Can I find both in the same place? Or is boluangerie only for bread and patisserie only for pastry?
|||
A lot of places now call themselves %26quot;Boulangerie / Patisserie%26quot; and, even if they are just a %26quot;Boulangerie%26quot;, will have a range of basic tartes and other small cakes (including the now omnipressent Brownie!). For more %26quot;special%26quot; or finely crafted patisseries you should look for either a Salon de Th�� with Patisserie attached or a pure Patisserie (which often also sell high class chocolates).
As far as naming names ... well the best way to judge is the length (and appearance) of the queue outside. Keep an eye on what peoepl are walking out with too - just bread or fancy pyramid packages and tarte boxes. One tip would be to avoid Boulangeries offering lunchtime menus of %26quot;sandwich, boisson, dessert%26quot; as they are really catering for the hungry lunchtime wokers rather than the discerning dessert devourer.
|||
There are several guide books dedicated to the subject.
Pierre Herme is a patisserie on the rue Bonaparte, and you won%26#39;t find much better than that, although there are some incredible cakes at the Grande Epicerie de Paris. The best Macarons are rumoured to come from Laduree.
As for breads. Poujauran, Poilane, Gerard Mulot are all places that make it into the guide books. The Moulin du Vierge...Eric Kayser...and although it is a chain, Paul is not half bad.
|||
Stohrer on Rue Montorgueil
No comments:
Post a Comment