le Quignon: Bazin Bakery
Americans often wonder how French people some know we’re American before we even say one word. It used to be our sneakers; they were the dead giveaway. Nowadays, wearing sneakers, or les baskets, is as French as carrying a baguette.
The other way they can tell us-from-them is that Americans tend to smile. A lot. We are a rather happy tribe. And Americans tend to eat and drink while walking (or while driving, which I’ve explained to some of my French friends, but they look at me in disbelief). Even though in Paris it’s becoming a bit more common, it’s still unusual to see someone chowing down while walking on the street or in the métro. It’s just not done and people will definitely give you funny looks if you’re – say, cramming a Pierre Hermé pastry into your face while sitting on a sidewalk bench. Or shoving a sublime, cream-filled éclair au chocolat from La Maison du Chocolat into your mouth, trying to make sure not one precious drop of bittersweet chocolate pastry cream lands anywhere but in your tummy.
But one little nugget of Parisian tradition still amuses me every time I see it. It’s the yank, twist, and pull of le quignon.
You’ll see it 99% of the time someone leaves a bakery with a freshly-baked baguette. The moment they exit, they grab the crackly knob at the end of the loaf, le quignon, and yank it off. It’s a quick twist and snap, then it gets popped right it into their mouth as they hurry on their way. I tend to think of it as an instant, on-the-spot, quality-control check.
I usually end up with a mess of flour on my dark overcoat, since one of my favorite breads in Paris, le Bazinette, has a fine dusting of flour on it’s crackly crust, and permeating all the little brittle crevasses. If you’re lucky enough to get to Bazin early in the day, a favorite baguette of mine is available with a hearty mixture of grains; flax, sesame, and poppy seeds.
The one shown above is their baguette de tradition, a hand-shaped baguette, slightly sour from the addition of un peu de levain, natural sourdough starter, which gives the bread a hearty, earthy character and allows it to remain fresher longer than the usual 4-hour lifespan of a regular baguette.
Bazin is one of the prettiest bakeries in Paris too, overlooking what I am sure is the smallest (and most unnecessary) traffic rotary in the city. In order to get a Bazinette with grains, you need to get to the bakery early in the day, since they always seem to sell them out quickly.
85, bis rue de Charenton
Tel: 01 43 07 75 21
(Closed Wednesday and Thursday)