Flour Friday

 

From oven to table... One loaf at a time.

 

Life is pain...

 

Literally: pain au chocolat, baguette (demi; tradition; bien cuite...), ficelle, flute, pain aux figues, pain de seigle, pain à l’avoine, pain au maïs, pain de campagne, pain moulé, pain long, pain suédois, pain norvégian, pain nordique, pain croque fruits, pain aux noix, pain de mie, pain aux graines, fougasse (aux lardons, olives, fromage), bretzel (from Alsace), bâtard.... To name a few.

Here's to a "Pain-ful" New Year!

🥖🥖🥖

🇫🇷

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In France, the iconic baguettes, croissants, and artisanal loaves that fill boulangerie shelves are crafted from wheat flour that remains proudly non-GMO, thanks to strict EU regulations and national opt-outs that effectively prohibit the cultivation of genetically modified wheat or other GMO crops on French soil. No commercial GMO wheat is grown anywhere in Europe, preserving traditional varieties and farming methods passed down through generations. And gluten? In France, it's not just tolerated - it's celebrated. That robust, elastic gluten is the magical backbone behind perfect crusty exteriors and airy mie, delivering the texture and flavor that make French bread world-famous.  - BPJ

Tasty Tuesday

 

In Paris, you don't find pastries. Pastries find you.

 

Brigat

Place des Vosges

 6 rue du Pas de la Mule 75003

 

 

Fougasse Friday

 Fougasses or fougaces, large pretzel-like breads made with olive oil with origins in Provence, can be found at many Paris bakeries. 

  Above: cheese, black and green olives, onions

Sandwich Saturday

 

Ready-made sandwiches appear in many Paris boulangeries around lunchtime.

 

 

Baking bad

Paris' boulangeries work round the clock, in good times and bad, turning out an essential part of French life.

Good morning pastry

A new crop of breakfast pastries is muscling out traditional croissants au beurre and pains au chocolat.

Above: a buttery kouign-amann made with cinnamon, hazelnuts, and, quelle surprise, peanuts

Cinnabliss

The new bun on the block is unmistakably British:

delectable cinnamon knots at a boulangerie-pastry café on a narrow street in the Latin Quarter.

Below: a fresh batch gets a quick egg brush and ready for the oven

Circus Bakery

63 rue Galande 75005

Bagels and locks

Bicycles locked up outside a busy bagel shop.

- Tomorrow: my favorite bagel -

The baker's bike

Bicycle parked outside a bakery early a.m.

Apple and oranges

On a shelf inside a local Montmartre bakery.