I am a craftsman baker from France, our vocation is threatened by europe, ask me anything

I’m curious about your flour as compared to flour we have in America, because many people don’t feel well when they eat products with gluten in them. I think our wheat is a different type and a high percentage of our seed is now hybrid and genetically modified. Is France using gmo wheat now too? I hope not.

Hello to you all
It is 3h17 in the morning and this is the time we start to work in france when we really bake and not just warming up frozen pastries from a brand like Banette which is killing our profession.

I’ve heard that industrial bread is allocated a rise time of 30 minutes while some craft bread are left to rise much longer, giving the gluten time to be worked over by the yeast. This leaves a bread that is more acceptable for folks who are gluten intolerant.

Wow, amazing talent, is this how you make your bread?

What an art.

Thank you very much for your reply!

I had heard of the Laduree macarons, I thought of ordering some but I am glad you told me they have lots of sugar as I don't like overly sweet bakery items. I will look up the Lenotre macarons! They sound like I might like them especially if they are not too sweet or artificial.

That is sad about the tete de negres. I lived in Nanterre when I was little and that was my favorite pastry as a kid. I always wanted to find them but sadly another tradition comes to an end in the name of political correctness.

Hello France, sorry to hear about the problems, i don't really know what the fix is but i hope you can still make your artisan pastries.

There are seven "bakeries" in my city, and not one of them makes bread. All they bake are expensive, artificially flavored cupcakes covered in shortning based frosting from five gallon buckets. So sick of haveing to bake myself to get anything resembling good quality, old fasioned bread.

Any of you with easy access to a real bakery, not a cupcakery, should count yourself lucky and support them regularly.

If you can translate hoagie roll please

Even if you are not a craftsman baker, i prefer to eat what you do
The stores you talk about they would be closed by justice in france
You can not be called a baker if you dont sell bread.

It's sort of like a miniature baguette without a crust. Made with GMO American Franken-wheat. No self-respecting French craftsman would ever bake such an abomination.

The problem is not because it is american
America has lot of adorable people
The problem in my humble opinion it is the american industry of food
It was talked about the vaccine to depopulate countries
It is true but the real depopulation it is with food people eat these days
It exist for a lot more time than the vaccine and they make a lot more money with this

It seems rather genocidal to be baking craftsmen in an oven.

Your daughter when she has the right age and when she feel like to move for her vocation should go to france for this
In a gault et millau baker or pastry chef according to what she wants
It is the last true manner to learn this job
We choose our flour from farmers
Our butter from people who make their butter themselves using no machine
All these things add up and make the gault millau pastry chefs and bakers

Move to the US!! I know a woman from France who owns a French Patisserie in New Hampshire and is doing very well. People love that stuff over here. She makes everything from scratch. Her son is a pastry chef.

Great bakers are artists that should be highly treasured.

:fivestars:

In usa i can not have the ingredients that I use here
It costs a lot of money to make these ingredients travel to me and it is just in france.
So if I must make them travel every 5 days to america, I would be ruined in 2 month maybe or I would have to sell what I do at price that are not acceptable for me and also for the clients.
I am not interested really in money, i am interested in what i do and the ingredients that I use

You are a true artisan with integrity, a dying breed.

you do like this when you like what you do
When someone who cooks food or is a baker or pastry chef
When he does this for money, it is not the correct road
It is a little like when you are a fireman, you do this because you like to help people in difficult situations, not to have your name in the newspaper

Thanks to the good people like you, we can enjoy our morning cafe au lait and croissant.

We don't want food made by a machine.

I am from Canada and cannot eat processed food.It makes me sick. Keep cooking. Such a blessing to the world.

Your daughter when she has the right age and when she feel like to move for her vocation should go to france for this
In a gault et millau baker or pastry chef according to what she wants
It is the last true manner to learn this job
We choose our flour from farmers
Our butter from people who make their butter themselves using no machine
All these things add up and make the gault millau pastry chefs and bakers