Results tagged croissant from David Lebovitz

I used to cross Paris to buy a loaf of bread. That was when I was more of a débutant and kept a list of bakeries that I wanted to visit, and I’d make it a point to check off as many as I could, to try their bread. But few in Paris go farther than their local boulangerie to get their bread. Since it’s…

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I’m often dismayed when I take a trip back to the U.S. and people tell me they wonder why they can’t get good food where they live, like they have in France. While it’s certainly true there aren’t bakeries on every street corner in America (I think people would miss all those 24/7 drugstores and coffee shops), there are places that offer fresh-baked goods, nice cheeses, wines,…

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Although there’s some dispute as to where the croissant was invented, it’s become an iconic symbol of Paris. Or at least of Paris bakeries. The most popular story claims that croissants were invented in Austria, during (or after) a period of conflict with Turkey in the 1600s, whose symbol is a crescent. And people were happy to bite into, and chew, a pastry representing their…

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La vacance

I hate to tell you this. But not everyone in France gets five weeks for les vacances. While it’s true that most people in France get a five weeks of vacation, I am not quite there yet. Nor am I at the point where I get 7 weeks of vacation, as a few of my friends do. (But that’s what I continue to aspire to*.)…

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La Patisserie

When you live in Paris, you tend to stick to pastry shops in your neighborhood. Not that there aren’t “destination-worthy” places in all twenty arrondissements – with many notable ones on the Left Bank and in swankier districts. But with young chefs opening bakeries in various neighborhoods, catering especially to locals, one doesn’t necessarily need to go all that far to find extraordinary pastries and…

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Update: The Paris Pastry app has been updated and completely revamped, with new functionality and a sleeker interface. More shops have been added, as well as a host of new features. You can check it out here! At long last, I’d like to introduce you to the Paris Pastry app. It’s a project that I’ve been working on for a while, doing lots of delicious…

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Wow. I go to a lot of bakeries, but I’m rarely wowed all that much anymore. Living in France, where there is literally a bakery on every street corner (and a few on each block, in between the corners..), it’s not that I’ve become blasé. But to me, a bakery is more about just racks or showcases of pastries, lined up, then dropped into bags…

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I was a big fan of Ottolenghi even before I stepped into one of their restaurants. When I got a copy of Yotam Ottolenghi’s first book, I was blown away by the photographs of gorgeous dishes, heaped with generous amounts of fresh chopped herbs, irregularly cut vegetables often seared and caramelized, and roasted, juicy meats accented with citrus or unexpected spices, usually with a Middle…

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The phrase “runs a tight ship” isn’t applicable anywhere more than in the kitchens of an ocean liner. When you’ve got over two thousand guests to feed, plus a staff of around a thousand or so, a “tight ship” is essential. But also having the right temperament to deal with various needs that might arise is important, especially when you’re dealing with a multicultural staff,…

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