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Each day 120 baguettes are fresh baked and delivered to the campsite kitchen, opened up into hearty sandwiches and sliced for evening dipping. We have estimated that each rider eats at least a length of baguette each day. The loafage is just part of what keeps the Trans-Provence riders and staff going. Today there was also the 20 kilogram of beef, 10 litres of dark beer (donʼt judge, it was for the beef and beer stew) and two boxes of wine (the spirit needs fueling too).
View the 2012 Trans Provence Feature on Vital with results and video action.
Credit
Michiel Rotgans
