Pain de Châtaigne

In the low-beamed boulangerie half-way down the Grande Rue, Maurice Vignon has been persuaded by his wife to revive some of the bread of their childhood. This chestnut bread is particularly good, sliced thinly and served with saucisson sec or jambon cru. By using dried chestnuts this moist, fragrant loaf can be made at any time of the year.