{"id":18906,"date":"2025-12-04T12:30:00","date_gmt":"2025-12-04T11:30:00","guid":{"rendered":"https:\/\/four-ephrem.com\/?p=18906"},"modified":"2025-12-01T15:03:49","modified_gmt":"2025-12-01T14:03:49","slug":"loubna-tahif-sourdough-bread-baked-in-an-ephrem-wood-fired-oven-discover-the-story-of-a-baker-like-no-other","status":"publish","type":"post","link":"https:\/\/four-ephrem.com\/en\/loubna-tahif-sourdough-bread-baked-in-an-ephrem-wood-fired-oven-discover-the-story-of-a-baker-like-no-other\/","title":{"rendered":"Loubna Tahif, sourdough bread baked in an Ephrem wood-fired oven – Discover the story of a baker like no other."},"content":{"rendered":"\n
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Discover the report directed by Fabrice Cottez<\/a> – available on YouTube<\/a>– which highlights the work of Loubna Tahif<\/a>, a committed baker who has chosen to work with an Ephrem 4m2 wood-fired oven<\/a>. The video highlights a whole world of know-how, passion and transmission, embodying the link between traditional craftsmanship, education and excellence. <\/p>\n\n

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Who is Fabrice Cottez – Boulangerie Pas \u00e0 pas?<\/strong><\/mark><\/strong><\/h2>\n\n
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Fabrice Cottez<\/a> 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. <\/p>\n\n

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In 2018, he launched his YouTube channel Boulangerie pas \u00e0 pas<\/a> 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. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\ud83d\udcf8 Photo credit @isignystemere<\/a><\/p>\n<\/div><\/div>\n\n

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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 <\/strong><\/mark><\/strong><\/h2>\n\n
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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.<\/p>\n\n

Loubna Tahif<\/a>, through her Fournil Fleuri<\/a>, 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. <\/p>\n\n

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