Tuesday, October 12, 2004
Destination: Paris: "In 1997 a law was passed in France regarding bread. This law was passed to maintain the standards of this important staple of the French diet. For a boulangerie to call itself a boulangerie a baker has to choose its own flour, make the dough and bake the bread on the premises.
The real boulangerie artisanale was feeling that it was being put in the same classification as the big supermarket bakeries that sometimes sell bread from a factory. These supermarkets can churn out up to 40,000 baguettes a day. The high quality baker on the corner was feeling the pressure putting out what was a costlier product.
This law informs the public what they are buying. The chain bakeries still call themselves by their chain title, such as La brioche chaud. The in-store supermarket bakeries (unless they meet the challenge and are the real thing), who do not bake their own bread have titles such as 'rayon chaud' or 'pains et brioches'. The real boulangeries have a plaque on their wall stating that they merit this title, proclaiming itself 'boulangerie' or 'boulangerie artisanale.'"
This also goes to show you that at least in France, franchises would not be considered a bakery because they do not choose their own flour. I have the opportunity to buy flour that has been pre formulated for other chain bakeries. I wouldn't dream of using someone else's premix. It takes all of the control for protein, ash content, hydration, and flavor out of my hands.
In fact, today, I feel like toasting some flour in the oven and seeing what it will do to a baguette. And because I am an artisan baker - I can experiment on getting different flavors.
Woo Hoo, I am one lucky woman to have the skill, experience, and knowledge to make bread today.
JoEllen!
The real boulangerie artisanale was feeling that it was being put in the same classification as the big supermarket bakeries that sometimes sell bread from a factory. These supermarkets can churn out up to 40,000 baguettes a day. The high quality baker on the corner was feeling the pressure putting out what was a costlier product.
This law informs the public what they are buying. The chain bakeries still call themselves by their chain title, such as La brioche chaud. The in-store supermarket bakeries (unless they meet the challenge and are the real thing), who do not bake their own bread have titles such as 'rayon chaud' or 'pains et brioches'. The real boulangeries have a plaque on their wall stating that they merit this title, proclaiming itself 'boulangerie' or 'boulangerie artisanale.'"
This also goes to show you that at least in France, franchises would not be considered a bakery because they do not choose their own flour. I have the opportunity to buy flour that has been pre formulated for other chain bakeries. I wouldn't dream of using someone else's premix. It takes all of the control for protein, ash content, hydration, and flavor out of my hands.
In fact, today, I feel like toasting some flour in the oven and seeing what it will do to a baguette. And because I am an artisan baker - I can experiment on getting different flavors.
Woo Hoo, I am one lucky woman to have the skill, experience, and knowledge to make bread today.
JoEllen!
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