It was interesting to read this post about Poilâne’s Cuisine de Bar, because it wasn’t at all like my experience there. Then it’s so good!” With apologies to the sardines, she was right. While Fauchon has continuously sought to reinvent itself as the paragon of French luxury food, Poilâne has gone to great lengths to keep its original concept unchanged. It was the perfect start to our trip. 9 Carrefour de l’Odéon, 75006 Paris, France T: +33.(0)1.44.27.07.97. One could cut it into pieces and freeze them. How did I never taste it when I used to live around the corner from the Poilane store on Boulevard de Grenelle? Thanks for reminding me of its deliciousness! It was the perfect food for breakfast, lunch, snack and dinner, with just butter, or a simple bit of ham and lovely cheese. Reply, David, your writing is so lyrical and transportive. The result was lukewarm. My best friend looked at me like I really lost my mind when I dragged it through airport security in my carry-on. I saw a line outside and thought I would join it. 1 pain-de-seigle nutrition facts and nutritional information. As Apollonia Poilâne also stated in the Tribune, “I have no competitors.” It may turn out that Poilâne does not require the financing to fund a bold global expansion or entry into new markets. An important part of this industry is the luxury foods market, a sub-sector whose offerings include high-end gourmet restaurants, rare and exotic produce, and intriguing gastronomic creations such as Joconde éclairs that bear the eyes of the Mona Lisa. The Saint-Marcellin/Bayonne ham tartine looks delicious. And lovely shot of the Poilane signature loaf with its understated elegance. Even though I’ve been in San Francisco for 24 hours, eating the most lovely and divine food, this post makes me wish I were in Paris right now. And you know the bread in San Francisco and Sonoma County. Just like that. Reply. At the time, lead financier Laurent Adamowicz commented to French newspaper Le Monde that, “This is the best brand in the sector…. In contrast to Fauchon, Poilâne, a Parisian high-end bakery, has not strayed far from its product, location, advertisement or management structure since its founding 76 years ago. Carrefour Carrefour is a chain with both supermarchés (called ''Carrefour City'') and hypermarchés (called ''Carrefour Auteuil'', named after the neighborhood). The next time I’m in Paris I am so going past this little bakery to try it out for myself. Reply, what’s a ‘classic flan’? That usually lasts a couple days in the fridge. Poilâne isn’t necessarily a sweet shop, but they do make a classic flan, a Breton-inspired custard tart which is a local favorite afternoon snack in Paris. ... referred to as a miche or pain Poilâne. His shop looks amazing–I can’t believe I never visited it when I was in Paris. Moreover, its loyal customers are unlikely to change the purchasing habits they have followed for decades. [They are an] indulgence and a status indicator.” Consumers reach for these extravagant goods in pursuit of perceived high quality and contribution to a luxury lifestyle. I have to plan a trip back there soon. I’ve got some serious bread envy goin’ on, and here I sit on the wrong side of the pond! During the 1990s, in an attempt to boost profitability, Fauchon entered the mass-market retail space and began distributing to supermarket chains such as Carrefour. The apple tart is another must for me..a friend turned me on to them and they’re wonderful. Its net loss shrank to only €5 million in 2006; and in 2007 Fauchon executives expected the company to return to profitability. Reply, I can’t imagine having access to food like that on a daily basis — heaven. your loyal fan Reply, Yes, it is the same arrondissement, the third. I am planning a trip to Paris next year and can’t wait to visit Poilane :) Reply, I’m a really big fan of bread. A range of price points allows Fauchon to capture an increasing share of a mature European market — from the student who buys a €4 éclair to the large-scale corporate accounts. I personally take home a fresh one every Thursday. My husband and I brought several of the petit pain on the plane ride home, and surprisingly, some actually made it to our house. Reply, Unlike you, I didn’t move to Paris for the Poilane, but now that I am back stateside it is certainly the thing I miss most about living there. Specializing in bread and simple pastries, Poilâne is most famous for a round, two-kilogram sourdough country bread referred to as a miche or pain Poilâne. Open Food Facts is made by a non-profit association, independent from the industry. There was this woman from Chicago who started flying Poilane breads into the US and sold them for something like $30 a quarter loaf. miche paysanne-biologique nutrition facts and nutritional information. Thank you for bringing back all those memories. Despite the language barrier, we still got two apple tarts and a few other small things to nibble and it was so delicious and much cheaper than I expected. I don’t know how we ever lived without it. Perhaps it’s because I’m a breadhead this is one of my favorite posts you’ve ever done. But is it reproducible, expandable, [and] franchisable on an industrial, international scale? Haven’t had the tartines, but did have a lovely coffee late in the day, and the interior is just lovely, both contemporary and somehow, romantic (all the tree paintings and prints) Poilane bread is available in the Waitrose supermarket here and other places around London. The dutch make pretty good bread but the best I’ve ever had was definitely in France. Reply, What a beautiful post on Poilâne. How shocked you must have been after hearing about the Polaines. This article evaluates the approaches of two celebrated names in French luxury food: Fauchon, a luxury grocer, and Poilâne, a family-run bakery, with different historical approaches to the changing economic landscape. It is made for all, by all, and it is funded by all. In all the years I’ve been going to their shops, I’ve never had anyone wait on me who wasn’t friendly and efficient, and personally proud of what they were serving forth. (I’m always surprised when they weigh it and tell me the price, and I think, “Could that really be all that it costs?”) The bread lasts at least a week and gets better as it sits; the sourdough flavor gets deeper, and while it loses some of its springiness, it’s a perfect foil for a swipe of crunchy peanut butter or a chunk of Comté cheese. There’s just nothing better than a delicious slice of bread and a wonderful topping. Reply, You’re making my mouth water for a simple tartine of pain Poilane with melting salted butter and honey, my favourite. Il est cuit en moule, dans nos fours chauffés au feu de bois. Reply, Never been to the Central London shop, but they do sell Poilane bread in my local Putney & Wimbledon Waitrose…not tried it as it’s pretty expensive (just under £5 for a rye loaf) Reply. Faites vos courses en ligne aux mêmes prix qu'en magasin et faites vous livrer ou retirez rapidement vos courses dans votre magasin. Proper German bread in Paris! Love this post! Commandez en ligne Poilane Quart de miche, tranché et emballé sur Monoprix.fr. Reply, Oh you’re killing me. Max Poilâne is distributed by Franprix, not to be confused, though the recipe is similar. First, “pure-player” firms focusing on one luxury foods product are becoming increasingly present, eroding the market share of companies such as Fauchon that provide a diverse product range. However, I read before I left for Paris that a Croque Monsieur which is my faveorite thing to eat in Paris is not good on Poliane, too crunchy or wrong flavor and I tried it and have to concur. “Bread is the staff of life” for sure. This post has successfully made me dislike my life right now as a poor college student. aux noix-carrefour nutrition facts and nutritional information. Meanwhile, Parisians, expats and tourists alike line up at the celebrity Paris bakery, Poilâne, to buy the famous miche, a loaf of bread that is still made by hand and whose recipe has not changed since the bakery was founded in 1932. What a loss! Unlike other places that discourage guests from looking around, perhaps snapping a quick picture, or hiding what they do, at Poilâne it’s possible to go see the enormous wood-fired oven downstairs (although arrangements now need to be made in advance, since the bread bakers were having trouble getting all their daily loaves baked off with us bystanders poking around down there) and you’re welcome to buy one slice of bread, or a whole loaf, sans problème. Ignoring claims that it was spreading itself too thin, Fauchon followed a tried-and-true approach by increasing its foreign presence, a move financed by a private equity consortium that acquired Fauchon in 1998. I am also amazed that I see the same women behind the counters that I saw on my first visit to Paris in the 90’s. For many companies, the trouble had already begun at home. Reply, Wow! I love to toast it put a little olive oil and rubbing garlic on it, some tomatoes.. mmmmm. Reply, I need to fly to Paris. Innovation is becoming a clear market trend as French luxury goods companies, long seen as the guardians of centuries-old tradition and quality, face the pressure to change. Life definitely changes in a second. And I am in awe of their hard work and dedication. I had the privilege of being good friends with Lionel Poilâne, and visited twice the “manufacture” in Bièvres, 30 minutes south west of Paris, where an average of 6000 “miches” daily are made in 24 wood ovens identical to the original, but newer, by three shifts of specially trained bakers. Reply, What wonderful photos! Tél: 01 44 61 83 39, [UPDATE: Poilâne changed the concept of their café on the rue du Cherche-Midi and is now Comptoir Poilâne, serving different menu items than what is shown in this post. More places to eat like a local: tandl.me/12ufz7c I recently moved from Paris to Bordeaux and I cannot get that lovely pastry anywhere. Paris bread scene is awesome, yet I still think that the best breads are being baked outside of the capital! It looks deceptively simple and is pretty compelling evidence of how just a few ingredients – puff pastry, slices of apples, and dark cane sugar – can create a spectacular pastry without all the fuss. Retrouvez toutes nos offres et promotions dans le rayon Pains. Tél: 01 45 48 45 69, 38, rue Debelleyme (3rd) It’s one of the best deals in town (currently around €14), especially considering the top-notch quality of the food. I can’t wait to get back to Paris so I can try it. Both were lovely people and Monsieur Poilâne was animated and still excited about the bakery he’d owned seemingly forever, which was (and still is) considered the best bread in the world. But nothing beats the smell of bread baking and, while not Poilâne, my bread is fresh and still delicious, sliced warm and spread with butter. : Avec sa croûte de couleur brun roux, sa mie serrée aux parfums de miel, qui reste souple et légèrement humide, le pain de seigle est idéal avec les huitres, les fruits de mer, les poissons fumés. I try to mimic their bread in my pitiful oven but always fall short. And that Paris-Brest looks absolutely amazing! Reply, Hi Dave… I can get a wonderful Poilane here in NYC at Agata and Valentina.. Do you think there’s a secret Poilane bakery here in the states that supplies these gourmet markets or do you think it’s actually shipped in from Paris ??? Find calories, carbs, and nutritional contents for aux noix-carrefour and over 2,000,000 other foods at MyFitnessPal.com. Reply. Reply, David, what was on Monsieur Poilane’s list? Fauchon’s focus and reinvention have come at the right time. Oh… I also bake my rolled or sliced cookies to the point where they are nearly burnt. I’ve bought Poilâne bread in the supermarket and found it good, but I think that perhaps some supermarkets don’t rotate their stock properly. Such reforms, meant to deal with the market-shifting effects of European unification, are simply one contributor to the changing landscape of the French luxury foods industry. In the face of this competition, Poilane's current strategy has been to remain focused on its traditional niche brand. Question: those sandwiches look a little messy – do you scoop them up like pizza or do you fork and knife it? So I would check the expiration date for sure, if I wasn’t certain. Reply, You are such a lucky man to have rubbed shoulders with Monsieur Poilane! Dinner: Chou-Fleur, Tomates, Cornichon Concombre Doux, Nestlé Les Recettes de l'atelier Raisins, Amandes & Noisettes . Reply, Yes, this is one of my favorite posts too — mouthwatering….and it has to be my first stop in Paris next year…. Basta. As for the “front national” suspicion, it concerns the half brother Max. Am now counting the days until next year’s visit. Mmm…..Oh, excusez-moi monsieur, I’m next! 138 / 2,000 cal left. Well Bread in Los Angeles makes a fabulous loaf of bread — and lasts well (though not like Poilane.. ) if you are in LA ….. Just goes to show how that kind of love and care put into something can elevate the ordinary to the sublime. I love the food, the bread the pastries and the whole experience of being in this iconic city. David thank you, you’ve so cheered up this glum Sunday morning in Stratford upon Avon, where I am no longer sitting with an elevated, iced and painful foot following surgery. Off to the kitchen! In any case I am game. When I ate it when at home, it’s so different and unique than all the other breads in NYC, especially that thick, craggy crust. Have a great weekend! Reply. Reply, I don’t actually *read* many blogs, but I read your blog and I feel transported every time. I don’t know why they call it that but perhaps far means custard in Breton (I don’t speak Breton!) Everything about the man and his memories radiated wamth and good humor. But it remains to be seen whether this strategy will continue to garner success for the company. Reply, This spring was my second trip to Paris. Tip: The true fans pick the darkest ones and on the shelf where the bags are sold, there are always a few bags filled with what look to be practically burnt shortbread cookies. Haven’t made it to Cuisine de Bar yet, and that’ll be for the next Paris trip. A wine bar known for their tartines, open-faced sandwiches served on freshly baked Poilâne bread, as well as all kinds of pork products (boudin, pâté, ham, rillettes) and cheeses. Then I went next door to the Cuisine de Bar and had lunch. Restaurants near Comptoir Poilane, Paris on Tripadvisor: Find traveller reviews and candid photos of dining near Comptoir Poilane in Paris, France. In the 1970s, it was also one of the first French luxury foods companies to explore international expansion through a joint venture with the Japanese department store Takashimaya, selling apple-flavored tea in Japan. In countries like China, it will continue to attract an expanding aspirational consumer class. During a recent Leading Diversity@Wharton event, Wharton’s Stephanie Creary spoke with three authors whose books offer deep insights into diversity and inclusion in business. Each year Fauchon, one of France’s most celebrated luxury grocers, dresses up its best-selling éclairs to be launched in their haute couture collection of the season. “From now on, Asia is the principal source of growth.” Still, Capron is clear on what it is she is selling, telling Les Echos that “Our partners abroad ask us for France, France and France.”. Nearly all the women who work in the shop have been there since I’ve been coming to Paris, and when I went to their newest location in the Marais, I recognized a saleswomen who’d been at Poilâne for twenty-six years, from their Left Bank shop where I used to bring them brownies, for some reason. Today’s market realities — the maturation of the European marketplace, the consolidation of key industry players, and the increased focus on East Asia’s growing economies and newly affluent consumers — have forced these firms to reconsider their strategy and reinvent themselves. Its story provides a second successful approach to managing innovation and tradition. If you go into the busy main shop on the rue du Cherche-Midi, the staff is invariably friendly and accommodating. Miche Poilâne. They certainly help me get through the year! Reply, Lovely, simple, appetizing… You are so lucky to be able to taste these beauties…It is sad about the owner and his wife. Its advertising campaign is highly eroticized, with widespread circulation in high-fashion magazines such as Vogue centered on the concept of “Fauchon on your lips.” In one stroke, Fauchon was able to distinguish itself from the competition. Reply, it looks like they just opened a shop in London too… Reply, Bernard Clayton’s Book “The Complete Book of Breads” has a recipe for the Poilane loaf. Recent studies of the luxury foods industry within France conclude that, domestically, French firms that have historically prospered in their home market are challenged by two recent trends. i love when you do posts like this, that just take me out of my little oregon apartment to a wonderful parisian bakery. Reply, First tried the bread at Rue du Cherche-Midi over 11 years ago. In London we are lucky enough to have had a Poilane bakery on Elizabeth Street SW1 (Belgravia) for several years where they bake the bread in wood-fired ovens. It was spectacular, and the best pastry this trip. During the 1990s, in an attempt to boost profitability, Fauchon entered the mass-market retail space and began distributing to supermarket chains such as Carrefour. Jan 12, 2015 - Poilane bread bakery in Paris is the most famous bread in the world. This pain de mie is sublime when heavily toasted and topped with a good margin of butter. If Pandemic Productivity Is Up, Why Is Innovation Slowing Down? - See 130 traveler reviews, 12 candid photos, and great deals for Paris, France, at Tripadvisor. When it does get crowded at lunchtime, it’s not uncommon to have the fellow at the door offer you a glass of wine if you’ve been cooling your heels a little too long. How do you suppose they are able to shape the apple tart dough like that? behind Peter Jones in Sloane Square! There, at the Bar de la Croix-Rouge, I ordered my customary L’assiette Saint Germain, wafer-thin slices of rare roast beef served on toasted pain Poilâne. We learned enough French to place an order and then the wonderful woman behind the counter continued on in French and my hubby got confused. It won’t be Poilane, but it might be better than anything I can get at the store. Reply, Wow, what a wonderful post! Yet, like others in the luxury foods industry, Poilane is facing competition, in particular from mass market retailers such as the Pain Paul bakery chain. Reply, Thank you for this mouthwatering post, yet one more reason to go back to Paris. The Elizabeth Street branch thankfully supplies lots of supermarkets including Waitrose. So is okay to ask for a cafe au lait outside the home? His love of life and his work shines through. Founded in 1886 by pushcart grocer Auguste Fauchon, the house of Fauchon has achieved a fine balance of innovation and tradition for over a century. Get Knowledge@Wharton delivered to your inbox every week. Reply, Mmm mmm mmmm. Reply. so it’s different than what is a Spanish or Mexican flan, served with caramel sauce. It has to be like that. Some are quite bittersweet.The photo of Lionel Poilane shows a glowingly happy man. Reply, Do those buying in London (Pimlico shop or Waitrose) think it tastes as good? You can’t take it home because the minute it hits the paper bag it gets folded up in, the flaky crust starts leaving its buttery mark and will get over anything it touches. The autumn 2008 collection features 34 individualized éclairs in an extravagant display of premium foods photographed in the style of the best high fashion catalogues. Thanks for all the great posts. The need for digital transformation in companies is obvious and urgent. As Jacques-Henri Bourdois, managing director of the Association Syndicale des Moyennes Entreprises Patrimoniales (ASMEP), a lobbying group for medium-sized French companies, has suggested in. Reply, Looks great. those pictures are killer today…my stomach is growling. We kept trying to catch his eye to ask for the check, but he kept pointedly not looking at us. 8, rue du Cherche-Midi (6th) The apple tarts are quite wonderful as are the little cookies. Subscribe and receive David's free guide to the best pastry shops in Paris, Holiday Gift Idea! (Have your posts made others cry, too?) I’m a wee bit confused. I will be in Paris for Christmas and Paris-Brest is on my ‘to eat’ list :) Bistro Paul Bert makes them to order and they are almost as big as a bicycle wheel. World Archaeology defines luxury foods as those “that are widely desired because they offer a refinement or qualitative improvement of a basic food…. Must remember that on my next visit to Paris. And do so very well! Bar de la Croix Rouge: Must GO! How serendipitous that you met the Poilanes just before they departed this earth. In addition, Asia as a consumer center has created new challenges but provides a much-needed lifeline and an expansion strategy that will no doubt be replicated in other emerging luxury goods markets. Second, traditionally mass-market retailers such as Monoprix and Carrefour are diversifying into the luxury foods market, thereby reducing foot traffic in retail stores owned by luxury foods companies. (Which might seem odd considering that they were surrounded by some of the best baked goods on earth. You can support our work by donating to Open Food Facts and also by using the Lilo search engine. For years, it has enjoyed a market perception as a leader in quality, coupled with a growing consumer base both at home and abroad. In the face of these encroachments on market share, many French luxury foods companies have decided to pursue a two-pronged strategy already common among their cousins in luxury fashion: brand innovation and increased presence in new international markets to take advantage of increased buying power overseas. But many businesses, especially those burdened by legacy systems, still struggle to transform their operations to cater to the increasingly empowered digital customer. Reply, Got to meet Poilaine in New York. to visit Poilane. Reply, There is NOTHING like the bread at Poilâne. I was able to visit Paris again this past September, and every morning I went to Cuisine de Bar for a massive (!) Amid a constantly shifting market both at home and abroad, Fauchon’s rebranding campaign has helped it remain relevant and return to profitability. Or just the ineffible Parisian ambience? Were you able to see the technique for this at Poilane’s? A toasted slice with some butter and mirabelle jam was my favorite way to start the day. Reply, I can taste those butter cookies now…thanks for reminding me Reply, On your recommendation, we tried Cusine de Bar this summer and it became one of our favorite lunch stops! However, the current economic crisis has brought sharply into focus the trade-off faced by luxury businesses: Falling consumer confidence, stagnant incomes in the West and ever-increasing competition have all added pressure to adapt and change, or succumb to failure. Apollonia can continue to grow within this niche. How Companies Can Leverage Technology to Deliver Hyper-Personalized Services. I have no words, -I will just bow my head to the masters. I purchased a few times, and am sure that I was not her only client… I still miss their apple pies and am so nostalgic of the little store rue du Cherche-Midi. But this post tells me that I really need to go to Paris and lose myself in Poilane. By Saturday we’re toasting it (it’s decadent with a little butter), Sunday it’s French toast, Monday we make a Panzanella salad with a good olive oil, fresh tomatoes, red onion, and basil. Reply, I’ve never been to Paris, always wanted to go, and now feel it’s imperative so that I can sample all those delicious looking treats! 138 I was surprised you could buy the bread at Monoprix…we are lucky here in Toronto…Holt Renfrew flies it in every day…. Patricia took a small round of soft Saint-Marcellin cheese, cut it in half, and pressed it into the bread, then topped it with lacy Bayonne ham. Reply, Wow, wow, wow! In the United States, everyone recognizes the [Fauchon] name, although its products aren’t sold in the market.” The acquisition proved less successful than expected. He can’t get enough cream! Reply, Thanks so much David for mentioning this place. Old habits… :) Reply. The historical success of these two approaches is explored, as are the benefits and risks from pursuing these strategies in a bid to stay relevant in the toughest luxury market in decades. Reply, That Paris-Brest looks (and sounds) so amazing. This article was written by Katie Catillaz, Swita Charanasomboon, Munish Gupta, Deepti Tanuku, Alexandra Thomson, and Vasil Topuzov, members of the Lauder Class of 2010. After it had been under the hot broiler for a few minutes, she pointed to it – “When the sides of the ham curl up and get a little crispy, that’s when it’s ready. Reply, re my earlier post, I meant to say that Poilane has opened Cusine de Bar in London, on the road behind Peter Jones in Sloane Square, London. Following these struggles in the 1990s, experts agreed that Fauchon needed a new wave of rejuvenation that would also preserve the company’s core competencies. Thank you for giving me a window into Paris until I am able to go see for myself! Although, the first one I tried was from the bakery at a Carrefour. I took the bread home to where I was staying with a friend, who despite having lived in Paris for at least 4 years hadn’t heard of it. Now I’m hungry! Ducros recruited a dynamic new chief executive, Isabelle Capron. I first heard about Poilane when I was very young and checked a book out of the library called The Breads of France by Bernard Clayton, Jr. We are going to Paris on Saturday and are looking forward to eating our hearts out! The French luxury industry accounts for an estimated US$14 billion of the US$500 billion in annual exports from French companies. Retaining its position of market leadership in a niche market has helped it successfully grow its presence and weather more than one economic downturn in the past. I went when my mom was visiting me, and I think we must have done something really gauche, because, after we’d finished eating, the waiter completely ignored us. Flan in France is a derivation of the Breton far, which is a solid custard baked tart – which sometimes is baked in a crust. Pain De Seigle Carrefour, 1 tranche 62.5g Kalorier: 138 • Kulhydrater: 26g • Fedt: 1g • Protein: 4g. Reply, Perfect timing. Find calories, carbs, and nutritional contents for 1 pain-de-seigle and over 2,000,000 other foods at MyFitnessPal.com. Reply, Hi, I ate the Poliane bread in Paris and though I am not a sourdough fan, it was a wonderful quality bread. Reply. I didn’t know that they have a shop in London! And I love that you moved to Paris just for Poilane! This summer my daughter went to Paris and visited our friends who sent my husband some cookies from Poliane in lieu of Flan, it was the most thoughtful gift. Your posts are a breath of fresh air, and a tribute to the high standards we should all strive for. Bar de la Croix Rouge: Great tartines! Its recipe for success in the future is to remain ahead of its customers and continue to surprise them. My cousin’s French husband laughed at my always stopping to buy Pain Poilane on the way to CDG before flying home. But she offered me a taste of the one which she said was their all-time most popular sandwich. How does this food fit into your daily goals? Get recipes and blog posts sent right to your Inbox! If you hit one of the two restaurants for lunch, you can order the formule, which includes a small green salad, a tartine, a bottle of water or a glass of wine, and a coffee and little cookie. Hi David! xx Reply, Lovely post… reminds me of fond memories!! Acheter votre pain chez Carrefour, c'est faire le choix d'un pain de qualité, du savoir-faire d'une boulangerie. I’m sure you’re thankful you got to meet them and so great their daughter has continued their work. - See 130 traveler reviews, 12 candid photos, and great deals for Paris, France, at Tripadvisor. Reply, David, this reminds me that, right after I moved from Paris 25 years ago (I used to live rue d’Assas, a short walk away from the original Poilane and the line that went around the block to buy their bread), I was so distraught at not being able to purchase it any more. Serving Size : 1 tranche (62.5g) 138 Cal. I had assumed it was a good name gone bad, and stand happily corrected. Thanks to an exclusive contract with Air France, it became the first French food company to regularly import luxury foreign produce to France. They still have the bakery as well. I’ve never had the opportunity to try it, but that will change soon. If there’s anything left after that, we just make some croutons or bread crumbs to store in our pantry. It’s true, everybody there was so courteous — what a contrast with the way we were treated in most places in Paris! Reply. The revenues of three new New York stores were disappointing, and their start-up costs contributed significantly to Fauchon’s losses in 2003 and 2004.