I never tire of seeing artisan bakers at work; or of tasting their wonderful wares.
Last Saturday, at our tiny nearby market, I bought our usual bread and wine. We have a new man at one of the two village bakeries, and he's producing some excellent bread, including a Baguette Tradition which is stunningly good. I bought two (below).
It looks, and tastes like the very best Sourdough, but he assures me it's a Yeast bread. Wonderful with good Paté or Rillettes.
This discovery has come at a poignant time, as I've been shocked to hear that our regular, but more distant baker in Frayssinet-le Gelat, is selling-up; and goodness knows if the new owner will know how to bake decent bread. I hope they leave him their recipe book!
I know that the Frayssinet oven has proved difficult to master. Over the past 46 years, several bakers have done nothing but burn loaves and eventually given-up, which is why we were so happy with the current man.
So, goodbye to the lovely tanned Sandrine, and her baker husband with a Greek name; at least I now have an alternative; and much nearer to home too.
This new man's bread is superb. Perfect timing too.Delete
Here close to the house there are several boutique bakeries, it has become fashionable lately.ReplyDelete
I think a return to proper bread making has become worldwide. Thank goodness!Delete
I can just imagine the taste of that baguette...and the aroma! I see you also got a few litres of red to go with it. if the sun is shining then your cup runneth over.ReplyDelete
The red is what we call 'piquette'; very simple, cheap wine, for quaffing.Delete
I'm also jealous, we don't have a small bakery left, the superstores and Greggs have just about finished them off.ReplyDelete
You're far more likely to find good bread at a superstore than at Greggs. I once (and only once) bought a pie there, it was huge, made from really cheap puff pastry, and was disgusting.Delete
Like yourself, I did try a Greggs pastry slice, once, it was very disappointing. But they do seem very popular. perhaps peoples tastes are changing?Delete
If you look at a map of the distribution of Greggs outlets, you may be able to draw your own conclusion to this phenomenon. I shall say no more!Delete
You will miss Sandrine! I have an excellent artisan baker in the UK, his name is Paul.ReplyDelete
I have an oven he can use, if he wishes to start a new career!Delete
Have I mentioned it before? We ate better bread in Vietnam than we did in Paris. Given the French training of the Vietnamese in bread making would have been in the 1950s perhaps nothing about bread making has been changed about the method or style of baking in Vietnam since then. Yes, a tourist in Paris for a short time won't find the best bread.ReplyDelete
France went through a really bad era of bread making, where everything was done for ease and time saving. Luckily things are much better now, and good bread can be found all over.Delete
I have discovered, to my horror, that I am allergic to some of the French breads produced by local bakeries. I get a horrible acid stomach... however, if I buy bread that is made with sourdough... here in the village, their Tradition... I get NO sign of acid stomach... I make my own bread using our PanicSonnik as a dough maker... then I knock it back and let it rise in the warmth for 30 minutes before baking it... no acid stomach!!ReplyDelete
Oh, and the sourdough taste can be recreated happily without sourdough.... you can buy the dried powder of sourdough in the BioCoop stores... and it does work a treat... a very nice flavour!!ReplyDelete
Strangely, the actual large Sourdough loaf I bought on Sunday doesn't taste at all like Sourdough, yet the two small yeast baguettes I bought at market do! Very odd. I shall go to BioCoop and see. Sounds interesting. I rarely make my own bread, but would like to do more.Delete
It is called PaniLEV' and it is alive enough to replace the yeast if you are using traditional methods.... in a bread machine, I don't feel it comes 'alive' fully, so I use it with half a packet of instant yeast.Delete
Finding a baker that makes good bread is a delight.ReplyDelete
And an essential part of life satisfaction.Delete
If not sourdough the bread was probably risen very slowly. Hurried bread is never good...I suppose the extreme of that is the Chorleywood process, and you cannt really call the end product "bread" !!ReplyDelete
'Chorleywood' bread has its place. It makes very good Summer sandwiches, and the perfect toast for certain toppings. Otherwise, I agree, the name Chorleywood Bread is something of an oxymoron.Delete
From your photo I can almost smell and taste that bread. My mouth is watering as I type.ReplyDelete
I am a little obsessed by bread. I'm so fed-up with 'ordinary' bread, that when I find really good stuff, I get very excited.Delete
I haven't had wine on the shopping list since forever, but good bread is on. Also, good butter. I ran my eye down the shopping tape last week and saw a single item for eight dollars. It was a pound of Irish butter. It is also more than my granddaughter has ever spent for butter. She is not a savvy shopper, and buys what she has been told to buy, but eight dollars a pound. I immediately tried it, and it was so good, I cannot describe. But never again. A shame.ReplyDelete
I love really good quality butter. For a while, here, it seemed impossible to find, but there's been a resurgence, and it's available again. I think it was all being sold to CHINA.Delete
Always hard to find good artisan bread in this country too.ReplyDelete
I thought the UK was very bread conscious these days. Great opportunity for someone.Delete
This was porn to meReplyDelete
I haven't eaten bread for weeks
You shouldn't deprive yourself. Staff of life, etc.Delete