The Many Faces of les Boulangeries Française

Boulangerie Jenny, 1934. This bakery was founded in 1897.

Les français aiment le pain!

While the French don't eat anywhere near as much bread as they did in the XIX ème siecle, (900 grams per person daily - almost two pounds vs. 225 grams - 8 ounces - per person per day now) bread is still an important part of the diet in France and bread is commonly served at all three meals. Bread is the main component of a French breakfast. The local boulangerie is visited daily, sometimes even twice a day. Louis la Vache gives you a look here at the many faces of les boulangeries française.



Max Poilâne, Paris, VI ème, near Jardins du Luxembourg. Poilâne is one of the key figures in the revival of artisan baking in France. He taught former music promoter Basil Kamir how to bake when Basil was re-opening le Moulin de la Vierge. Poilâne is a purist - no pâtisserie here - bread alone!









Gèrard Mulot, Paris, VI ème, in the shadows of l'église-Saint-Sulpice. While known more for his pâtisserie than his pain, Mulot is one of the finest artisan bakers in Paris.

Recettes pour faire le pain:


Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes

Paris: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Collection)

The following book is a fine study of the importance of bread in France generally and Paris particularly. It describes how bread, as the most important food commodity shaped life in Paris:
Bakers of Paris and the Bread Question, 1700-1775