 10 Tamil Nadu, India), serving, croissants, cakes, breads and sandwiches.

*Who are the Untouchables in India?

Untouchables in india are branded as impure from the moment of birth. Approximately 1 out of 6 indians (160 million people) live and suffers at the bottom of the Hindu caste system. India’s Untouchables are relegated to the lowest jobs, and live in constant fear of being publicly humiliated, paraded naked, beaten, and raped with impunity by upper-caste Hindus seeking to keep them in their place. Merely walking through an upper-caste neighborhood is a life-threatening offense.

Nearly 90 percent of all the poor Indians and 95 percent of all the illiterate Indians are Dalits/Untouchables, according to figures presented at the International Dalit Conference.

tags: france, alexis de ducla, la boulangerie, chennai india, Anna Nagar West , untouchables

From the iht:

“As a kid in Brooklyn Steven L. Kaplan ate pale sliced Wonder Bread like everyone else but had an epiphany in Paris as a Princeton student in 1962 when he happened on a small bakery on the Rue du Cherche-Midi called Poilâne and bought a bâtard which he filled with cheese and ate in the Luxembourg gardens. “I can still taste that first bite,” he says.

Kaplan went on to become a professor of history at Cornell University, always fascinated by bread as one of the principal actors in French life: it is bread, he says, that seals the social contract in France, the link between the government and the governed.

When in the United States Kaplan, from what he views as necessity, bakes his own bread. In France he is recognized as the bread authority, compared recently in Le Monde with Robert O. Paxton, the American historian who forced French eyes to open on the subject of Vichy. The occasion of the comparison was Kaplan’s new book, “Le Pain Maudit” (Cursed Bread), a study of an unsolved mystery dating back more than half a century but which lingers even in the memories of those not then born: the affair of the poisoned bread.

What became a national disaster began on Aug. 16, 1951, when the inhabitants of the small town of Pont-Saint-Esprit in the Gard region of southern France were suddenly stricken by frightful hallucinations of being consumed by fire or giant plants or horrid beasts.

A worker tried to drown himself because his belly was being eaten by snakes. A 60-year-old grandmother threw herself against the wall and broke three ribs. A man saw his heart escaping through his feet and beseeched a doctor to put it back in place. Many were taken to the local asylum in strait jackets. There was no treatment, no cure and only one possible explanation: something in the bread baked the night of Aug. 15-16 had caused the calamity….” Read the rest

tags: france Steven L. Kaplan Pont Saint Esprit Le Pain Maudit poisoned bread

When I see stuff like this, a vending machine for bread…in France, seen in Arles by the blogger at pasta and vinegar (Thanks, Nicolas!), it nevers ceases to amaze me that the world can make no sense sometimes. That seems backwardly strange. A bread vending machine in France? Please. Are there NOT enough bakeries around??! This one is obviously non-functional and someone wanted it to be erased from the neighborhood without actually having to lift and move it.

I wonder what the bread was like. Was it sliced? Whole loaves? Was is good? Why did the machines exist? Do they still have bread vending machines in France? In the nearly six years we’ve been in France, I haven’t seen any (I might have not noticed them) but I think they are still around somewhere. Where? Inquiring minds want to know.

tags: france french bread vending machine arles