Virtuoso Insights - June/July 2008 - (Page 13) M odernized techniques and machinery have enabled Paris’ bread makers to produce more bread more profitably — and, unfortunately, of lesser quality. In recent years, however, Parisians have taken new pride in their traditional breadmaking methods, aided by the celebrity status of master baker Lionel Poilâne. In fact, French law now defines an official boulangerie as one that mixes, kneads, and bakes its loaves from scratch and only on the premises. Our Vacation A 6 t c 5-St n ly i u p i nc – - nc v ig ts x ry – G rm n n gr n c n. r Acc mo i s v cr . Boulangerie poujauran and (opposite) fresh-baked baguettes. For the best bread in Paris, here are some of our favorite boulangeries: Poilâne — The world-renowned shop actually doesn’t make a baguette, but its namesake’s famous round, sourdough loaves — called miches — must be tasted to be believed. 8 rue du Cherche-Midi; 49 boulevard de Grenelle Boulangerie Poujauran — Eminent in Paris’ bread circles, baker Jean-Luc Poujauran serves organic baguettes and other goods in his atmospheric shop. 20 rue Jean-Nicot Au Duc de la Capelle — The 28-year-old baker Anis Bouabsa just won the coveted Grand Prix de la Meilleure Baguette de Paris, which means he’ll provide the French President’s daily bread for 2008. You can taste his prized product at this delightful shop. 32 rue Tristan Tzara Le Moulin de la Vierge — This mini-chain of bakeries are as noted for their charming, turn-of-the-20th-century interiors as for their fine breads and pastries. 105 rue Vercingétorix; 6 rue Lévis; 82 rue Daguerre Boulangerie Ganachaud — You may have to search a bit for this rustic little bakery, but baker Jean Jeudon’s country bread is well worth the effort. 150-154 rue de Ménilmontant More upper Crust on page 14 P Am r c wne & p r te L x ry H B rg C For more information, contact your Virtuoso advisor.
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