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Midi-Pyrénées
A rustic bread "with a taste of yesteryear", born of the shared initiative of the grain growers, millers and bakers of the Lot.
Pastry or bakery speciality from Midi-Pyrénées.
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Croustilot was born in the 1990s from a collective drive: bakers, millers and grain growers from the Lot combined their know-how to revive the bread of yesteryear. The network took shape around the Confrérie du Pain du Lot, founded in 1997 by Gérard Bodi, an association of bakers dedicated to safeguarding the recipe for this bread. The spirit of the project is captured in a phrase from the tourist office: a bread that is "100% from the Lot, with a taste of yesteryear".
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It all begins in the fields: soft wheat is grown in the Lot, then processed in local mills in accordance with strict specifications. The wheat must be produced within the département, with monitoring from sowing right through to storage, using no insecticides to preserve the grain. The flour, free from any improvers, is milled in two watermills on the Célé: the one at Lamerlie, in Sauliac-sur-Célé, and the one at Marcilhac, in Marcilhac-sur-Célé.
The Croustilot and Croustinoise trademarks are registered by the whole network: wheat producers, millers and bakers. Only some bakers in the Lot offer it—about one in five according to a local press article—yet their distribution covers the entire département. In response to consumer demand, a baguette variation, the Croustinoise, was introduced to complement the round loaf.
Appearance
Golden, crisp crust, shaped into a round loaf or baguette.
Texture
Dense, cream-coloured crumb.
Taste
Distinct cereal flavour.
Shelf life
It keeps much longer than other breads.
soft wheat produced in the Lot, according to the network's specifications.
the grain is selected, cleaned, ground and sifted in a local watermill, without improvers.
sourdough dough, kneaded slowly, without additives.
after resting, the dough is divided; the dough pieces are shaped into round loaves or baguettes.
a further rest for the dough pieces before baking.
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Croustilot is right at home on a wooden board, in a picnic hamper or on a farmhouse table. It pairs naturally with foie gras, local charcuterie, Rocamadour PDO and slow-cooked dishes; sliced, toasted or rubbed with garlic, it is also ideal for open sandwiches, rustic soups and salads. It can be found in partner bakeries across the département, notably in Gramat, Gourdon and Cahors.
Croustilot is not an official quality mark (neither PDO (AOP), nor PGI (IGP), nor Label Rouge): it is a collective trademark registered, along with its baguette variation, the Croustinoise, by an entire Lot network of grain growers, millers and bakers. The Confrérie du Pain du Lot ensures its authenticity.
No producer is listed for this product yet.