Dictionnaire Universal Du Pain is a reference book of bread. When I recieved my copy of this Homeric work, I straight away went to visiting the formulas. Low and behold, there were names of bakers I recognized. But one in particular stood out; Franck Debieu, whose boulangerie, L’Etoile du Berger, I had visited in Sceaux last August. So I decided to try making a formula from one of his breads known as Pain du Berger. The first attempt wasn’t too bad, and now back to the book!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
Jeremy, that is a great boulangerie. I went there too! Marvelous breads.
Cheers Sam, my friend is working there at the moment..she filled me full of Viennoiserie for my visit…The location is divine too…the jardin next door was a great to meditate and hide in the shade of the beautiful trees!
Happy New Years!
That bread looks amazing. I assume it’s sourdough? I’m gonna have to keep trying to get those air bubbles..