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18/03/2008, 17:56 savvysarthe Joined on 05/10/2004 England and France Posts 37 Re: Baking & selling pies Hi inkflo,   Where are you located? There is a reason for asking this which may become clearer depending on your response The regulations in France are the same as in the UK and based on good old common sense. They are there for a reason (to stop us getting ill). With regard to cotistations, there are new rules about microbics which you may find usefull as you only pay 24% of your actual figures now. There is another thread which states a website mamicrobic or something similar, have a look.        Report

01/04/2008, 12:36 Ian Joined on 04/07/2007 Posts 377 Re: Baking & selling pies I love a nice pie. I used to frequent a pub in England that sold a three course meal: Pie Soup - the soup had a pie crust floating on it Cow Pie - in the style of Desperate Dan, including pastry horns poking out the top Apple Pie Marvellous. Holiday and Property Guide for Nice and the Cote d'Azur    Report

01/04/2008, 12:41 Albert the InfoGipsy Joined on 01/07/2006 SDF, somewhere in 56 Posts 510 Re: Baking & selling pies savvysarthe wrote "There is another thread which states a website mamicrobic or something similar, have a look." Probably this one: http://mamicroentreprise.free.fr/ Albert the InfoGipsy "So welcome to the Citadel where the question is 'Am I?'"    Report

01/04/2008, 16:06 jon Joined on 29/12/2007 Gironde Posts 328 Re: Baking & selling pies I was asking the same question...where is the pie man.    Report

01/04/2008, 18:57 Jura Joined on 28/11/2005 Posts 715 Re: Baking & selling pies Hi Tony! I have to tell you about a guy who sells his cheese and eggs in our village on Sunday mornings. He arrives early at the square in a small car filled to the brim with dogs and sets up a few tables. He has a grey beard that reaches down past his chest and never ever uses gloves when serving. Despite the fact that all the eggs he sells taste like eggs should taste - with lovely yellow yolks and whites that do not spread all watery-like in the frying pan - the shells are all liberally covered in chook poo, though I now ignore this. His eggs are a dream to cook and eat. His cheeses are very popular too, however I do not like chevre. He also serves everyone with an omnipresent fag dangling from his lips. I wonder what the EU nobs would make of him!        Report

01/04/2008, 20:13 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,048 Re: Baking & selling pies Jura, my French neighbour gets me eggs just like the ones you describe.  However, on a previous thread, I queried the advisability of selling cooked and raw meats side by side and I had some interesting answers. I still don't think I'd buy cooked meats from a stall that sells raw meat side by side with it but, on the other hand, I am sure one's constitution gets used to the odd e-coli or whatever lurks in eggs and meat.  The thing to do is to get desensitised to it?    Report

02/04/2008, 16:17 bixy Joined on 12/09/2004 Posts 268 Re: Baking & selling pies As someone who has had severe food poisoning three times, every time at the hands of someone else preparing the food, and which resulted on two of those occasions  in being taken to hospital, I can assure you that you do not become desensitised. As you might imagine I am in favour of every food hygiene regulation there is! Patrick    Report

02/04/2008, 16:32 Dick Smith Joined on 23/08/2004 Surrey and Manche (Pays Mortainais) Posts 8,732 Re: Baking & selling pies I'm with you on that - how do you get desensitised to salmonella? Regards Dick Smith Nowhere is there warmth to be found Among those afraid of losing their ground    Report

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