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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Елена Соловьёва

I wonder how often do you have liturgy in Aiz? Our Serbian parish in New York is also small, but we try to meet at least once every two weeks.

Георгий Киселёв

We also have a small parish in Voronezh, but we try to serve liturgy every two weeks. How are things going in Aiza? Does the priest come often? I wonder how you bake bread for prosphora there, probably yourself.

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

At Aise? I've heard it's a very small community there. Father comes to us in Plovdiv sometimes only once a month, and we bake our prosphora ourselves at home - most often in an ordinary oven with yeast and flour from the store. Interesting how the French around you do it.

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

Here in Constanța, at our small parish, the father serves Mass about once a month, when he manages to come from another church. Interesting, what do you say about prosphora - here, a lady from the parish bakes it in her home oven, with plain flour and yeast, just like at Desislava in Plovdiv. How do you do it in Aiz, just like that, or is there a Serbian baker in the area?

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

Here in Bratislava, we have a similar small parish, the liturgy is held once every three weeks, when the father comes from Vienna. I usually bake prosfora in an ordinary oven, a simple dough with yeast and plain flour, nothing extra. I wonder if they do the same in Aiza or if they have some French flour that behaves better.

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

In Aiza, our priest comes once a month, sometimes less often if the roads are bad. We bake the prosphora ourselves, my wife learned it using a simple recipe without any molds, the dough is made with water and flour. In Voronezh, how many people does your parish usually gather?

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?