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The awesome bread saga continues with a place in Alesia

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The awesome bread saga continues with a place in Alesia

souphie | Dec 22, 2013 04:35 AM

People complain about the lowering of norms for bread products (and they're not wrong), but I find that there is more and more awesome bread in Paris. The latest addition is replacing an Air France shop on av. du Général Leclerc, at the corner of rue Bezout.

It seems to be called Pain et Gourmandises, but without relation to the bakery with the same name in the 12th, I gather. In any case, you want to go for the (did I mention they're awesome) bread, in the greatest tradition of liquid sourdough, very long raising times and very fresh flours.

The tourte de Meule is one of those 4kg bread like I thought only Landemaine still did, done with T110 flour, it's lightly dark, with a thick and tasteful crust, limited sourness... it's textbook. But the spelt (épeautre ) I find even more remarkable, also a very big bread that they cut you a piece of, and its is so light the specific of taste is very apparent, but none of that "dusty" feeling you often have. I'd pronounce it best épeautre I know, maybe on par with Croquet's in Lille.

Their croissants and other viennoiseries are not, imo, as good as they think. At least they're definitely not my style. I like them airy and flaky with a somewhat creamy core. Those are all over consistent, you can probably eat them with limited crumb (which impossible with neighbors such as Bosson or Duchesne). Probably better to rely on the guy next block, Saibron, for those.

But I tasted a flan that was pretty much perfect, would go back just for it. The puff pastry in it had a little bit of weel cooked bread crust to it, very nice touch.

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