"Diane Purkiss" <dianepurkiss@btinternet.com> imparted the following
news in bread-bakers.v105.n046.4
Dear Diane,
Thank you for the wonderful and thorough report. You really
sacrificed, I see. [g]
>3. Le Boulanger du Monge
>As excellent as ever. Magnificent bagueete - best I had.
Where is this bakery located?
>4. Poujauran in the 7th, Rue Cler area.
>Wonderful novelty breads, like a baguette de sept cereales and good
>pain au figues (how do the French make this so light? Basic breads
>were good but not sensass.
Do you have any sense of what the seven cereals were? Were they a
large part of the dough
and was it white dough? This sounds like fun to try to replicate.
>6. Le Grenier a pain, rue d'Italie 13th.
>The review in Palmare said croassants were grreat, but it was the
>bread that was outstanding; magnificent baguette a l'ancienne
What is this type of baguette like?
>Also worthy of note was the dark, voluptuous, almost unctuous olive
>bread at Flora in Av George V, a restaurant well worth it
>anyway. Everywhere else also had nice bread. Memorable walnut
>bread with cheese at Hiramatsu.
What was the dough of the olive bread like? What sort of olives did
it have? This also
sounds like a good project.
Thanks again!
Best,
Linda