One could cut it into pieces and freeze them. Pain Poilane is wonderful, complex bread, but one must not overlook their Viennoiserie. It’s one of the few places in Paris I’ve ever been offered such a gesture, and that’s completely indicative of the kind of care they give to guests. I have made the mistake of putting them in my shoulder bag and that darned butter does soak through the paper wrapping pretty quickly! Reply, Yes, this is one of my favorite posts too — mouthwatering….and it has to be my first stop in Paris next year…. Named for a famed bicycle race between Paris and Brest, the ring of pâte à choux is meant to resemble a bike wheel and its interior gets filled with rich hazelnut-praline cream. behind Peter Jones in Sloane Square! Tél: 01 45 48 45 69, 38, rue Debelleyme (3rd) And as for the café, he cracks me up because every day he makes himself a latté (even with the questionable cream I mentioned on your half-and-half post.) Reply, This post made me want to hurry back to Paris for a tartine…my absolute favorite lunchtime treat when I am there. Reply. Renovation of Fauchon’s two stores at Place de la Madeleine was completed in 2005, achieving an ultra-modern look that the newspaper Les Echos noted “transgresses the visual codes” of the 120-year-old brand. How does this food fit into your daily goals? It’s a tough call to try to preserve what makes a business special in Paris while at the same time making some updates. Reply, You are such a lucky man to have rubbed shoulders with Monsieur Poilane! Its story provides a second successful approach to managing innovation and tradition. Old habits… :) Reply. Courses en ligne : Plus de 15 000 produits disponibles en Livraison à Domicile … Retrouvez toutes nos offres et promotions dans le rayon Pains. Log Food. It almost looks like croissant dough. I was surprised you could buy the bread at Monoprix…we are lucky here in Toronto…Holt Renfrew flies it in every day…. Bar de la Croix Rouge: Must GO! Well Bread in Los Angeles makes a fabulous loaf of bread — and lasts well (though not like Poilane.. ) if you are in LA ….. Bon appetit! 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. Whats-it-called the Belge bakery also has their version here but it’s simply not as good as Poilane. That flan almost made me fall off my chair. 9 Carrefour de l’Odéon, 75006 Paris, France T: +33.(0)1.44.27.07.97. He can’t get enough cream! World Archaeology defines luxury foods as those “that are widely desired because they offer a refinement or qualitative improvement of a basic food…. This is a textbook for how great, simple ingredients prepared by people who care about food can define what it means to be in Paris! 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. I loved everything about it; the gorgeous photos, the description of the butter and bread, the experience of it all. We are going to Paris on Saturday and are looking forward to eating our hearts out! Adjacent to the dépôt de pain (bread counter) is the Marais branch of their café. 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. 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. And the light fixtures! And a fresh pain au chocolat costs only € 0.35. Breakfast pastries followed by open faced sandwiches. But as far as I know, all the bread is made in France. Reply, I always thought they used some really fancy apples or something, but when I saw them making them, they used just regular apples (I don’t know the variety) – but they weren’t heirloom or anything like that. Reply, As a kid growing up in San Francisco, I didn’t understand people buying sourdough at the airport to bring home. What I wouldn’t give at this moment for a toasted bit of Poilane rye studded with currants, or just the regular miche! The pictures of the open-faced sandwiches and description make me sooooo hungry and miss Paris! I love to toast it put a little olive oil and rubbing garlic on it, some tomatoes.. mmmmm. 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. Have a great weekend! Reply. 138 It’s true, everybody there was so courteous — what a contrast with the way we were treated in most places in Paris! 0 %--Fat. Bar de la Croix Rouge: Hidden Gem!!!!! Basta. 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. Pour vous conseiller au mieux, nous avons besoin de connaitre votre adresse de livraison. Now I’m hungry! Growing up in Holland leads to two meals a day usually consisting of bread. That being said, the tartines are absolutely delicious, and their apple tart is one of my favorites! Apollonia can continue to grow within this niche. Thank you for giving me a window into Paris until I am able to go see for myself! At the time, lead financier Laurent Adamowicz commented to French newspaper Le Monde that, “This is the best brand in the sector…. My husband and I brought several of the petit pain on the plane ride home, and surprisingly, some actually made it to our house. - See 130 traveller reviews, 12 candid photos, and great deals for Paris, France, at Tripadvisor. [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. 8, rue du Cherche-Midi (6th) 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. Paris bread scene is awesome, yet I still think that the best breads are being baked outside of the capital! I saw a line outside and thought I would join it. Yet, like others in the luxury foods industry, Poilâne is facing competition, in particular from mass market retailers such as the Pain Paul bakery chain, whose rapid growth has had industry experts like Steven Kaplan commenting in the International Herald Tribune on its “tentacular reach.” In the face of this competition, Poilâne’s current strategy has been to remain focused on its traditional niche brand. Reply, Some people dream of gold or diamonds, I dream of having a loaf of this bread. My cousin’s French husband laughed at my always stopping to buy Pain Poilane on the way to CDG before flying home. Moreover, its loyal customers are unlikely to change the purchasing habits they have followed for decades. It was the perfect food for breakfast, lunch, snack and dinner, with just butter, or a simple bit of ham and lovely cheese. Reply, Thank you so much for writing this post. Reply, Wow, wow, wow! His recollection is of being chosen by his peers as one of their favorites. In any case I am game. Really the bread here is nothing to write home about in most cases.. Hi David! Reply. 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. Ah that we could get Polaine bread in the small towns in Arizona! Question: those sandwiches look a little messy – do you scoop them up like pizza or do you fork and knife it? A week after I moved to Paris, a friend and I were invited to lunch with Monsieur Poilâne and his wife. Off to the kitchen! They certainly help me get through the year! 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. All materials copyright of the Wharton School of the University of Pennsylvania. Life definitely changes in a second. Reply, David, your writing is so lyrical and transportive. I can now buy my fix in London. I personally take home a fresh one every Thursday. 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. 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. Jan 12, 2015 - Poilane bread bakery in Paris is the most famous bread in the world. I was in Paris just a few weeks ago and, as it was lunchtime, I did what I often do and strolled over to the Carrefour de la Croix-Rouge on the Left Bank, at the end of the rue de Grenelle. Thanks to an exclusive contract with Air France, it became the first French food company to regularly import luxury foreign produce to France. Repas de fêtes/Holiday Meals : Vous vous occupez des huîtres, Poilâne® s’occupe du pain ! Reply, You’re making my mouth water for a simple tartine of pain Poilane with melting salted butter and honey, my favourite. For years, it has enjoyed a market perception as a leader in quality, coupled with a growing consumer base both at home and abroad. 1 pain-de-seigle nutrition facts and nutritional information. We had the Paris Brest at Jacques Genin, and I must say that I agree with you on that one. so it’s different than what is a Spanish or Mexican flan, served with caramel sauce. If there’s anything left after that, we just make some croutons or bread crumbs to store in our pantry. Reply, I have been visiting Poilane for the pst 10 years each spring when I am in Paris and love their bread, I can buy a loaf on my last day and bring it home on the plane. Dinner: Chou-Fleur, Tomates, Cornichon Concombre Doux, Nestlé Les Recettes de l'atelier Raisins, Amandes & Noisettes . My best friend looked at me like I really lost my mind when I dragged it through airport security in my carry-on. 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. Find calories, carbs, and nutritional contents for pain de-seigle and over 2,000,000 other foods at MyFitnessPal.com. Reply, David, what was on Monsieur Poilane’s list? How did I never taste it when I used to live around the corner from the Poilane store on Boulevard de Grenelle? Bellota Bellota, Le Trumilou, Robert et Louise ve Restaurant Kunitoraya de dahil olmak üzere 41 mekan Then I went next door to the Cuisine de Bar and had lunch. I dug into one of these a few months back and had to stop eating for just a moment to let it sink in how good it was. Made my knees get weak looking at it… Great shot. 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. Reply, Lovely, simple, appetizing… You are so lucky to be able to taste these beauties…It is sad about the owner and his wife. Reply, what’s a ‘classic flan’? ), (Two other Poilâne shops include 49, boulevard de Grenelle in Paris [15th], and in London, at 46 Elizabeth Street. 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. It has to be like that. Oh… I also bake my rolled or sliced cookies to the point where they are nearly burnt. Breakfast: Quaker Flocons d'avoine (40g), Carrefour Lait Demi Écrémé . Many cafés in Paris offers two versions of the croque-monsieur, one made on standard white bread, the other, with pain Poilâne. When I visited Paris last spring (it was my first time) and went to Poilâne twice during my week-long stay. Reply, Thank you for this mouthwatering post, yet one more reason to go back to Paris. - See 130 traveler reviews, 12 candid photos, and great deals for Paris, France, at Tripadvisor. Find calories, carbs, and nutritional contents for aux noix-carrefour and over 2,000,000 other foods at MyFitnessPal.com. Or just the ineffible Parisian ambience? Reply. Estimated to be worth US$220 billion (€164 billion) the comprehensive luxury goods industry includes products and services ranging from haute couture fashion to perfumes, champagne and other consumer products. ), if you’re lucky, they’ll have a tray of Paris-Brest from Jacques Genin, made just up the street. Reply, The only thing better than Poilane bread, is Poilane bread with Pascal Beillevaire’s butter applied with a trowel! Relying on word of mouth in lieu of advertising, Poilâne has also succeeded in growing its customer base both within and outside of France. 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. Thanks for this lovely post. I am making my first trip to France in April. I have been known to traipse across Paris for their bread (with 4 friends in tow) and even to carry it across the Atlantic just so I could enjoy it for a few more days. ;) Reply, The Poilane attitude demonstrates how a generous spirit is returned in heaps. Reply, your posts make me want to move to France and take cooking lessons! Fauchon’s rebranding and internationalization campaign has borne fruit. Pain De Seigle Carrefour, 1 tranche 62.5g Kalorier: 138 • Kulhydrater: 26g • Fedt: 1g • Protein: 4g. In that sense, its new motto, “Fauchon takes you away,” is right on point. Although I’m from San Francisco where there are quite a number of excellent bread bakeries, there’s something special about the bread at Poilâne – it has a certain flavor, just the right tang of sourdough, dark and husky but with an agreeable légèreté that makes it the perfect bread for sandwiches, to accompany cheese, or as I prefer it, as morning toast with little puddles of salted butter collecting in the irregular holes and a thin layer of bitter chestnut honey drizzled all over it. Visitors to Paris, make sure to buy Lionel’s bread, either at his bakeries, good cheese stores or Monoprix. Am hosting a lunch this week and you inspired me to do tartines…now if I could only get Poilane bread in Lancaster PA! Is it done with a simple lame? to visit Poilane. If I am lucky enough to go back to Paris (I’m in Hawaii) I would have my croque on plain baguette aloha Maya Reply, wow. It was interesting to read this post about Poilâne’s Cuisine de Bar, because it wasn’t at all like my experience there. Reply, didn’t have time to read through all the posts, but don’t know if you know they have just opened a bar de cusine in London…. Now I have to say there is other bread I prefer in Paris, though I do love those little punitions Reply, on another subject, david , you have mentioned an arrondissement in paris that has a couple of up and coming restaurants…i think the same could be said for the arrondissement if i am remembering right. If so, please tell…. At the top of this export strategy was China, where in 2007 Fauchon opened its largest retail space in Beijing. Reply, Hi, I ate the Poliane bread in Paris and though I am not a sourdough fan, it was a wonderful quality bread. That’s possible, but if so, it would lose the authenticity that has been its strongest attraction.”. It was good nonetheless. He took out a piece of paper and a pen, and wrote down a list of places that he wanted to take me, which I thought was odd – yet rather generous – since the man had just met me. Reply, I drooled while my husband stared silently at your post. (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. I had assumed it was a good name gone bad, and stand happily corrected. I will have to go there while we are in France this coming year. 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. This post has successfully made me dislike my life right now as a poor college student. But there’s no choice of bread at their café, they just have the good stuff at the tartine bar just next to the bakery, which is open early for a morning bowl of café au lait with toast…through later in the day, shoppers and regulars who work nearby to mingle on the iron stools, eating the various tartines (open-faced sandwiches) that go in and out of the blazing-hot broilers all afternoon long. I’ve become afraid that people don’t know, -or care! Reply, Perfect timing. 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. The apple tart is another must for me..a friend turned me on to them and they’re wonderful. Reply, It looks absolutely amazing. The Elizabeth Street branch thankfully supplies lots of supermarkets including Waitrose. We can but dream, those of us who live in Malaysia. 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. 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 ??? 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. Daily Goals. in the wintry Parisian sunshine, I am standing in line at Cuisine de Bar, waiting for Patricia to create for me a cheese and crispy Bayonne ham tartine. 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. A lot of the movie, “Amélie” was filmed here as well. But it remains to be seen whether this strategy will continue to garner success for the company. 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. 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. The dutch make pretty good bread but the best I’ve ever had was definitely in France. I’m going to go out on a limb here – albeit a pretty solid one – and say it’s the best dessert in Paris, and just looking at the picture makes me want to stop writing at this moment and race on over there by bicycle myself. There is actually pain de mie at the bakeries, but the convenience of having bread in the pantry that keeps for the entire week is the selling point for a family with 3 kids. (Even with airlines charging for extra luggage, it might be worthwhile to lug an extra suitcase…just to bring home extra loaves of bread!) And if you have lunch or dinner at their Marais location (where even the lamps are made of sculpted bread! So is okay to ask for a cafe au lait outside the home? Reply, What wonderful photos! Reply, Mmmmhh, this post is amazing! Am now counting the days until next year’s visit. I learned of it from one of my all time favorite bakers years ago while at culinary school. 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. 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. I can’t wait to try the amazing food. Thanks for the post !! I def think you should do a recipe on the rings of pâte à choix…they look so yummy! I was surprised and even a little relieved to hear raves about the famous Poilane. is verjus one of the places or am i confusing things. The signature bread made by the La société Poilâne (pronounced pwa-LEN) SA bakery, and therefore often referred to as “pain Poilâne”, is a country-style sourdough round loaf (“miche” in French), which weighs around 1.9 kilograms (about 4 lbs) — the weight varies by loaf as each is handmade. That usually lasts a couple days in the fridge. What a loss! 138 / 2,000 cal left. 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. Fauchon has experienced both the ups and downs of being a hallmark of French luxury foods in a global arena, lessons pertinent to weathering the current recession. (I’ve never met a bread baker who didn’t use Monsieur Poilâne’s pain au levain as a reference point for excellence.) Anyway, after reading you post, I’ve got to get over there today… I really craving that Poilane toast with puddles of salty butter… Thanks Dave for another magnificent piece.. Reply. Maybe I will see you there :) Reply, The Paris-Brest at Bistro Paul Bert is great, although they’re HUGE! Reply, You’re so right about the apple tartlet David! I didn’t know that they have a shop in London! I have a weakness for carbs and especially just eating fresh Poliane Bread. 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. Reply, It is so lovely to see a place that takes pride in what they do. 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. aux noix-carrefour nutrition facts and nutritional information. Lunch: Oeuf sur le Plat sans Matière Grasse, Sauce de Soja (Tamari), Avocat, Poilâne Pain Poilane. The battle for the luxury goods consumer has intensified, bringing the trade-off between innovation and tradition front and center. But she offered me a taste of the one which she said was their all-time most popular sandwich. A fantastic little cheese shop near my family’s home in Williamsburg, VA now sells 1/4 loaves and next time I’m home, I’ll happily pay the $10 to try the infamous loaf! Fauchon’s successful brand reincarnation was a careful balance between venerated tradition and the avant garde. And I am in awe of their hard work and dedication. I make the nut bread often; it is one of my favorites. I laughed when I read about preferring the darker ones…I always choose a bag with the more well done cookies as I prefer the taste of those, and always pick a darker one out of the little basket at the caisse. (Which might seem odd considering that they were surrounded by some of the best baked goods on earth. I love the food, the bread the pastries and the whole experience of being in this iconic city. Find calories, carbs, and nutritional contents for miche paysanne-biologique and over 2,000,000 other foods at MyFitnessPal.com. His love of life and his work shines through. And it is totally fabulous looking as well… Reply, Back in the ’70s my companion and I had the privilege of being invited to watch the bakers at work at the wood-fired ovens. Perhaps it’s because I’m a breadhead this is one of my favorite posts you’ve ever done. 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. “Today, luxury is made in the West and sold in the East,” Isabelle Capron comments. It was written in the 70’s, but I recently found it on Amazon in the US. Reply, This spring was my second trip to Paris. Bar de la Croix Rouge: Must GO! Baguette is all good and fine but after a while I miss my German bread. 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. Glad to see that Appolonia is moving things forward without losing the magic that is Poilane. Reply, Mmm mmm mmmm. Poilâne It was even stranger because there were at least 3 little dogs running around the seating area, and the poor waiter kept almost tripping over them. Reply, Now you have made me hungry. Oh! 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! 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. 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. But this post tells me that I really need to go to Paris and lose myself in Poilane. Perhaps Poilâne is one of the lucky companies that, due to their well-established market niche, do not need to innovate to survive. This is the wrong post to read when you’ve skimped on breakfast and it’s time for lunch and yr in New York not Paris… (http://www.thegentlewoman.com/) Reply, Poilane was our first stop in Paris when my husband and I went 4 years ago. Thank you for sharing your amazing experiences. ;-) Reply, have you ever seen the giada at home ep where she makes lunch for apollonia poilane? One of the best places for breads and pastries is Du Pain et Des Idées (4 Rue Yves Toudic). I will never forget it! I have no words, -I will just bow my head to the masters. Thanks so much for sharing all this with us! Haven’t made it to Cuisine de Bar yet, and that’ll be for the next Paris trip. Merci de votre compréhension ! It won’t be nearly like trying it in Paris, but a distant second that I’m happy to settle for, for now! 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! The next best thing in the US has to be Trader Joe’s Pain Pascal, but it is pale in comparison to the original. It is my favourite dessert in the world. Get Knowledge@Wharton delivered to your inbox every week. (You won’t get scolded for eating on the street in Paris, because everyone understands.) Poilâne Poilâne - Pain De Seigle. 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. Can’t wait to get back (someday hopefully) and sample some more! Now my mouth is watering and I’m wishing that I were in Paris right NOW! Thank you for bringing back all those memories. Reply, Oh you’re killing me. the writing, the photos, reading it was a wonderful experience. The croissants are the best I’ve had. Il est cuit en moule, dans nos fours chauffés au feu de bois. A toasted slice with some butter and mirabelle jam was my favorite way to start the day. And you know the bread in San Francisco and Sonoma County. Not quite as rich, I am also crazy for Poilâne’s apple tartlets and I insist that people who have never tried one do so, no matter how unassuming they might look. Wine and canneles galore down here, but pastries are not easy to find. Per your comment, I am so excited to imagine that I might see and photograph the downstairs wood-fired oven after proper requests. The result was lukewarm. your loyal fan Reply, Yes, it is the same arrondissement, the third. This style of bread is sometimes called a “Pullman Loaf,” or simply just “sandwich bread,” but they all have the same undeniable characteristics: a soft and minimal crust, a slightly sweet flavor, warmth and depth from just enough butter in the dough, and an ethereally light interior. Lillian: I tell people, if they possibly can, to bring a loaf home. Everything about the man and his memories radiated wamth and good humor. 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. They are truly gifted. Carrefour Carrefour is a chain with both supermarchés (called ''Carrefour City'') and hypermarchés (called ''Carrefour Auteuil'', named after the neighborhood). Subscribe and receive David's free guide to the best pastry shops in Paris, Holiday Gift Idea! Aside from saving maybe a bit of pocket change, I’m not sure why anyone would choose the white bread, when they could be eating a warm ham and cheese sandwich on wood-fired Poilâne bread. 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. Except for its association with the Paris-Brest bike race, never quite understood what was so special about the Paris-Brest until now.What a visual delight with the coils of beautifully piped sumptuous Hazel-nut praline cream. 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.