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Monthly Archive for October, 2008

Pain de Beaucaire

Pain de Beaucaire I’ve always been fascinated by how the different regions of France have managed to maintain their unique cultural identities.  These regional identities can be evident even in the type and shape of the local bread.  For example, in Auvergne, bread is often baked in the Auvergnat form, a shape that is evocative of a type of hat worn by residents of the region.  In Beaucaire, bread is traditionally shaped […]

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Le Petit Déjeuner If I had to choose a single pastry that is the embodiment of all that is French viennoiserie, it would have to be the croissant.  In the U.S., croissants have been steadily increasing in popularity, particularly as the basis for a wide variety of breakfast sandwiches.  When properly baked, the croissant has a crisp, flakey exterior with a light, […]

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