A unique bakery in the Châteaudun detention center allows inmates to gain baking skills and work towards professional qualifications. Operating daily, the inmates produce around 700 baguettes, which are distributed within the prison. This initiative, supported by the bakery federation, aims to aid reintegration into society, with inmates like Morgan and ‘LK’ expressing newfound purpose and dreams of opening their own bakeries post-release. The program fosters discipline and offers a chance for personal growth amid incarceration.
The aroma of freshly baked bread, the sight of flour dusting the air, and the warm baguettes emerging from the oven create a lively atmosphere at a unique bakery located in the Châteaudun detention center in Eure-et-Loir. Unlike typical bakeries, this one is run by inmates who are honing their skills in preparation for life beyond prison walls.
Every day, from 07:30 to 11:30, a small group of fewer than ten inmates, clad in white uniforms, rotates through various roles within the bakery, which is strategically situated away from their cells and close to the workshops. Ruddy Francius, the head of the establishment, proudly oversees their progress.
The inmates take on multiple tasks, starting with kneading, shaping, dividing, and ultimately baking, producing around 700 baguettes each day. These delicious loaves are distributed to the 548 inmates and the dining area for prison staff.
“It’s a refreshing change from the frozen bread typically served in other prisons,” one inmate remarks, beaming with joy.
This bakery serves as a rewarding environment for the apprentices, who are set to earn a professional qualification certificate (CQP) in baking—a stepping stone towards their reintegration into society after serving their sentences.
Endorsed by the bakery federation (FEB), which is actively seeking to fill 3,550 job vacancies in 2024, this qualification has already been awarded to 71 inmates across France, with 18 successfully entering the workforce following their release.
A Path to Redemption
Morgan, one of the aspiring bakers (names have been altered for privacy), sports glasses and a cap that conceals his long hair. Entering detention at just 13 years old, he has experienced life in multiple facilities before arriving at Châteaudun.
“Without the bakery, I struggled to find my footing. I’ve learned every aspect of this craft and found purpose in it. Feeling useful is incredibly important,” he shares, his hands dusted with flour.
As he prepares for his imminent release, Morgan expresses that he has developed “a sense of discipline” and has gained “confidence in himself.”
“It feels great to receive compliments from my colleagues about our work. That hasn’t always been the case,” he adds.
Under the guidance of a professional baker, these inmates are taught essential skills, hygiene practices, and receive support throughout their training.
The development of such reintegration programs, like SAS Formation in Châteaudun, originates from a reform in prison labor, aiming to provide inmates with a clearer vision of their professional future.
With 25 years of personal experience in baking, Jérôme Galerne now leads these unique trainees, steering them towards earning their qualifications.
“At our bakery, we focus on respect for work and schedules. Our goal is to provide these individuals with a second chance,” he explains, highlighting the fact that 52% of individuals entering detention in 2020 lacked any formal qualifications.
Preparing for the Future
An inmate known as ‘LK’, sporting a bushy beard, resonates with this mission. “Although we are currently confined, the bakery allows us to prepare for the future. When we’re released, we’ll have no excuses,” he remarks with a proud grin, especially about the frangipane cakes made for Epiphany.
Through this work, he has reignited his dream of opening a bakery that employs former inmates. “Once I’m out, I want to give back just as I was supported,” he reflects. “While people often have a certain perception of prison, many of us are eager to change our lives.”
Romain, another inmate, agrees, stating, “I plan to continue my training with a CAP after my release.”
Laurent Jegot, the chief supervisor overseeing work and training initiatives, describes the bakery as an “outlet for the inmates.”
“When a position opens, I receive around 300 applications,” he notes, adding that inmates typically spend an average of eight months in the bakery, which opened its doors in July 2022.
For Omar, working in the bakery offers a distraction from the challenges of incarceration. “There’s no room for error here: if you don’t do your job well, the oven won’t produce good results.” With 17 years of baking experience, he too hopes to one day own his bakery, believing that managing his own business will help him avoid past mistakes.