Best Boulangeries in Paris - CNN article
#1
Original Poster
Join Date: Jun 2006
Posts: 40
Likes: 0
Received 0 Likes
on
0 Posts
Best Boulangeries in Paris - CNN article
#2
Join Date: Jan 2003
Posts: 9,642
Likes: 0
Received 0 Likes
on
0 Posts
They all sound very tasty, but in a city like Paris, with so many boulangeries, I don't rely too keenly on these types of lists. Often they're lists of the best merely according to the author's taste or knowledge.
#3
I don't know a single Parisian who would make a point of buying bread in a different neighborhood from where they live. I have about 10 boulangeries within 200 meters of my apartment, and I know which one is best for bread and which one is best for pastry. However, for truly special occasions, some people will indeed go afar to buy special pastries from famous establishments.
#5
Join Date: Jan 2007
Posts: 78,320
Likes: 0
Received 0 Likes
on
0 Posts
I agree with Kerouac - why seek out the 'best' when your local one is where everyone else goes and how much better can a baguette taste than the ordinary ones - never had a fresh baguette that wasn't scrumptious.
However, the Paris Visitors and Convention Bureau says:
For Cutting-edge Pastries: "For anyone who loves pastry, a visit to the boutique of world-renown pastry chef Pierre Herme is an absolute must. Herme has reinvented French pastry for the 21st century, and his creations are as beautiful to look at as they are to eat. 185 rue de Vaugirard, 15th; 72 rue Bonaparte, 6th; www.pierreherme.com
However, the Paris Visitors and Convention Bureau says:
For Cutting-edge Pastries: "For anyone who loves pastry, a visit to the boutique of world-renown pastry chef Pierre Herme is an absolute must. Herme has reinvented French pastry for the 21st century, and his creations are as beautiful to look at as they are to eat. 185 rue de Vaugirard, 15th; 72 rue Bonaparte, 6th; www.pierreherme.com
#6
Join Date: Apr 2006
Posts: 1,844
Likes: 0
Received 0 Likes
on
0 Posts
Read somewhere that a lot of bakeries may be sourcing the same dough or something?
Maybe they were talking only about chains like Paul.
But the sense was that to be more efficient, they were getting it from some vendor rather than making anything from scratch.
It kind of sounded like the situation with gelato.
Maybe they were talking only about chains like Paul.
But the sense was that to be more efficient, they were getting it from some vendor rather than making anything from scratch.
It kind of sounded like the situation with gelato.
#8
Bakers sneer at other bakers who use what are known as "fluorescent tubes" -- uncooked pre-formed baguettes delivered from some factory. But actually, the name "boulangerie" is reserved for places that make their own bread. Any other place is just a "dépôt de pain".
#10
Le Pain Maison & la Dénomination : « BOULANGERIE » :
La définition du « Pain Maison » correspond en tout point à la définition de la dénomination « Boulangerie »
Ne peuvent utiliser l’appellation de "boulanger" et l’enseigne commerciale de "boulangerie" ou une dénomination susceptible de porter à confusion, sur le lieu de vente du pain au consommateur final ou dans des publicités à l’exclusion des documents commerciaux à usage strictement professionnel, les professionnels qui n’assurent pas eux-mêmes, à partir de matières premières choisies, le pétrissage de la pâte, sa fermentation et sa mise en forme ainsi que la cuisson du pain sur le lieu de vente au consommateur final ; les produits ne peuvent à aucun stade de la production ou de la vente être surgelés ou congelés.
La constatation de toute infraction est passible des peines prévues à l’article L.213-1 et L.121-6. Loi du 25 mai 1998
La définition du « Pain Maison » correspond en tout point à la définition de la dénomination « Boulangerie »
Ne peuvent utiliser l’appellation de "boulanger" et l’enseigne commerciale de "boulangerie" ou une dénomination susceptible de porter à confusion, sur le lieu de vente du pain au consommateur final ou dans des publicités à l’exclusion des documents commerciaux à usage strictement professionnel, les professionnels qui n’assurent pas eux-mêmes, à partir de matières premières choisies, le pétrissage de la pâte, sa fermentation et sa mise en forme ainsi que la cuisson du pain sur le lieu de vente au consommateur final ; les produits ne peuvent à aucun stade de la production ou de la vente être surgelés ou congelés.
La constatation de toute infraction est passible des peines prévues à l’article L.213-1 et L.121-6. Loi du 25 mai 1998
#12
"Artisanale" is just a trick word to increase the price. It has no legal meaning in the baking profession.
It might have a legal meaning in the cheese or charcuterie industries, among others...
It might have a legal meaning in the cheese or charcuterie industries, among others...
#13
Join Date: Nov 2006
Posts: 4,433
Likes: 0
Received 0 Likes
on
0 Posts
kerouac wrote: "I have about 10 boulangeries within 200 meters of my apartment, and I know which one is best for bread and which one is best for pastry."
I would guess that many of your neighbours have different opinions, or many of those boulangeries would close down. Most French people I know have a strong preference for the product of a particular boulanger. It's generally taste rather than quality that determines the preference.
I would guess that many of your neighbours have different opinions, or many of those boulangeries would close down. Most French people I know have a strong preference for the product of a particular boulanger. It's generally taste rather than quality that determines the preference.
#14
Absolutely. Most of the bakeries are operated by North Africans (since it is hard work that most French people don't want to do anymore), so a lot of the bread that it made is produced for the taste of the immigrant community (about 40% of my neighborhood). Quite a bit of oat bread as opposed to wheat bread.
#17
Join Date: Mar 2003
Posts: 22,986
Likes: 0
Received 0 Likes
on
0 Posts
Asking the question to a Parisian resident: does <i>artisanale</i> make a difference? I get the following answer:
<i>Cela dépend de l'éthique du boulanger. En principe, artisanale voudra dire que le pain est fabriqué dans la boulangerie elle-même et non livré à partir d'une boulangerie industrielle. Mais il serait sans doute assez difficile de faire condamner pour publicité mensongère un boulanger qui mentirait sur ce point. Il n'y a pas d'appellation "artisanale" contrôlée. Par contre "artisan" désigne un statut professionnel spécifique.</i>
The answer implies that one should perhaps look for an <i><b>artisan</b> boulanger</i>
<i>Cela dépend de l'éthique du boulanger. En principe, artisanale voudra dire que le pain est fabriqué dans la boulangerie elle-même et non livré à partir d'une boulangerie industrielle. Mais il serait sans doute assez difficile de faire condamner pour publicité mensongère un boulanger qui mentirait sur ce point. Il n'y a pas d'appellation "artisanale" contrôlée. Par contre "artisan" désigne un statut professionnel spécifique.</i>
The answer implies that one should perhaps look for an <i><b>artisan</b> boulanger</i>
#18
But according to the law, you have to be an artisan to be called a baker:
"à partir de matières premières choisies, le pétrissage de la pâte, sa fermentation et sa mise en forme ainsi que la cuisson du pain sur le lieu de vente"
So adding the word 'artisan' to 'boulanger' is redundant.
"à partir de matières premières choisies, le pétrissage de la pâte, sa fermentation et sa mise en forme ainsi que la cuisson du pain sur le lieu de vente"
So adding the word 'artisan' to 'boulanger' is redundant.