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« City Swallows, and How to Make a French Nest | Main | Au Château: Balleure takes over the Boulangerie »

06/03/2010

Comments

maureen

.. you meant "faze" not "phase", je pense? Oh la la, the horror and shock of manque de baguette has pee-aitched your eff words!! LOL

Lynn McBride

Oui Maureen, eet iz true, I meant fazed! Thanks for catching me out. I kept thinking that didn't look right...now I've got to worry about my English as well as my French!
Lynn

Mindy

I just bought beauty-full black and white photos of French breads. They're gorgeous!

A friend of mine took me to a boulangerie in Marseille, and they actually make a bread that's burned on the outside but soft and fluffy on the inside. So yummy!

Mark Kane

that tasted so good that I'm hungry; going to walk to our local bakery, La Mie. Ah oui, baguettes, batards, croissants, tout.

CSM in Vero FL

'Your' boulangerie sounds so wonderful! You will appreciate them even more when they return from vacance!

I just bought the book 'Healthy Bread in 5 minutes a day" to make some artisan bread here at home--since we have no such boulangerie nearby....maybe that could help you out in a pinch!! Bon Chance!

Carla

Mary Flowers

So if the restaurants and hotels close for holiday, where do the holiday-ers stay and eat? Or do the ones who ARE open just make out like bandits? I'm sure they've all been doing this for eons, so it must work out somehow. But inquiring minds want to know...

I have made bread lots in the past, but not recently and never baguettes. Can't wait to try my hand.

Mary

Lindy

I just made bread from scratch for the first time in my life! Thanks for the recipe - it was delicious! Crispy on the outside, chewy on the inside....

Jennifer

I just wanted to come here and say that I tried this recipe as well - the taste is spot-on. It was my first time trying a yeast bread, and it turned out edible - considering I'm in Colorado, I was surprised! It was a little dense and heavy, but I blame that on me. I'll be making this again, for sure.

Gail Accuardi

Thank you for ALL the info. This is good.

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