Conserving bread

In the first half of the 20th century, bread was rarely made every day. It depended on the number of mouths to feed and the availability of wheat and other grain.

Depending on the region, bread would be made once a week, twice a month or sometimes, once a year.

As a result, bread storage became an important issue, especially given that it was the staple food of French people at the time. There was a huge variety in bread storage containers depending on the region up until the arrival of the first boulangeries in the mid-20th century.

At a fixed height, a loaf is placed on the shelf of each compartment.

The most impressive of these containers is the panetière that was mainly found in Provence.

It would be hung on the wall, was barred with a door in the center that often had a lock attached, and was designed so the loaf could be placed inside the container, protecting it from both mice and thieves.