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Monthly Archive for October, 2008

Pain de Beaucaire

I’ve always been fascinated by how the different regionsofFrancehave managed to maintain their unique culturalidentities.These regional identitiescan be evident even inthe type andshape of the local bread. For example,inAuvergne,bread is oftenbaked in the Auvergnat form, a shape that is evocative of atype of hat worn by residents of the region. InBeaucaire,breadistraditionally shaped through afolding process […]

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If I had to choose asingle pastry that isthe embodiment ofall that is French viennoiserie, it would have to be the croissant. In the U.S., croissants have been steadily increasing inpopularity, particularly as the basis for a wide variety of breakfastsandwiches.When properly baked, the croissant has a crisp,flakey exterior with a light, open and wonderfully […]

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