I love bread. In fact, that was one of my main reasons for coming to France. When I told people at church how much bread I planned on eating, they warned me that I would get fat.
But I don't care, because I love bread.
It's surprising, then, that it took me so long to make it to five different boulangeries. I didn't even make my first attempt until last Saturday, but only ended up making it to four on account of rain and Iron Man 3.
So Tuesday when I had a full day in Paris, it was essential that I finish this goal. Being the genius that I am, I started off with a 250g Fougasse à la Fleur d'Oranger. For those of you who don't speak metric food measurement, 250g is the same as 2 1/2 baguettes. Plus, the bread wasn't even that good. It was dry and there was not even a hint of orange to it. But I ate the whole thing anyway. All 2 1/2 baguettes of it.
I then had to eat four more types of bread, and I wasn't even hungry. Consequently, my next four choices were all about getting the smallest thing the boulangerie sold.
My second choice was pain au chocolat. It wasn't very good. Pain au chocolat from the bakery is always dry and flaky and not very chocolate-y. If you want some really good pain au chocolat, you should pick it up from a grocery store. It's much better.
Next I got a mini beignet framboise and a mini viennoiserie. The beignet was really good. The viennoiserie, on the other hand, was not. I thought it was going to be a mini viennois with glaze on the top, but it ended up just being a gross croissant.
I then took a break, because quite honestly I was full and didn't know if I could eat any more bread. In fact, I was so full that I only got a petit gelato. I never get petit, it's always a debate between medium and large, so this is a big deal.
Finally at the end of the night I made it to a fifth boulangerie, where I finally tried a Madeleine. It was pretty good, even though I was full, and tasted strangely familiar. I still haven't figured out what it tasted like.
It was a lot of fun to see Paris through its bakeries, and I got to try a lot of new breads/pastries.
No comments:
Post a Comment