By tracing the unusual history of bread in the Hautes-Alpes region, from its ancient forms to its modern-day variations, the Departmental Archives invite you to rediscover the flavour and substance of what is, in truth, a remarkable food.
A mixture of flour, water and salt, to which yeast is added before kneading and baking, bread has been the staple food for several millennia of the societies that have inhabited and continue to inhabit what is now the Hautes-Alpes region.