Panifica面包店
我曾经越过巴黎买一条面包。那是我更像débutant并保留了我想参观的面包店的清单,我将要尽可能多地检查面包来检查一下。
但是巴黎很少有人比当地的boulangie拿面包更远。由于这是您几乎每天都在做的事情,因此可以去一个方便的地方。额外的好处是,像法国的大多数地方一样,当工作人员认识您时,他们会向后弯曲以帮助您。因此,您要求他们提供最黑暗的烤面包痛苦的au levain,您会得到它。或者,他们将步枪穿过篮子,为您挑选法式面包,就像您喜欢的那样烘烤。
I’ve been part of extended conversations with clerks who will show me the different baguettes, cooked to various degrees, while I give them theOUIornon –直到他们像Goldilock的那样拔出正确的一杆。不管有多少人在我身后等着,他们都接受,因为轮到他们的时候,他们也会做到。
您无需在Panifica因为所有的面包都是bien cuit(煮得很好)弗朗索瓦·布鲁特(FrançoisBrault),告诉我他不做任何面包PAS Trop Cuit(煮得不好),因为他不喜欢他们,这是坏面包的标志。我必须同意。当您走进他的面包店,看到等待购买他奇妙的面包的人时,您会注意到很多其他人。大多数人似乎都生活在该地区,但这是巴黎的面包店之一,值得穿越城镇。
I’d been meaning to go for a while, trading messages with François while I navigated the waters ofL'Adimpr疑此, begging off a visit while tackling the mountains of paperwork that have a tendency to pile up if I don’t feed/fend it off daily. And there’s a whole bunch of other stuff that’s always standing in the way of my mission here (namely, to eat chocolate, bread, and cheese), so I finally took a breather from everything, shut my front door behind me, and did the martyr’s walk to up蒙马特, to meet him at the bakery.
It was a fantastic sunny day in Paris and I was jealous of all the people eating at tables outside, overlooking the shady avenue. But they were probably jealous of me because François took me down to their kitchen where to show me where they bake the bread. He and his crew were done for the day (they start at 4am, which is a little too early for me…) but I got to feel the doughs, see the ovens, and talk about French flour and all the grains that he uses, some of which you don’t normally see in Parisian bakeries.
面包店中使用的所有面粉和谷物都是有机的。但是,由于味道最重要,因此面包店为羊角面包和其他糕点使用了非常高质量的传统法国黄油,这是因为他找不到像他使用的有机黄油一样好。
当我们遇到面包店中的许多鸡蛋之一时,他说他想与我的读者谈论鸡蛋存储,我经常不得不缓解访客的恐惧,因为法国在室温下将鸡蛋储存。弗朗索瓦告诉我这是可能的,因为they don’t wash and sanitize eggs in Europe,然后将其天然的防护涂层放在那时,当它们被洗涤时被剥离。因此,鸡蛋在室温下保持数周的良好数周。他处理后,他确实用肥皂和水清洗了手。“Mais, oui…”他说,当他擦洗它们时,“当然…”
法国的大多数面包店在法式面包上做得很少(有人告诉我,利润约为30美分),因此他决定每人以1欧元的价格出售它们,然后让所有人对它们达成“交易”。即使(就像古斯),弗朗索瓦(François)在金融界工作过,他决定换齿轮和面包面团,而不是管理另一种面团。我想说他做得很好。
但是,Panifica的重点以及我在那里的目的是,在柜台和篮子后面排成一列的泥土面包的慷慨选择。
Tourte de meuleis made with a high percentage of whole-wheat flour, and smaller loaves,Meules au lin,亚麻籽揉合,其油会给它们带来柔软的面包皮。我通常更喜欢硬皮面包,但很好奇,带了一个家,并与塔拉玛那天晚上,这是一个很大的打击。
Tourte Aux Alouettes(上图)有全麦和黑麦面粉,以及整个整个谷物的松脆。我也拿了一只房子的存根,第二天是早餐,出色的烤面包和咸黄油和深色蜂蜜。
紧凑的kamut面包是100%kamut, an ancient wheat that’s not used very much in bakeries around town. But my favorite kinds of breads are those that are packed with grains. He makes two. The挪威(下图)是一条拼写的拼写,黑麦和全谷物,带有糖蜜的味道。和较小,完美的方形面包,起诉(Swedish) are made of buckwheat and sunflower seeds, which are baked on top and inside each loaf. (If you live in Paris, or you don’t have to worry about baggage allowance, the bakery sells their organic buckwheat and wheat flours by the bag. And the price is the same as supermarket flour.)
许多人对低浮雕面包或用替代谷物制成的面包感兴趣,而弗朗索瓦(François)提供了几种不同类型的面包。Petit épeautre面包与einkorn有些谷物被烤,以增强其自然甜味。
是法国,当然是荞麦萨拉津(左侧的面包)由100%荞麦制成,并使用荞麦制成莱万(natural yeast) which is gluten-free. François told me that was a very popular bread in the neighborhood, nodding his head in affirmation.
但是,面包的美景也延伸到面包店的外面,我无法想象在美好的一天吃饭的地方。(允许天气。)面包店有一个超级花哨的瑞典面包切片机,使他们可以将面包切得很薄,以制作三层三明治。有些充满了熏制的鲑鱼,另一些则是烤蔬菜。碎石三明治和乳蛋饼都提供。
For dessert, although I didn’t try any, because my bag was loaded up with bread (because who knows when I’ll ever be able to leave the house again…now that I’m on a book deadline), I spotted roasted fruit salads, a creamy潘娜·科塔(Panna Cotta)与大黄,le芝士蛋糕,丝滑巧克力t和一些Kouign Amanns午餐时间匆忙后离开,准备出发。
Panifica
15,Trudaine大道(9th)
Métro: Anvers
泰尔:01 53 20 91 18
每天开放,上午7:30至7:30 PM(周六和周日关闭)