What is a "Tourier?"
This French word, which has no equivalent in the English dictionary defines a unique professional figure. The Tourier is the missing link between the Pastry Chef and the Baker. He/She's specialized in the making of Croissants, Pains au Chocolat, Roulés and all the typical French baked confections. The word itself came from the verb "Tourer", which describes the act of folding.
This series – an hybrid between a studio portrait series and a culinary report - illustrates the making of a croissant by Margot Farenc, a French Tourière with a 4 years experience in some of the most illustrious Parisian bakeries (Stohrer, Utopie, Bacillus).
The purpose of the series is to show the physicality of her craftmanship, which requires a great amount of concentration and energy. The body and the expression of the craftswoman are valorised by the employment of a neutral studio setting and the use of an enveloping lightning setup. These choices valorise also the contrast between the juvenile aspect of Margot and her mental and physical strenght.
