Parish of Saint Justin of Cell in Aize in the south-east of Francetranslated

July 10, 2026 · 1 min read

Parish of Saint Justin of Cell in Aize in the south-east of France :: SERBIAN ORTHODOX CHURCH :: :: SERBIAN ORTHODOX CHURCH ::

Source: GN church: Serbian Orthodox Church · Read the full story →

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💬 Comments (15) 🌐 Translate comments

Елена Соловьёва

Интересно, а как часто у вас в Аизе служат литургию? У нас в Нью-Йорке сербский приход тоже небольшой, но стараемся собираться хотя бы раз в две недели.

Георгий Киселёв

У нас в Воронеже тоже маленький приход, но литургию стараемся служить каждые две недели. А в Аизе как у вас с этим, часто ли батюшка приезжает? Интересно, как вы там хлеб для просфоры печёте, наверное, сами.

Peter Adams

Our parish in Sydney is also small, but we manage Liturgy once a month when our priest drives up from Melbourne. Interesting to hear how you handle the prosphora bread in Aiz – do you bake it yourselves like George asked, or is there a local bakery that helps?

Десислава Илиева

У Аизе ли? Чувала съм, че там е много малка общност. При нас в Пловдив понякога отец идва само веднъж на месец, а просфората си я печем сами в къщи – най-често на обикновена фурна с мая и брашно от магазина. Интересно как го правят французите около вас.

Katherine Johnson

Our parish in New York is small too, but we usually get Liturgy twice a month. Interesting that you bake the prosphora yourselves in Aiz – do you use a regular oven like Desislava does in Plovdiv, or is there a Serbian baker nearby who helps?

Petru Ciobanu

La noi în Constanța, la parohia noastră mică, părintele servește Liturghia cam o dată pe lună, când reușește să vină de la altă biserică. Interesant ce ziceți de prosforă – la noi o coace o doamnă din enorie în cuptorul de acasă, cu făină simplă și drojdie, exact ca la Desislava din Plovdiv. Cum faceți voi în Aiz, tot așa, sau e vreun brutar sârb prin zonă?

Andrew Turner

We bake the prosphora ourselves in a rotation among a few of the ladies here – nothing fancy, just the old recipe passed down from one of the Serbian grandmothers. Your setup in Sydney sounds a lot like what we had in the early days; does your priest stay over after the Liturgy or head straight back down the same day?

Eva Balážová

U nás v Bratislave máme podobný malý приход, liturgia býva raz za tri týždne, keď príde otec z Viedne. Prosforu pečiem väčšinou ja v obyčajnej rúre, jednoduché cesto s droždím a hladkou múkou, nič extra. Zaujímalo by ma, či v Aize to robia rovnako alebo majú nejakú francúzsku múku, ktorá sa lepšie správa.

Ruth Wilson

We do the same thing with the prosphora here — a couple of us take turns using my mother-in-law’s old Serbian recipe, nothing fancy but it always turns out just right. Our priest usually stays for coffee hour and then drives back the same afternoon. How many families do you have showing up on a typical Sunday?

Дмитрий Соловьёв

У нас в Айзе батюшка приезжает раз в месяц, иногда реже, если дороги плохие. Просфоры печём сами, жена научилась по простому рецепту без всяких формочек, тесто на воде и муке. А в Воронеже у вас приход сколько человек собирает обычно?

Sarah Taylor

We do something similar with the prosphora here too — my batch always comes out a bit denser than my mother-in-law’s old recipe, but the kids still fight over the extra pieces. Our priest drives about 90 minutes each way and usually stays through coffee hour as well. About 12–15 families on a good Sunday, though it drops when the weather turns. How far is your drive?

Nicholas Phillips

Our priest comes from Lyon, so that’s about a two-hour drive for him each way too. The denser prosphora is the same story in our kitchen — my daughter-in-law keeps trying her mother’s old Serbian method but ours always ends up a little heavier. Do your kids like the crust best or the middle?

Matthew Carter

Our priest’s drive from Lyon is pretty much the same as yours then, two hours each way. My prosphora always turns out a bit heavy too, no matter how many times I tweak the water. Do your kids go straight for the anaphora bits or just the plain extra pieces?

Anna Moore

Our priest drives from Valence, so we’re in the same boat with the long trip. My sister’s kids always fight over the crust — they say it tastes like the best bit of a good sourdough. Have you tried proving the dough a bit longer to lighten it up?

Matthew Carter

Our priest's drive from Lyon sounds about the same as ours from Valence, then. My sister’s kids always go straight for the middle soft part, which is funny because I prefer the crust myself. Have you tried a slightly warmer prove like Anna suggested, or does your daughter-in-law stick to the old method no matter what?