Discover the report directed by Fabrice Cottez – available on YouTube– which highlights the work of Loubna Tahif, a committed baker who has chosen to work with an Ephrem 4m2 wood-fired oven. The video highlights a whole world of know-how, passion and transmission, embodying the link between traditional craftsmanship, education and excellence.
Who is Fabrice Cottez – Boulangerie Pas à pas?
Fabrice Cottez is first and foremost a passionate craftsman – his love of baking has its roots in his uncle’s bakery in Burgundy, a heritage he has turned into a vocation. After training in pastry-making, he naturally turned to bakery: this contact with dough, leavening, fermentation – and all the infinite creative possibilities that this universe offers – immediately won him over. With a master’s degree, he also spent a significant period in Africa passing on French bread know-how – an experience that profoundly enriched his career and his vision of the profession. Returning to France in 2012, he settled in Bordeaux and became a bakery teacher at a vocational high school. This brought him into close contact with teaching – a role he embraces with conviction.
In 2018, he launched his YouTube channel Boulangerie pas à pas to share his techniques, gestures, recipes and advice, aimed at amateurs and professionals alike. Since then, he has built a committed international community. Today, through his videos, courses, conferences and coaching, Fabrice combines transmission, pedagogy and passion. He helps many aspiring bakers – beginners and experienced alike – to develop their “baker’s instinct”, to gain autonomy, and to understand fermentation, leavening, shaping and baking.
In short, Fabrice is a craftsman-educator, a passer of know-how, deeply convinced that bread is not just a food – but an art, a culture, a bond.
📸 Photo credit @isignystemere
She keeps the tradition alive: sourdough bread and a wood-fired oven in the countryside – Watch the full video on Loubna Tahif and her flower-filled bakery
This video, directed by Fabrice Cottez, is not just a portrait: it’s a tribute to craftsmanship, commitment and daring.
It spotlights a woman who has created a unique universe, true to her values, and who inspires all those who cross her path – professionals and enthusiasts alike.
Loubna Tahif, through her Fournil Fleuri, shows that bakery can be a veritable field for personal expression. She embodies a generation of craftsmen who are reinventing codes, without ever betraying the essence of the craft.
Why choose a wood-fired oven for your artisan bakery?
Le Boulanger 4 m² d’Ephrem: performance, authenticity, made in France and differentiation
The wood-fired oven: a professional tool and a signature of craftsmanship
Choosing an Ephrem wood-fired baker’s oven means opting for authentic, long-lasting baking, backed by over 45 years of French know-how. Thanks to their direct heating, the flame enters the heart of the baking chamber and guarantees the true “wood-fired bread” appellation – with a richer crust, an exceptional base and incomparable honeycomb development.
Manufactured in chamotte-based refractory concrete and fully modular and demountable, Ephrem ovens combine sturdiness, high-performance inertia and wood-saving features. Their patented motorized rotating hearth ensures perfectly uniform baking without moving the loaves, while the integrated steam box makes it easy to control humidity and the final result.
Designed for professionals, installed in just a few days and guaranteed for 10 years, Ephrem ovens offer power, consistency and reliability – all while promoting a craftsmanship that respects materials and taste.
