Tapisserie

Years ago, at a flea market in Paris I pickup up some old metal letters from a bakery in France that spelled out PATISSERIE. Being a baker, of course I was thrilled (although still despondent that someone else snatched up the matching BOULANGERIE letters…) and proudly displayed them on the shelf of my apartment. Since my apartment at the time was so small, shelf space…

Years ago, at a flea market in Paris I pickup up some old metal letters from a bakery in France that spelled out PATISSERIE. Being a baker, of course I was thrilled (although still despondent that someone else snatched up the matching BOULANGERIE letters…) and proudly displayed them on the shelf of my apartment. Since my apartment at the time was so small, shelf space was at a super-premium. Yet I was happy to give a lot of it up to have those letters reminding me of my métier.

When I lent my apartment to some visiting friends, I noticed the P and the T had been reversed, and it spelled TAPISSERIE. I got a kick out of it and thought that was very clever. When a new bakery in Paris called Tapisserie from the team of a noted restaurant, I figured it wasn’t a place to purchase a tapestry, but a clever – and original – place to get terrific desserts.

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Bostock

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the…

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the good thing about Bostock is that it’s one of the easiest desserts to make and doesn’t require rolling out any pastry, spending a day making brioche, or rely on any fancy techniques. It’s one of my very favorite things to eat.

Bostock was likely invented to use up leftover brioche that bakeries had on hand after they closed their doors. Bakers everywhere are naturally thrifty and this is a clever way to use up leftover bread, whether it be brioche, challah, or any firm-textured white bread, such as pain de mie.

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Sain Boulangerie

I was expecting something a little different when I took a stroll over the Sain boulangerie, a bakery I’d heard about, which was on my list of bakeries in Paris to visit. My friend Romina of Les Madeleines bakery was is in town, and she’s always up to visit new places, or places new to us, so I arranged to meet her there. I figured…

I was expecting something a little different when I took a stroll over the Sain boulangerie, a bakery I’d heard about, which was on my list of bakeries in Paris to visit. My friend Romina of Les Madeleines bakery was is in town, and she’s always up to visit new places, or places new to us, so I arranged to meet her there. I figured we’d walk into a place with polished glass showcases, brass-tipped racks of breads, and a line-up of attractive pastries. Instead, we found an unassuming neighborhood spot, not a shop where the pastries were displayed like jewels, whose pastry counter was right on the sidewalk.

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The French Bastards

When the bakery sign went up, I thought, “Well, that’s rather audacious. I wonder what it’s going to be?” A bakery had been in that space, which had once been a pretty good, but had slid in quality, until one day, the doors closed for good. It’s a bummer to see a place decline but exciting when something better opens in its place, which happened….

When the bakery sign went up, I thought, “Well, that’s rather audacious. I wonder what it’s going to be?” A bakery had been in that space, which had once been a pretty good, but had slid in quality, until one day, the doors closed for good. It’s a bummer to see a place decline but exciting when something better opens in its place, which happened.

There’s been a renaissance in Paris over the last few years of young bakers, who understand techniques and traditions, but use them as springboards to go beyond them. And three of them have set up shop, calling themselves The French Bastards.

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