French Breads & Pastries

Baguette

What is the first thing that comes to mind when you hear the word France?

The Eiffel Tower? A man on a bicycle with garlic around his neck? Or perhaps the most quintessential of all things French… the Baguette!

La baguette is the 3rd main French symbol after Wine and Cheese.

What makes bread good? We use two special ingredients: French flour and time.

The first: The Flour.

The Flour we use, is a “Label Rouge” (Red label) T65 flour Tradition, grown and milled in France. The wheat is carefully selected.

The quality of the flour is one of the factors regarding the taste of the baguette.

Secondly: Time.

Taking your time is the most important part of the bread making.

Explaination:

First, we mix flour with water for 3 minutes and leave it rest for 1 hour. This will allow the wheat to give all its flavour to the dough. This step is what gives the bread its particular taste. This is where the quality of the flour has all its importance.

Then we add fresh yeast and salt, we mix it and we leave it rest and rise for another 2 to 3 hours.

Then we work the dough to shape the bread and leave it again for 1 hour before cooking.

The cooking process is also very important.

We bake it with steam at 250°c.

So if you are patient and kind to your bread, it will give you a nice crispy shell, and a tasty flavour of wheat.

It is nothing compared to a ready to bake bread you can find in the supermarkets.

Pain Gourmand

Pain gourmand is a treat by itself. What is it?

Bread baked with lardons (a small strip or cube of fatty bacon), cheese and parsley.

We eat it just like that at what we call in France “l’apéro” - The moment before lunch or tea time when you enjoy a drink and nibbles.

Once you try it, you’ll fall in love with it. It is dangerous though. But it feels so good to be bad sometimes.

After all, it is gourmand, and what does Gourmand stand for? Eating great food without guilt!

La Fougasse

Fougasse is a flat bread from the Provence region in the South of France.

Originally, the Fougasse was made by the baker to make sure the oven was at the right temperature before cooking his bread. He/she would then eat it as a snack. Since then, the Fougasse has changed a bit, and ingredients can be added depending on your taste (lardons, olives, anchovies, tomatoes, even sweet stuff). In Julien’s village, it used to be baked with dried shredded duck meat, or lardons. A style we particularly like is the one pictured opposite. It is a great introduction to the versatility of Fougasse: Lardons, olive oil, cheese, Marjolaine and rosemary.

It is made based on the ingredients you can find around the corner. You can still find those herbs in the wild and you can even smell it while walking in the countryside. Olive oil is a speciality in the South of France. We produce the finest in the world. It is tasted like you can taste grand wine.
Fougasse can be eaten as a breakfast, a snack or even as a dish served with salad. Fougasse is tasty, soft, a little bit crispy and full of flavour.

Croissants Au Beurre et Pains au chocolat

Full French butter croissants and Pains au chocolat.

🥐Have you ever had a proper French butter croissant? 🥐

We are proud to serve you the authentic French butter croissant, homemade by us from scratch using French flour and French butter to guarantee you the real French experience.

A good croissant is full of flavour. It has a perfect balance of sourness (from the yeast), sweetness (from the sugar) and a hint of salt and a light egg taste from the golden shell.

Please note that compared to what most coffee shops do, we serve our croissants as they are. We do not offer any jam to go with it as we want you to experience the real French food experience and this is the way we do it in France.

Don’t worry, our pastries are really tasty and don’t need anything else.

The Pains au chocolat, is from the same pastry, with high quality chocolate sticks. That means that it doesn’t melt in the oven and tastes great.

We sometimes bake Pains aux raisin and Suisses.

From the same pastry as Croissants, the Pain aux Raisins is a swirl pastry with raisins and crème pâtissière.

The Suisse is a folded pastry with choco chips and crème pâtissière.

Brioches

Fancy warm French brioche?

It is nothing like what you find in the stores.

We freshly bake them daily so you get that unique smell and texture. The sooner you eat it, the better as the core is still warm and elastic. Light and tasty.

Perfect for breakfast or snack time.

You can keep for the day after, and you have to do is re-heat it in the oven for 5 min.