The Good News and…The Good News
I have two bits of good news that are going to make you very, very happy. Okay, they make me happy. You, on the other hand, might not give a rat’s derrière.
One is that the bakery that makes the sesame baguette is going to stay open for an indeterminate amount of time. That means that I won’t be cut off from my Crack Baguette. What that does mean is that I’m going to delete the post where I gave out the address and I want all of you out there to clear out your cache, trash your bookmarks, then delete your hard drive, and forget you ever heard of the place. Thanks.
Another tranche of good news is that I recently revisited a bakery that’s really out of the way, which I never would have found had it not been for a tip-off by Clotilde. Good, sturdy grainy breads aren’t as common here as baguettes and other crusty loaves.
And as much as I like those breads, I am always on the lookout for loaves that are hearty, heavy, and loaded down with almost too-many seeds and grains.
So the other day, I made a trip to La boulangerie Voiriot, where I hadn’t been in ages. Like the sesame baguette bakery, it ain’t Ladurée. There’s no angels dancing on the ceiling, no chandeliers, and almost no place to poke around. It’s tiny, and there’s usually a line of people who work or live nearby waiting for their daily bread. If you don’t know what you want when it’s your turn at the counter, the person behind you is going to prod you aside and step into your coveted spot. It’s In-and-Out, Paris-style.
Because I’m here to help, step up and ask for Pain Nordländer. It’s a compact, little loaf, riddled with all sorts of grainy goodness, including dark rye and sunflower seeds. There’s one with dried fruit mixed in, but I’m a fan of nature. No, that doesn’t mean I’m a naturiste*, it means I like mine ‘plain’. They’ll hand you a paper-wrapped loaf, then you pay up and head for the door. It’s all good.
La boulangerie Voiriot
61, rue de la Glacière (13th)
Tél: 01 45 35 34 91
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