tag:blogger.com,1999:blog-18071407.post5490854587115163219..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: The perfect baguette?Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-18071407.post-65021305913309491012007-11-26T16:35:00.000+01:002007-11-26T16:35:00.000+01:00I agree, Evelyn, the pain de céréales and also the...I agree, Evelyn, the pain de céréales and also the pain aux noix can be really good. I don't know if our village baker makes any of those. I'll have to ask Roselyne.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-18069311842436928502007-11-26T14:01:00.000+01:002007-11-26T14:01:00.000+01:00I like those baguettes with grain and a few nuts, ...I like those baguettes with grain and a few nuts, de cereal maybe is their name. They make great tartines.<BR/><BR/>The first time I remember knowing about France was from my Dad who arrived in France not long after the armistice of WW I. He told me that had good bread, so the bakeries must have managed to keep going in war time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-73803730447485726162007-11-25T15:47:00.000+01:002007-11-25T15:47:00.000+01:00I like baguettes too. I think I like the baguette ...I like baguettes too. I think I like the baguette (flûte) from Robert better than the baguette de tradition. It's something about the light crispy crust and the light chewy, but not rubbery, mie or white. Every time I get a baguette de pain de campagne from Roselyne (which is not often), I'm not happy. I'd rather have the plain baguette. Maybe it really is regional.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6878517942576956052007-11-25T14:39:00.000+01:002007-11-25T14:39:00.000+01:00I so like baguettes. Pain de campagne and all that...I so like baguettes. Pain de campagne and all that fancy stuff doesn't appeal to me at all. I like the crusty part best. Good baguettes will even keep a while. Not too long, but till the next morning.<BR/>Where I used to live in the area of Gare du Nord, there was no baguette digne de ce nom.<BR/>Where I live now, there are at least five bakeries that have wonderful baguettes. Now, like chm, I have no idea what makes a baguette good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-88858120845945346472007-11-25T13:15:00.000+01:002007-11-25T13:15:00.000+01:00We find ourselves a little disappointed by most ba...We find ourselves a little disappointed by most baguettes here, although we have found a few places where we like them. The big deal in our area is <EM>pain de campagne</EM>, which seems to be of a higher quality. <BR/><BR/>We also can hardly find any <EM>ficelle</EM>, which I really loved buying in Touraine.Betty Carlsonhttps://www.blogger.com/profile/17155852272383173880noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43911974259800395132007-11-25T12:57:00.000+01:002007-11-25T12:57:00.000+01:00Once there were many bakeries in Paris, not as man...Once there were many bakeries in Paris, not as many as "cafés", but almost. Now they are disappearing. In a quarter of a mile radius in my neighborhood in Paris, three of them are gone forever. In the month of August you have to walk quite a while to find an open boulangerie. <BR/>I think people are not eating as much bread as they used to. It is not a main staple any more. <BR/>I don't know why there are such discrepancies in the taste of bread from different bakers. Is it because of the oven they use or the flour or the starter? Or just the way they make it, I have no idea.Anonymousnoreply@blogger.com