La Parisienne

After one week, we have settled on our favorite neighborhood boulangerie.  It is called La Parisienne and is about 3 short blocks down blvd Saint-Germain from our apartment.  It won best baguette in all of Paris in 2016.  Their signature baguette, la Parisienne, has so much good flavor and is soft inside and crusty on the outside.  It tastes so yummy with the good butter from Le Bon Marché or some Roquefort cheese spread on it. And of course we eat a baguette sandwich made with it every day.  If Kelly buys the baguette, one crunchy end is usually gone before he makes it home.  Whoever picks up the bread has the right to break off and eat "le bout" on the way home.

La Parisenne and Le Buerre Bordier
from Le Bon Marché

Look at all the air holes

 We get a pain au chocolat almost every day.  And we have sampled the bûche de Noel (Yule log) and a galette des rois (kings cake) at La Parisienne.  Notice the little green saw and the meringue mushroom behind Santa because, of course, it is a log!  The galette des rois is almond flavored and has a little fève or plastic charm inside.  The galettes celebrate Epiphany, on January 6, and the arrival of the three wise men to Bethlehem to give gifts to baby Jesus.  Traditionally, when the cake is eaten, the youngest child sits under the table and tells the person who cuts the cake who should get which piece.  Whoever gets the fève in his slice is the king and wears the paper crown that comes with the cake.

Bûche de Noel and Galette des Rois

Galettes in all Sizes

Pastries at La Parisienne

Galettes des Rois with Paper Crowns

I have been intrigued by the Tradition Feuilletée avec Nutella displayed by the cash register at La Parisienne.  I finally splurged on one tonight.  It was delicious-sort of like a dense pain au chocolat with many layers.  We'll definitely buy that treat again.

As I walked home from the right bank this afternoon, I passed another good bakery close to our apartment.  In the back you could see where bread was being made.  Loaves of raisin bread were out rising.  Lined up in the window were these large sacks of many types of flours.  The French sure know how to make the best bread and pastries.

Mixing the Bread Dough in the Machine

Large Bags of Flour Ready for Baking