36 replies to this topic

[mbjj]

France has strict rules governing bread ingredients and often people will buy bread twice a day. We've had nothing in Canada that even comes close. The flavour is amazing, esp. coupled with French butter. :-) I think the price is controlled too.

[johnk]

Strict rules, for sure, and not just in terms of ingredients. Only someone who has been apprenticed, trained and qualified can call himself a baker (boulanger). A boulanger uses his own yeasts and makes bread starting at 3 or 4am (hard to find young people willing to enter the metier nowadays) and he bakes twice a day. All breads specify ingredients and many different flours are used.
Bread is also available at a Depot de Pain where dough is brought in and simply placed in the oven. These guys are not legally allowed to advertise themselves as boulangers, they are minions who load and unload the oven kinda like "bakers" in supermarkets.
Qualifying in any food discipline is long, hard work in France because the French take their food seriously and have very high standards.
And, the boulanger will sell you half a loaf if thats all you need. He knows someone will turn up to buy the other half.

[Matt R.]

The quality of food available at our corner convenience store in Paris blew my mind, two years later we are still talking about it. And the patisserie just a couple blocks from our apartment.. unbelievable but just regular ordinary everyday stuff for them.

When we took our exchange student shopping for Halloween, we took her to wal mart and she felt the same about the 2kg bags of m&m’s!

Anyways, have you been to Fry’s yet?

Matt.

[VicHockeyFan]

Strict rules, for sure, and not just in terms of ingredients. Only someone who has been apprenticed, trained and qualified can call himself a baker (boulanger). A boulanger uses his own yeasts and makes bread starting at 3 or 4am (hard to find young people willing to enter the metier nowadays) and he bakes twice a day. All breads specify ingredients and many different flours are used.
Bread is also available at a Depot de Pain where dough is brought in and simply placed in the oven. These guys are not legally allowed to advertise themselves as boulangers, they are minions who load and unload the oven kinda like "bakers" in supermarkets.
Qualifying in any food discipline is long, hard work in France because the French take their food seriously and have very high standards.
And, the boulanger will sell you half a loaf if thats all you need. He knows someone will turn up to buy the other half.

 

Very interesting.

[Rob Randall]

Very interesting.

 

Isn't it? See...

 

Capitalist bread: overpriced, corrupt

Government controlled bread: fresh, delicious, cheap

[JanionGuy]

It's interesting to note that the original poster has not replied nor is anywhere to be seen...???

[Rob Randall]

It's interesting to note that the original poster has not replied nor is anywhere to be seen...???

 

Seems he came and went.

[amor de cosmos]

Isn't it? See...
 
Capitalist bread: overpriced, corrupt
Government controlled bread: fresh, delicious, cheap

...which is why it would never catch on in canada. cbc would have some economist from the u of calgary school of public policy or fraser institute on to say price controls don't work & kill jobs or whatever and that would be that.

if you put dough in the fridge and yeast goes to sleep but enzymes keep working and break down the starches into sugars, so you can make bread without preservatives or added sugar. the trouble is it takes more time that way.

[LJ]

It's interesting to note that the original poster has not replied nor is anywhere to be seen...???

But the good thing is I found out about Fry's bakery.

[nerka]

Capitalist bread: overpriced, corrupt

Government controlled bread: fresh, delicious, cheap

Seems like what we need to break the tyranny of mediocre bread is "Capitalism with French Characteristics".

[Jason-L]

Honestly, there's nothing like having a history of violent revolution, guillotines, and bread riots in the streets to ensure that regulation and government oversight are implemented.

[amor de cosmos]

France has strict rules governing bread ingredients and often people will buy bread twice a day. We've had nothing in Canada that even comes close. The flavour is amazing, esp. coupled with French butter. :-) I think the price is controlled too.

i thought this guy was in france also, oh well I'll put it here anyway
https://munchies.vic...te-more-buttery

quick search.... aha this is what I was thinking of

https://www.youtube....h?v=0GFtx5P7Mu8

Edited by amor de cosmos, 02 February 2018 - 09:29 PM.

[johnk]

Honestly, there's nothing like having a history of violent revolution, guillotines, and bread riots in the streets to ensure that regulation and government oversight are implemented.

The guillotine is remarkably efficient and painless (so I hear). Sometimes low-tech is best.

[Star Dust]

It's interesting to note that the original poster has not replied nor is anywhere to be seen...???

 

Oh....I'm here just silently observing the flock (:

[amor de cosmos]

sourdough pasta

A family-owned bakery in the B.C. Interior has received government funding to develop a new fermented pasta that may have health benefits.

Kaslo Sourdough uses ancient sourdough fermentation technology to create its Pasta Fermentata.

Creator Silvio Lettrari — who has been baking sourdough bread and researching sourdough for 25 years — calls it the first pasta of its kind in the world.

"As Einstein said, first comes the question, can I? And I did some experimenting and invested money into pasta equipment and came up with this," Lettrari said in an interview with Chris Walker, host of CBC's Daybreak South.

"It has flavour, but it doesn't taste sour."

http://www.cbc.ca/ne...nding-1.4539481

[sukika]

Von's 1000 Spirits in downtown Seattle makes sourdough pasta on site: http://www.vons1000s...0spirits.com/  

 

 

I don't know if it's egg, diary, and salt-free like Pasta Fermentata though

 

 

sourdough pasta

http://www.cbc.ca/ne...nding-1.4539481

[Torrontes]

...which is why it would never catch on in canada. cbc would have some economist from the u of calgary school of public policy or fraser institute on to say price controls don't work & kill jobs or whatever and that would be that.

if you put dough in the fridge and yeast goes to sleep but enzymes keep working and break down the starches into sugars, so you can make bread without preservatives or added sugar. the trouble is it takes more time that way.

 

What?

 

Much more likely that they would have some social worker proposing that the Canada Infrastructure Bank invest in 5,000 community owned four banals  across the country.