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Do french boulangeries make their own patisseries ?

Rio Yeti | Jan 4, 2014 03:58 AM

We all know that most boulangeries these days don't really make croissants, pain aux chocolats, etc. anymore... (they buy frozen doughs and cook them). Of course, those are not the boulangeries mentionned on Chowhound, but I do feel that these sort of bakeries are becoming the majority...

But what about the patisseries ? Most of those low-grade boulangeries sell patisseries that look dreadful and sloppy, so I can't imagine they're buying them premade, as an industrial pastry would at least "look" polished. However, knowing the hard work that every single patisserie is, I have trouble thinking that a boulangerie with crappy bread and frozen croissants, makes éclairs, opéras, flans, mille-feuilles, etc. from scratch.

I've searched the internet a bit, but couldn't find any info on this.
My theory is that they use pre-prepared elements, and they only combine them (sloppily) on the premise. They buy creme patissière, pre-made genoise, pre-made glaçage, etc...
Am I right to think that, or am I being unfair with the "common-folk" boulangerie ?

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