IN BRIEF
|
At the start of the week, rue Chateaubriand in Bages, a sweet smell of orange blossoms invades the air and attracts passers-by. This enchanting atmosphere is the result of a delicious activity: the preparation of bunyets, these traditional treats which combine know-how and conviviality. Under a large metal gate, the animated voices of the members of the La Cellera Sant Galdric association resonate, testifying to the collective work which allows these sweet treats to be made, while strengthening ties within the community.
At the start of the week, rue Chateaubriand, located in the heart of the historic center of Bages, was transformed into a real olfactory festival thanks to the preparation of bunyets. These sweets cooked in oil, whose enchanting smell of orange blossoms floated in the air, are the result of the collective work of members of the La Cellera Sant Galdric association. This moment of conviviality, under the presidency of Françoise Barate, aims not only to finance associative initiatives, but also to bring the community together around a common passion.
A workshop like no other
In this beautiful street, behind a large metal gate, around thirty participants, mainly women, gathered for four days of intense activity. Prepared in advance, the large room where the workshop takes place has been equipped with everything necessary: a huge table for working the dough, four large frying bins, as well as a corner dedicated to bagging the delicious creations. Each step was carefully orchestrated, and the palpable energy of the team made this workshop all the more magical.
Carefully selected ingredients
Before the start of the making sessions, a list of ingredients was meticulously drawn up. This is how no less than 360 eggs, 60 kg of flour, around forty lemons for the zest, 12 liters of orange blossoms and 50 liters of frying oil were purchased. Each element plays a crucial role in transforming raw ingredients into the sweet little wonders for which the bunyets.
Traditional making techniques
Accompanied by two talented bakers, Geoffray Devernay and André Sunyer, the participants began to carefully mix the ingredients. They then cut the blocks of dough into equal portions which would become the bunyets. Two distinct techniques are used: the first consists of working the dough on the knee, a traditional method, while the second uses a rolling pin. In both cases, this sweet pancake is then immersed in a frying bath, before being carefully drained and put into a bag. This collaboration made it possible to prepare more than 1,000 bunyets in record time.
A moment of conviviality and sharing
Beyond the financial aspect, this operation also represents a real moment of pleasure and sharing. The radiant faces of the participants, the loud laughter and the lively conversations reflect an atmosphere of joy and camaraderie. For Françoise Barate, president of the association, these moments of conviviality are just as precious as the profits generated by the sale of the bunyets. The delicious smell that invades Rue Chateaubriand reminds everyone that life is made up of little joys, especially when they are shared together.
To find out more about this tasty event, you can consult the full article by following this link: here.
FAQ about bunyetes on rue Chateaubriand in Bages
What is the perfume that perfumes rue Chateaubriand in Bages? The street air is pleasantly scented with the smell of orange blossoms.
Who organizes the making of bunyetes? The production is organized by theLa Cellera Sant Galdric association, chaired by Françoise Barate.
What is the purpose of selling bunyetes? The proceeds from the sale of the bunyetes are used to finance the actions of the association throughout the year.
How many participants are involved in the workshop? The workshop mobilizes around thirty participants, mainly women.
What are the ingredients used to make bunyetes? Ingredients include 360 eggs, 60 kg of flour, around forty lemons, 12 liters of orange blossoms, and 50 liters offrying oil.
How are bunyetes made? The ingredients are kneaded, the dough pieces cut, and the pancake is then immersed in a fry bath before being put into bags.
How many bunyetes were prepared during this workshop? More than 1,000 bunyets were prepared.
What does this operation represent for the participants? This operation is beneficial for the finances of the association and is also a moment of friendliness highly appreciated by the participants.
