Well, Sue and I are going in advance to help set up and to clear up after, and, as we don’t drive and can’t afford the train, we shall be flying.
If you are planning to come please leave similar information as a comment to this post – number of bakers, non-baking partners, etc, how you are likely to travel and what help you can offer.
Mick
bethesdabakin@conzieu 2013 
I would like to come. Probably fly to Geneva and train to Culoz. Might be able to come earlier/stay later to help out but not sure yet.
Ben
How many bikes you bringing?
I would have brought my rickshaw to ferry people to and from the station but it’s too hilly round there.
I should have known you had a rickshaw …
Would love to come, as would my partner Tracey (a fine sourdough baker), and I’ld be more than happy to help with setting up/tidying afterwards. Though I can’t claim any expertise with oven elements, I do know one end of a mop from the other.
I think some sort of communal vehicle hire is pretty much essential. I’d be willing to do my share of chauffeuring. Will probably fly to Geneva, but I’m flexible. If we can find somewhere to hire a car/van, I could pick it up.
Adam
Excellent – so long as we don’t have to sit on the station at Culoz for two hours again while Brad and co go swimming. Be lovely to see Tracey again.
Oh admit it – those two hours were great fun!
Of course, if I picked up a suitable vehicle in Geneva, we could just drive. Though come to think of it, I have no idea how far it is from Geneva to Conzieu …
Geneva to Conzieu 1 hour 15 minutes. There is something to be aware of and that is the Swiss require a permit to travel the expressways. It cost 40 francs. If the rental car happens to have a valid one on the windshield, great, use the 10 miles of expressway. If not, you might want to do the workaround. Very worthwhile to google it without using the expressway to verify route without tolls, it’s tricky, and takes an extra 15 minutes. Same thing on the return. Also, a car hire in Geneva can be at the Swiss or French side, attention! Either works, but you MUST return the car where you rent it. Swiss is probably easier, all things being equal. To return to the French side you must follow signs to Ferney-voltaire, not “France”. Logical, right? Remember that, it will vastly simplify things.
Brad, I have discovered that the Moulin de Calichet has closed! This was one of our main planned flour providers, everyone. Their web-site re-directs to Minoterie DUPUY COUTURIER, a bit nearer St. Etienne. I’ll try and get over to them and have a look (it’s a long way). Worry not, I will continue my research – the flour just has to be top quality for an event such as this, hasn’t it?
I really agree that we could do with some strong flour, this French white stuff can be a bit feeble even if it tastes nice enough.
I could do with some advice on quantity for each type we want. Perhaps not everyone is familiar with the T80 or T110 types popular here – should I procure some?
On transport, I believe I have been lost getting in and out of Geneva/Switzerland more often than anywhere else (and I am quite well-travelled) – the signposts are useless and very confusing. I echo what Brad says: needs pre-planning or GPS. Lyon to this area is easy enough with a decent map.
Wow, closed, it has been a family business for generations, they showed me a (non functional) stone mill out back once, sad….:(
I’ve been trying to get my daughter to bring some flour from Switzerland, but having difficulty sourcing. She will at least bring a few kg. of emmer and roggen. Anyone remember the emmersprossen (emmer with sprouted sunflour seeds) break from 2007?
I would also love to come to Conzieu (I can almost smell the vegetarian pate…). I’m also available to come out a little early/stay on a short while if I can be useful with set-up/clear-up. (again no expertise in oven elements unfortunately). I’m also probably arriving at Geneva via Easyjet.
Robin
Camper Van at the ready!
Hi Mick
I would love to come. I would like to bring Stef along this time. I will be driving down (bit of a wimp when it comes to planes!)….don’t know anything about electric elements but I do know a bit about wood-fired ovens…..would love to see what type of oven Brad has..
Terry
n.b……I’m up at Machynlleth, this week-end building a brick Pompeii …organised by Rick.
I’ll be there, along with Jackie. Unsure of transport or timing just yet, but will update here or relevant section when available.
The wood fired oven is a commercial one available in France, La Four Grand-Mere, works fine, particularly for bread.
ment to Who’s Coming?:
Hi all.
I’d love to come again this year, along with Amy (also a baker and very keen after hearing my stories of the previous events). After missing out on France the first time around I don’t want to again! Sadly my dad (Eddy) won’t be able to make it this year.
I don’t think we’ll be able to arrive early but we can certainly stay to help with the clear up as we’ll probably stay on to visit family and friends in the area. We’ll probably fly to Lyon on the Friday evening before and hire a car, so could give lifts from there to Brad’s if the timings work out for others.
5 months away, yet excited already!
J
I do hate this blogging thing. I left a reply and it’s eaten it. So i am trying again…
Will block out that weekend and extract myself from work Friday and Monday. Will fly to Geneva and since I do not drive you had better put me on serious clear-up duties Monday. I’d love a bed, if there is one – Stigs and tents don’t mix well.
Thank you Brad again – I missed out when you last hosted and can;t wait for this one. Will be great to see you again. Stig
Hi Stig
It’s not you. it’s the way WordPress operates. Your first comment has to be approved by me before it will appear here. Now you have been approved as a Fit & Proper Person all your future comments will automatically appear so long as they come from the same email address.
Next, you and everyone else who is coming will be invited to become Authors so that you can add posts to the blog.
My family are doubtful about the FIt and the Proper, but prepared to concede on the Person. Thank you. x
Ferry now booked! Details soon re arrival date and helping to set and clear up.
Vic & Diana
Hi all.
Slight change of plan at my end; now looking like it’ll just be me (and perhaps Eddy, my dad) coming over. I’ll probably fly out from London at some point on the Friday, and fly back on the Monday. If anyone’s doing the same shall we try and coordinate flights? Stig? I’m happy to rent a car once over there and drive people on the same/similarly timed flights to Brad’s and back if necessary.
Jack.
Hi Jack – I’ll be doing likewise, so yes let’s coordinate on flights and I’ll be pleased to share car costs. Stig
Great; have sent you an email with the flight options. Anyone else flying from/to London on those days? J
I’m planning to arrive around 7pm on the Thursday night on my folding bicycle (that’s once I’ve bought it) having travelled round by train that day from Italy where I will have been on holiday. I have booked train leaving Culoz at 08.22 on Tuesday 17th and return by various trains to St Pancras.
Hi all. Stig and I have booked flights: London to Lyon on Fri 13th, returning on Mon 16th. There’s room for another two in the car if anyone else catches the same flights, so get in touch if you’d like to take them. Exciting!
Sorry that I haven’t checked in here for a while.
I’ve quickly got myself up to speed.I hope to be able to collect anyone who can get to Culoz and take them to Brad’s.Let me know nearer the time.
Brad and I spoke at length this morning (it still amazes me that one can speak to the other side of the world, let alone in better quality than locally).Really looking forward to the event.
Pete
Pete and I have been planning flour. If anyone is coming by vehicle from the UK, and is willing to bring some “string” flour, please let us know, some flours are not available in France.
That’s strong, not string.
I posted this higher up the page by error and am worried it might get missed, so here it is again –
Brad, I have discovered that the Moulin de Calichet has closed! This was one of our main planned flour providers, everyone. Their web-site re-directs to Minoterie DUPUY COUTURIER, a bit nearer St. Etienne. I’ll try and get over to them and have a look (it’s a long way). Worry not, I will continue my research – the flour just has to be top quality for an event such as this, hasn’t it?
I really agree that we could do with some strong flour, this French white stuff can be a bit feeble even if it tastes nice enough.
I could do with some advice on quantity for each type we want. Perhaps not everyone is familiar with the T80 or T110 types popular here – should I procure some?
On transport, I believe I have been lost getting in and out of Geneva/Switzerland more often than anywhere else (and I am quite well-travelled) – the signposts are useless and very confusing. I echo what Brad says: needs pre-planning or GPS. Lyon to this area is easy enough with a decent map.
Just a little update on the subject of flour and to assure everyone that there will be plenty of perfectly good quality. I have a very respectable backup supplier who is well stocked with every sort and I use regularly but I am still sniffing around for mills in the region – I’ll keep you posted.
Exactly how many will we be, anyone? I’m buying the flour tomorrow…
I’ve put off saying anything here about when I’ll be turning up for this year’s gathering… hoping that I’d be able to wangle it. Unfortunately, commitments in the form of work seem to have conspired to thwart my attempts to get the requisite time free to attend. Sorry I’ll miss all the floury fun, next year in Wales!
I have arrived here in France. Anyone concerned about sleeping, we have beds and floor space and can allocate based on couples having priority for a single queen bed. Camping space available. Does anyone want a referral to a hotel or is the above all OK? See you all soon!
That’s great, Brad – thanks so much for having us back! Look forward to seeing you all on Friday!
Thanks Brad – a bed would be great. Shall I bring my own sheet etc? Any other guidance on what to bring – scales, bowls, baking tins???
Some further information: please definitely bring bowl scrapers, optional but desirable are bowls, tins, small scale, etc. I have only a few baskets for final proofing, so if you own baskets please bring them. I have a few tins, and several containers for proofing but usually tins are less popular than free-form loaves. Sleeping bags or sheets are great but I can provide a few sets extra. I think we have enough towels for everyone.
Is there anyone bringing a significant other who can do cooking and clean-up? If not, we can all take a meal to prepare and share clean up. Is anyone com,ing from Geneva or Culoz on Friday? If so, my daughter might like a ride, please contact me at bprezant@uw.edu or bprezant @icloud.com using iMessage.
I now have a phone; cell service now works in our home! Guess they put up a new cell tower nearby. Cell is 33 (0)6 18 62 02 79
For anyone driving , after reaching Conzieu, head north out of the center of the village, 200 meters up the road is a sharp turn on the right up a hill, marked Eglise and mairie, take that, pass thru the arch next to the church, that is our house on the right. Ask and we will show you where to park. Alternatively, follow the enormous crane visible at the top of th village to our house, th range is perched 50 meters from us doing work on an adjacent building.
Please let me know when you’re coming and how many! Still. It sure how many to shop for food. Also exactly when you anticipate arriving and departing, much thanks!
Tracey and I arriving Friday afternoon, with Jack, Ed and Stig, and leaving together on Monday. We’ll bring scrapers and a few baskets, and I’ll try to get hold of a small scale too. She’ll hate me for saying this, but Tracey is very adept at the cleaning-up! And I’m more than happy to cook a meal or two: have plenty of experience of the full spectrum from vegan to carnivore.
I’ve got a number of various bread baskets that I shall bring plus a sheet of linen (less than 2 meters) that we can cut up (it’s in the washing machine as I write). I have only one old scale (inaccurate). The mill gave me three weight measuring cups (lined for different types of flour/grain etc) which I will obviously bring along. This was the closest we got to discount – it’s not that sort of a business.
As for people, Susan will certainly come for one evening meal – ie the eating bit not the baking bit.
We have a great friend who may like to join us if he can if that’s OK, Brad. He is an excellent amateur baker/cook from Egypt. I will confirm after I’ve spoken to him. He speaks excellent English.
Obviously, I will take my turn at the stoves as required although I’m not the world’s most experienced cook for numbers.
I was to pick up Mick from Culoz on Friday so perhaps I can collect your daughter, Brad.
For shopping purposes, I will assume everyone is here for Friday dinner who is arriving Friday. Let me know if this is not the case. If you will be arriving earlier in the day Friday for lunch please let me know. As for Sunday I am assuming everyone is here for Sunday dinner (evening) unless I hear otherwise, and for breakfast Monday if you are leaving Monday. That is except for cleanup crew who would be here later. Who is volunteering for cleanup crew? Till what time? Pete is bringing the flour over today, my daughter also dropped off 5 kg. of whole rye flour from Switzerland on her last trip here.
Happy to cook, happy to clean up. I believe the Jack/Eddy carload leaves Monday noon-ish. Phps we should devote Monday morning to team cleaning? I can bring scales and measuring spoons, some baskets and tins, a bowl or two, some teatowels.
Amen to that – Monday morning sounds like clean-up time! And I guess that’s a yes, please to Friday dinner/Monday breakfast for all of us.
Am bringing a cheap scale that I picked up in Sainsbury’s this morning, plus a couple of bench scraper, several proofing baskets and teatowels.
See you all tomorrow!
Have you noticed the cathartic effect I have on you guys? I say I can’t come and everyone starts communicating with each other. I think I should stay away more often.
Rick is planning to organise next years event early summer 2014 – probably June. Then it’s Ben’s turn.
Have a great time.
Mick