Several ovens can still be found in the hamlets of Voisinal, Vernosse, la Condemine, le Bouyoz and la Crétaz. These ovens are still active and the ritual of baking has never stopped: it takes place twice a year and involves the whole community. It is an opportunity to be together as they work, the process is carried out following ancient techniques and strictly by hand and in accordance with hygiene standards: the dough is mixed by strong arms then divided into well-worked loaves which are carried on foot, from the "pastificio" to the oven, on wooden boards; the delicate operation of putting it in the oven and following the cooking process takes place without the use of thermometers, but only by watching the stones of the oven change colour.

A rite within a rite is what happens after the hard work: the feast, the precious moment when the loaves come out of the oven. This particular moment, which marked the end of hard work and the beginning of sharing, was marked by movements such as throwing the hot loaves from hand to hand, until they were placed on a wooden "ratelier". Once dry, the last act of the ritual took place on the 'copapàn', a traditional iron knife attached to the cutting board, which was used to cut up the loaves.