4 November 2020

Breaking boules

Nothing compares to fresh artisan bread straight from local boulangerie ovens, still warm. The small round loaves or boules - look for them on upper or back shelves - can be tranchés (sliced) but for the asking. Paris has so many bakeries that unique specialty breads, some available only on certain days of the week, are created to stand out among the competition.

 Above: Pain Scandinave w/hazelnuts, walnuts, dried apricots and currants

 Below: a Pavé (cobblestone) Caulaincourt ready for the toaster

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