Years ago a professional baker moved from Toulon France to S. Van. Is.
He started a small deli/bakery selling french breads/baguettes and french delicacies he imported.
We often had to get in line to buy the bread which only went on sale promptly at 1:00 PM.
After a few years we got more friendly with him, as I could speak a little S. french having lived there.
I asked him a few times what made his bread taste so unique. One day he confided that he imported the flour from S. France and that was partially the secret. He basically said the quality of the french flour was “sheet” compared to the flour made from Canadian wheat.
What also intrigued me was his comment that aside from the flour “it’s the water”.
He told me the drinking water in France was very different from province to province and he added some secret ingredients to give the water used in the baking that ‘special’ flavour.
There is no question the drinking water around the world has very distinctive tastes.
This got me thinking that many of the distinctive ‘impossible to replicate’ tastes of so-called ‘authentic’ dishes derive from the water used.
I’d like to find a site that lists specifically what minerals etc are found in drinking water from around the world.
I’ve tried on Google but came up empty.
Anyone know of such a site/s?
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