Coinciding with Tam's birthday, the friendly baker came up trumps when he served us up a 6-course lunch just outside his bakery in a wee tent to keep the rain off us. It was a delicious meal. We were also introduced to French cider and had a wee taste of apple brandy, which was extremely potent! It's what the French have in between the courses to allow them to eat more!
To thank the Thury Harcourt Club and the baker we gave them a signed photo of the team. The baker snuck away and scanned our picture and printed it onto edible paper, which he then stuck on to a cake for Tam's birthday! He even put a very cool candle on the cake, which was like a firework! The cake tasted amazing!
We also got treated to some of the most amazing Brie cheese. It was gooey and so flavorsome. Truly incredible, we felt like we were eating it like ice cream! The baker took us for a wee tour around his bakery.
He showed us the cool machine that makes the baguette and explained that they cook slowly by starting them at a low heat and then moving them up levels to more and more heat. When lunch finally finished it was getting late so we jetted home with our full bellies and jumped on the lake for a training session before the sun went down.
Coinciding with Tam's birthday, the friendly baker came up trumps when he served us up a 6-course lunch just outside his bakery in a wee tent to keep the rain off us. It was a delicious meal. We were also introduced to French cider and had a wee taste of apple brandy, which was extremely potent! It's what the French have in between the courses to allow them to eat more! 
To thank the Thury Harcourt Club and the baker we gave them a signed photo of the team. The baker snuck away and scanned our picture and printed it onto edible paper, which he then stuck on to a cake for Tam's birthday! He even put a very cool candle on the cake, which was like a firework! The cake tasted amazing! 
We also got treated to some of the most amazing Brie cheese. It was gooey and so flavorsome. Truly incredible, we felt like we were eating it like ice cream! The baker took us for a wee tour around his bakery. 
He showed us the cool machine that makes the baguette and explained that they cook slowly by starting them at a low heat and then moving them up levels to more and more heat. When lunch finally finished it was getting late so we jetted home with our full bellies and jumped on the lake for a training session before the sun went down.
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