The Knead for Bread

One of the basis of French gastronomy, is le pain (bread). Many Parisians swear by their local bakers and each Parisian has a favorite boulangerie. With recent buzz awarding boulangeries (bakeries) with prizes for best baguettes, best croissants and other viennoiseries, I found it necessary to see, and most importantly try. In the shadows of the … Continue reading

Paris, 6.30, etc.. etc…

I apologize in advance for not posting this weekend but I haven’t done anything interesting – in the culinary sense of the word until today. As for last friday, our group baked based on dough, and we made quiche lorraine and tarte a l’oignons. Unfortunately due to lack of humidity, the dough was very crumbly … Continue reading