Five award-winning Parisian bakers & five baguette recipe ideas.
Please view my Instagram video here: https://www.instagram.com/p/CoCpLcnqKph/
THE BAKERS:
1. Boulangerie Eric Kayser @maisonkayser
2. Boulangerie Pain Pain @painpain_paris
3. Du Pain et des Idées @dupainetdesidees
4. Poilâne @poilane
5. Le Boulanger de Monge
THE RECIPE IDEAS:
1. Jambon beurre sandwich, or the Croque-Monsieur: a French sandwich made with ham and cheese, topped with bechamel sauce and gratinéed in the oven.
2. French Onion Soup: a classic French soup made with caramelized onions and a rich beef broth, topped with a crouton and melted Gruyere cheese.
3. Garlic Bread: sliced baguette rubbed with garlic and olive oil, then baked in the oven until crispy and golden.
4. Bruschetta: sliced baguette toasted and topped with chopped tomatoes, basil, garlic, and balsamic vinegar.
5. Bread Pudding: a dessert made by soaking slices of baguette in a mixture of eggs, milk, sugar, and spices, then baking until set.
The origin of the baguette can be traced back to the French Revolution when the bakeries in Paris were nationalized, and the bakers were required to produce bread for the masses. The bakers responded by creating a smaller, more portable loaf that could be easily carried and consumed on the go. This new loaf was called the “pain de Paris,” which became known as the baguette.
During World War I, the French government imposed strict regulations on bread production, limiting the ingredients that could be used and the size of the loaves.
Despite these challenges, the baguette remained a staple of French cuisine throughout the 20th century. In the 1920s and 1930s, it became a symbol of sophistication and refinement, with many upscale bakeries and cafes offering artisanal versions of the classic loaf. The baguette also played a significant role in the lives of the French Resistance during World War II, as it was used to smuggle messages and supplies.
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