...... gave us a chance to sample some brioche baked in the village bakery. It still uses a traditional wood-fired oven, and the various products are made from flour ground in the adjacent water mill.
The brioche was certainly very good indeed, as was the sunflower seed bread which we also bought.
The mill is powered by two large water wheels.
This shot shows the gear room where the power is transferred via pulleys and straps to the upper floor where the actual milling takes place. The flour descends down the grey pipe at the back, and goes straight into large sacks placed beneath the pipe.