just john Posted June 27, 2012 Share Posted June 27, 2012 I didn't know Marie Antoinette brought the croissant to France?, apparently as a 14-year old bride hankering for comfort food from her native Austria, hence the French term viennoiserie, but now allegedly Croissants-dying-out-in-France . I'm pretty sure our boulangerie makes their own but apparently not all do, does yours? Link to comment Share on other sites More sharing options...
Loiseau Posted June 27, 2012 Share Posted June 27, 2012 Yes, my local boulangerie makes disgusting ones!I have been carrying out a selective grading of croissants from all over the Vendee. Whenever I am out exploring somewhere, I try and buy a croissant to take back to base and heat up for breakfast next morning. Then I award points out of 5. I realise it should have been out of 10, now, as 5 does not allow enough subtlety in my markings.Only a couple have been awarded top marks so far.Angela Link to comment Share on other sites More sharing options...
woolybanana Posted June 27, 2012 Share Posted June 27, 2012 What about those made in, say, Barnes? Link to comment Share on other sites More sharing options...
idun Posted June 27, 2012 Share Posted June 27, 2012 Loiseau, someone after my own heart. The best I have ever had, anywhere in France was in 1985 in Les Carroz, in the Haute Savoie. Absolutely delicious, I remember them well. I do the same with scones now in England. Not to be taken home,eaten fresh and not frozen in a café. Currently heading my 'best' list is a little café in Rosedale Abbey, Graze on the Green, wonderful.In France the ones from SuperU were far better than any of the bakers in our village, and we had three bakers. If croissant eating is dying out, well, I always thought that they were expensive and money is tight these days. Also they are full of fat, which people don't want when watching their weight. I always prefered a warm croissant aux amandes, or even a pain au chocolate to a plain croissant. Link to comment Share on other sites More sharing options...
just john Posted June 27, 2012 Author Share Posted June 27, 2012 [quote user="woolybanana"]What about those made in, say, Barnes?[/quote]Not as good as those in Waitrose - Dorch, and nowhere near as good as those in salles-lavalette [:P] Link to comment Share on other sites More sharing options...
Christine Animal Posted June 27, 2012 Share Posted June 27, 2012 [quote user="just john "]I didn't know Marie Antoinette brought the croissant to France?, apparently as a 14-year old bride hankering for comfort food from her native Austria, hence the French term viennoiserie. [/quote]Thank you for that info John. I never knew that. The best croissants we've ever had were chez Stohrer, rue Montorgueil, Paris. Absolutely delicious!http://www.stohrer.fr/http://loiclemeur.com/france/2007/06/le_meilleur_cro.html Every time someone puts a Daily Telegraph link I can't get it, dont't know why. But I certainly hope the croissant is not dying out!If you buy the little viennoiseries in the supermarkets (in those plastic boxes) with tiny croissants, pains aux raisins and pains au chocolat, the croissants are far better than the larger ones. Link to comment Share on other sites More sharing options...
idun Posted June 27, 2012 Share Posted June 27, 2012 Not only is the viennoiserie from Austria, but I have read that some austrian pastry chefs went to Denmark........... hence lots of these pastries are known as 'dannish' in some countries now.Two of the bakers in my old village make their own croissants, the other doesn't, one cannot tell. Each seems to have their own speciality though, so all were worth buying from for something or other. Link to comment Share on other sites More sharing options...
Loiseau Posted June 28, 2012 Share Posted June 28, 2012 They do need to be "au beurre" though!Some of my best ones to date have been from the villages of Aizenay and Coex. I have had pretty good ones in London too. Never tried Waitrose's yet though; I'll have to give them a whirl sometime! Thanks for the tip.Angela Link to comment Share on other sites More sharing options...
idun Posted June 28, 2012 Share Posted June 28, 2012 Need to be 'au beurre'.............. yes, I would say that that was imperative. If I'm going to have something very very bad for me, I may as well have the best taste possible.[:-))] Link to comment Share on other sites More sharing options...
Gardengirl Posted June 28, 2012 Share Posted June 28, 2012 [quote user="idun"]Need to be 'au beurre'.............. yes, I would say that that was imperative. If I'm going to have something very very bad for me, I may as well have the best taste possible.[:-))][/quote][:D] Absolutely! Mind you, I'm another who isn't too keen on croissants. I do enjoy a good pain au chocolat; one place in town is especially good at them, and is worth going a few extra metres for. We have quite a few boulangeries in town - I think we counted to about 16 once, which seems far too many for a small town - and as far as I know, all make their own everything. My favourites are the 'Provencal', mentioned above for their pain au chocolat, Nougatine, which does very good cakes and a delicious pain aux noix, and M. Eton (we call him that as he worked at Eton College many years ago, and sometimes enjoys reminiscing!) who makes delicious bio breads of all sorts. Link to comment Share on other sites More sharing options...
idun Posted June 28, 2012 Share Posted June 28, 2012 LOL, a few extra metres for a few extra centimeters[:D]I remember being told that if there were certain 'signs' outside a boulangerie, you could tell if the baker baked themselves or got the dough etc brought in. I simply cannot remember which signs they are now. My friend's brother bought a boulangerie and used this system. Link to comment Share on other sites More sharing options...
Christine Animal Posted June 28, 2012 Share Posted June 28, 2012 This must be the sign you are thinking of Idun.http://www.latoque.fr/actualites/vie-syndicale-b-premiere-enseigne-a-levallois-31620.html And here you have it !A la boulangerie un Croissant sur deux est Industriel Link to comment Share on other sites More sharing options...
idun Posted June 28, 2012 Share Posted June 28, 2012 Thanks CA. I'm not sure if it was that particular sign, but most certainly something along those lines. I hope that people knew about this, I sort of feel like I have just said that there is no father xmas![:(] Link to comment Share on other sites More sharing options...
Christine Animal Posted June 28, 2012 Share Posted June 28, 2012 Here's the programme that was on not long ago, if you can get it. For me it cuts off after the ad saying error, maybe something to do with the flashplayer or it's no longer available. Can you watch it?La boulangerie, ce n'est pas du gâteau Link to comment Share on other sites More sharing options...
Clair Posted June 28, 2012 Share Posted June 28, 2012 [quote user="idun"]Thanks CA. I'm not sure if it was that particular sign, but most certainly something along those lines.I hope that people knew about this, I sort of feel like I have just said that there is no father xmas![:(][/quote]The use of the names "Boulangerie" and "Boulanger" are subject to legislation.A boulanger must undertake the kneading the dough, its fermentation, its shaping and the baking of the bread.In other words, no frozen bread dough, no half-baked bread and no bought-from factory bread.More info HERE and HERE.The sign most commonly used by an "Artisan Boulanger" around here is this one:Of course, it doesn't guarantee tasty croissants, but it gives an indication of the dedication of the boulanger...Our village has one baker and I prefer to drive 15km to buy croissants when I want some... Link to comment Share on other sites More sharing options...
Gardengirl Posted June 28, 2012 Share Posted June 28, 2012 2 out of the 3 bakers I use most often can be seen mixing, kneading etc, one from inside the shop (M. Eton) and the other (lovely pain aux noix) in plain view from a large window from the pavement - quite a draw for tourists! The other (my favourite for pain au chocolat) has his walls plastered with awards for his goodies. Another boulanger always has long queues waiting to enter his small shop, but makes a very small range of breads only; if I want several items I never go to him; if it's just baguettes maybe I occasionally visit him. Link to comment Share on other sites More sharing options...
Fridgeman Posted June 29, 2012 Share Posted June 29, 2012 ChristineTry this link:http://www.m6bonus.fr/videos-_missions-4/videos-100_mag-2260/emission_du_09_02_2012/video-boulangers_patissiers_font_ils_vraiment_tout_eux_meme_-106126.htmlI keep watching it as I've fallen in love with the presenter :)regardsStephen & Max Link to comment Share on other sites More sharing options...
Christine Animal Posted June 29, 2012 Share Posted June 29, 2012 http://www.m6bonus.fr/videos-_missions-4/videos-100_mag-2260/emission_du_09_02_2012/video-boulangers_patissiers_font_ils_vraiment_tout_eux_meme_-106126.htmlHello Mr. Fridge and thank you very much because that is the programme I was trying to find (good old 100% Mag). I finally managed to get the one on my previous link, same subject, but shorter.Hoping you are all well et un gros bisou à Maxou. Did he have his croissant this morning? [:D] Link to comment Share on other sites More sharing options...
Benjamin Posted June 29, 2012 Share Posted June 29, 2012 [quote user="Loiseau"]Yes, my local boulangerie makes disgusting ones!I have been carrying out a selective grading of croissants from all over the Vendee. Whenever I am out exploring somewhere, I try and buy a croissant to take back to base and heat up for breakfast next morning. Then I award points out of 5. I realise it should have been out of 10, now, as 5 does not allow enough subtlety in my markings.Only a couple have been awarded top marks so far.Angela[/quote]Can't let this one pass Angela. [:D]There are two very good boulangeries in Moutiers les Mauxfaits. "Au beurre" to die for. Link to comment Share on other sites More sharing options...
Loiseau Posted June 30, 2012 Share Posted June 30, 2012 Yummmm! I'll be looking for the first possible pretext to get down there and sample them on my next trip over then, Benjamin...Angela Link to comment Share on other sites More sharing options...
mellybelly Posted June 30, 2012 Share Posted June 30, 2012 Gonna freak you all out now !!!!!Frozen pastry croissant from Carrefour Yummy.....Home cooked is always best !!!!!!!!!! Link to comment Share on other sites More sharing options...
Manon Posted October 7, 2012 Share Posted October 7, 2012 I have to agree with the last poster - the frozen ones you bake yourself from Intermarche are excellent and the smell in the kitchen is heavenly ! Link to comment Share on other sites More sharing options...
Alan Zoff Posted October 7, 2012 Share Posted October 7, 2012 Our village shop/depot de pain has stopped supplying fresh croissants this year, apparently due to lack of demand. Instead, they now have the prepacked ones, complete with preservatives. We have just bought a pack of 10 from a Lidl in England for about half the price of the 6 pack in our French shop and marked "produit de France". Smaller and not as good as fresh ones but not at all bad after 5 minutes in the oven. Link to comment Share on other sites More sharing options...
woolybanana Posted October 7, 2012 Share Posted October 7, 2012 Wouldn't the preservatives give a rather rubbery taste? Link to comment Share on other sites More sharing options...
5-element Posted October 7, 2012 Share Posted October 7, 2012 You must be thinking of the slimy ones, WB. Link to comment Share on other sites More sharing options...
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