Compagnie Generale de biscuiterie
从外部，Compagniegénéralede biscuiterie是一个低矮的地方，类似于某种工作室，而不是位于蒙马特的SachéCour的路上的Pâtisserie。我在那里跋涉去检查一下，因为我对低调的地方所做的一件事很感兴趣：cookie。
法国人主要使用“饼干”一词来指代巧克力曲奇，但它们的词汇中有几个咬合大小的零食，包括（但不限于）玛德琳蛋糕，，，，Sablés，小巧的gâteaux，鳄鱼，调色板，奶油饼和饼干。不管你叫什么，我都喜欢他们。
我听说过饼干因为显然这家商店有新闻开幕式，并看到了一些与会者在一段时间前发布的文章。我并不总是对那些事情那么精明，感觉就像是站在那儿的傻瓜。在马莱（Marais）有一次，我被人行道上的主人追赶，后者以为我是一名自由行动者。(Hmmm…maybe I was?) Or the messages are to attend events in far-away places, or have nothing to do with me, i.e.: samples of Paleo jams, New Year’s Eve events in Sri Lanka (yes, really), and male “enhancements” that, although I’m in my mid-fifties, I’m not quite ready for. (Although I should probably hold on to some of those for the future.)
我不是要吞噬一个房间，而人们却遇到一些味道，而是想独自偷偷溜进来，并这样做一些采样。(That said, I do sometimes go to places with people who work for the shops, so I can meet the staff or the chef, and see what’s going on in the kitchen.) Sometimes, though, you scratch your head at what some publicists do. I’m still smarting from the time I got multiple invites from the publicists to a restaurant opening in Paris. I decided to go, but when I got to the door, the publicists didn’t want to let me, because they weren’t convinced I was going to “place” my story in a newspaper or magazine of their liking.
最近，我参加了他主持的一家时髦酒店的调酒师派对。我不喜欢免费赠品，但是服务器不断用我提供其他所有人的饮料味道。有一次，调酒师确实把开胃菜放在我面前……然后几秒钟后将其滑走，将其交给其他人。
也就是说，新闻事件很不错，因为如果工作人员在船上，您可以品尝到各种各样的东西（以口味大小的部分），如果您拍照，没有人想到，有时可能需要一些焦糖在糕点店和面包店。奇怪的是，巴黎的一些人臭名昭著地禁止照片具有Instagram帐户。另一方面，巧克力帕特里克·罗杰（Patrick Roger）告诉我，他喜欢当人们拍照时，因为他们喜欢他的作品并分享照片。这让他开心。
因此，有时我需要更加努力获取照片，并且受到了一些谴责的接收端。Some are wary because they don’t want people to think the place is messy – they might have flour on the counter, chocolate shavings scattered about, and in one instance, they didn’t want the burnished, time-worn oven mitts they used to remove searing hot breads from the oven in a photo because they were too funky. (Of course, that was precisely what I wanted to take a picture of.) But I find beauty in the aftermath of a baking project or a generous meal, sometimes more so than the finished, highly polished treats. The clerk atCompagniegénéralede biscuiterie很高兴让我拍了几张照片，我很快就得到了。
The downside is that I’m no pro at multi-tasking (which is why some bloggers are hiring professional photographers – I’m hiring one, after I get a copy editor, translator, travel agent, dishwasher, and placate my on-site coding expert) and I was so busy picking out which cookies I wanted between clicking the shutter, that I realized I hadn’t taken enough shots when I got home. That was my fault because I’m also timid and didn’t want to take up too much of the clerk’s time or be a bother. The upside is that I took all the cookies home, made some tea, and sat down to work my way through them.
有什么乐趣Compagniegénéralede biscuiterie是，您可以从吉尔斯·马尔加尔（Gilles Marchal）制作的饼干中混合并匹配，他是巴黎几家三星级餐厅的糕点厨师，并在La Maison du Chocolat工作 - 现在Le Bistro de la Galette餐厅和Gilles Marchal面包店，都在附近。
糖腐烂的香草方块（称为kipferls alsaciens）和我一起回家，还有马卡龙（L'Ancienne类型，不是三明治型马卡龙巴黎），有开心果的金融家，并带有榛子和酥脆Les Cookie，对像我这样喜欢他们的人巧克力曲奇饼要耐嚼，我准备不喜欢，但是它们非常好。比他们凌乱的美国同行更加整洁。三角条椰子选择了这些选择，巧克力萨布莱斯（ChocolateSablés松开面孔，有笑脸的sablé饼干可以保证为您加油。
arlettes当我在那里时，只有“饼干”，只有“饼干”。根据店员的说法，他们在下午3点从烤箱出来。饼干为每100克6,50欧元（约3.5盎司） - 我买了二十个cookie，它们的价格为13欧元。一个好包装的锡盒为30欧元，我不对自己善待。
If you’re in the area, there is a communal table adjacent to the kitchen, so you can be part of the “action” if they are baking on weekends, when the large wooden table turns into an informal Salon de Thé, (tea salon), if you’d rather enjoy your cookies…or galettes…or palets…or biscuitsSur Place…没有人要shoo或赶走您的地方。
Compagniegénéralede biscuiterie
1，Rue Constance（9Th）
Métro：Blanche或Abbesses
Tél：06 86 43 40 84
在星期二至周日开放11点至下午6点。
茶沙龙在周五，周六和周日，下午3:30至下午6:30开放。
（小时可能会改变。）
