Bakery of France
[2024-03-06 04:25:21]
As you see, when they close the ice cream parlor in the same place, I feel very sad but later I realize it is a good thing for them. I do not visit frequently, but temptation always exists. Banana called my name.
The place was free for a while, one day, I went to the square to find another desire, saw a French bakery, it was a nice little table, a delicious exhibit of pastries and desserts, and a coffee for everyone to see I have a menu. Of course, I have to join. I already like what is in the Spanish river, and I am cheaper now because I do not need to drive too much. Suddenly, I never missed ice cream.
I have been to them a couple of times, they already know me and greet me like regulars. I do not know if this is a good thing or a bad thing. It is very pleasant. The service is always nice and very friendly. Sit there, relax and enjoy the happy time, always smile, attentive, delicious with the staff
Snail (want to try), sandwich, salad (very fresh), cheese plate, sweet and delicious crepe, soup
So far, I have Nutella coffee (I have to say more, I do not think so), Latte is always very hot and smooth, I like that dark chocolate coffee very cold , It is perfect (wakes up) I) 3 o'clock dessert
For Nutella's Day, I of course visited them with my friends and ordered Nutella Crepe. Very simple, very rich, comfortable, and wonderful
One of my favorite desserts is opera cake. My friend is patissier, I share it with her, and she agrees to be our best one. Same as Palmier (like ears), refreshing, flaky, sweet
Good things and bad things ... If everything is done everyday and they exhausted something, you will have to come another day. So if you miss it, it will be very bad, but you know that everything you have is very fresh.
I did not intend to make this place less than 5 stars. Yes, since I knew that 'diet' would be affected, I was scared at first, but I am very happy to know that such nice and delicious choices are open (my) lunch And coffee addiction
Every day, French bakeries will present 10 to 13 different pastries, and Brau is responsible for making their pastry chef who now returns to France. They also make cakes. Under the supervision of the pastissier, the bra has managed pear tart, Amandin (almond cake), lemon meringue tart, opera cake (almond sponge cake soaked in coffee syrup, ganache and coffee) and macaroon It was. Just a few examples. "Even at 8 o'clock or 3:30 pm it is still very fresh," Brau added, adding a piece of peeled bread to prove his argument. They also have multi grain bread, seed mixed with dough, phychel (thin bread), epiblid (very suitable for those who like crunchy bread), and painful veins (similar to brioche) I have
The business opportunity the Browre mentioned was the sale of the first baker who finally became his home, the baker of France. Brow's father Elbe is an entrepreneur who has been successful in many domestic companies and is seeking change. His mother, Marie Jose, was a former manager of Chanel, a high-class 16th arrondissement in Paris. "Yes, 2013! It is the exact year we moved," Brau confirmed. "We were together for more than six years," he told New Times, explained that they were introduced by mutual friends. She is 19 years old. He is 20 years old. "We just clicked," whispered the browser. Then, he looked at his wife and looked into his thin beard.
As a French teenager, Torres is working at a bakery called La Frangiapane. After a two - year pastry apprentice, I bravely found a job at the famous Hotel Negresco 's kitchen in Nice, France. In the coming years, his work has focused on working hard to master his skills and gain master's pastishier. Between these careers, he began teaching baking for students, and this pursuit will emerge again in his later career. In the late 1980's, Torres Cook was fascinated by the famous Ritz-Carlton, first to Palm Springs, then to Atlanta. After working at his hotel Torres served as an executive patissier at a custom kitchen