Bread, a French tradition in full mutation ©Pexels
As a true French tradition, the baguette is everywhere, at all times and at every meal. A baguette under the arm, a beret and a sailor’s shirt, it is inevitably a Frenchman who leaves the bakery! But for us, it’s a real national pride to be able to go and get our freshly baked bread at the end of the day, even if most of the time, the baguette becomes half a baguette before you even get home… Who can resist and not bite or break the crouton when it’s still warm and its scent tickles our nostrils? Even gluten intolerant people now have suitable solutions!
Wheat, buckwheat, rice or even corn, to each his own! And what will you have with it?
As the star of the French table, bread was in the spotlight at the last Bakery Show, which focused on the evolution of French bakery and snacking. In a few days’ time, from 26 to 29 March, the Europain show will open its doors in the capital and will welcome all the entrepreneurs and professionals in the bakery and pastry industry. All the players in the sector will be gathered to discuss the future of the bakery industry and it is also on this occasion that the Bakery World Cup, the European Pastry Cup and the French Schools Cup will be held.
Bread is constantly reinventing itself: new types of bread, new shapes, new flavours and an ever more varied offer. Wholemeal, organic, rye or sourdough bread, there is something for everyone and each region of France has its own speciality, just like cheese! And for you, little lady, will that be all?
Snacking, a new, very French habit
New point-of-sale layouts have emerged with coffee and on-site catering areas that create real living spaces to better enjoy the variety. Click & collect and delivery are also increasingly popular with the clientele of these establishments and all the platforms now highlight the breakfast or snacking offer proposed by these companies.
Some bakeries stand out even more and dare to combine tradition and modernity. This is the case of the Sain bakery located in the 10th arrondissement, which honours organic products and works with old-fashioned bread and pastries. This bakery on the Canal Saint Martin is renowned for the quality of its flour, which makes it easier to digest for those who are gluten resistant. Crunchy and healthy, our team tasted their ginger and chocolate bread, surprising and to be tested! At Mamiche in the 9th arrondissement, we stop by for the golden and crunchy loaves and for the soft and melting babkas which have become the best-seller of this bakery! Expect to queue to get a good golden loaf though, it’s become the nightmare of the locals…
Babka at Mamiche! ©TD
Ginger and chocolate bread from Sain ©TD
The fight against waste is a central concern
There is a growing trend in the sector to reduce waste, and this trend is becoming more and more widespread across the generations. Benoit Castel understood that something had to be done to deal with the tons of stale bread that are thrown away every year. So he spent over a year working on his recipe for a loaf of bread made from unsold bread to address the food waste problem in his shop. Called “the bread of yesterday and tomorrow”, it can be tasted and adopted in his shop located in Ménilmontant.
Lunch break in the Tuileries with Cédric Grolet’s sandwiches ©TD
All kinds of bread at Kopain ©TD
Chefs often like to take on challenges and revisit the classics of our childhood. Who doesn’t remember the baguette with a chocolate bar in it? The classic and traditional ham and butter sandwich has been given a new and luxurious look by Cédric Grolet. Even though it costs about three times as much as an ordinary “mixed” sandwich, the novelty and rarity attracts… The star pastry chef offers his sandwiches (often in limited quantities) assembled ” on the spot and in front of the customer ” revisited with top-of-the-range and seasonal ingredients. The baguette is reworked in a gondola style and is available with rye, corn, cereals or even olives.
At Ritz Paris Le Comptoir, sandwiches are eaten with one hand, in flaky bread and even if the concept lends itself to street food, the top-of-the-range ingredients of the Ritz are everywhere. More recently, pastry chef Christophe Michalak opened his first bakery “Kopain” which is 100% artisanal. A great variety awaits you in this bakery and we warn you, it is very difficult to make a choice when you see all the breads displayed like works of art!
Let’s face it, bread and Danish pastries are not about to disappear from the French table.
Besides, “pain au chocolat” or “chocolatine”? The debate remains open..
Talent Developer’s gourmet tips :
Sain : 15 Rue Marie et Louise, Paris 10th
Mamiche : 32 Rue du Château d’Eau, Paris 10th
Benoit Castel : 150 rue de Ménilmontant, Paris 20th
Cédric Grolet Opéra : 35 Av. de l’Opéra, Paris 2nd
Ritz Paris Le Comptoir : 38 Rue Cambon, 75001 Paris
Kopain : 60 Rue du Faubourg Poissonnière, 75010 Paris
Article written by Talent Developer