The beginning of baking bread in collective village ovens was a moment of intergenerational sharing. In the dim light and heat of the rooms, the children fought off sleep, waiting to see and taste their small, freshly baked and still warm loaves. Often, for some of them, it was even the only opportunity to taste something sweet.
In addition to the classic rye bread, adults also kneaded some sugary loaves, which they gave different shapes, like cockerels or other animals.

During bread making, flantse or flantsòn were prepared for the little ones, i.e. flattened and round rye bread to which a little sugar was added, sometimes a little butter, raisins, almonds and candied fruit.
To make the gift even more special, sweet breads are still given the shape of animals and some flantse are now also enriched with white flour and cocoa.

Flantse is a traditional agri-food product (PAT).