- Boulangeries / Pâtisserie
Find anything from baguettes and croissants to home made bread, pastries and confectionery. Boulangeries in France. www.boulangerie.net (in French) Boulangerie Patisserie Blaise, 2, rue des Fontinettes. 62100. Calais. Boulangerie Patisserie Blaise, 185, rue Anatole France. 62100. Calais. André et Marie-Christine Bouin- 14, rue du Maréchal De Lattre De Tassigny, Calais. Tel: 0033 321 97 49 49. Caumartin Boulangerie, 8 rue Jean Noël Dubout. Tel: 0033 321 34 73 14. Boulangerie Degardin, 107, rue du Château d'Eau. 62100. Calais. FINOT Boulangerie/Patisserie, 18, rue Archimède. Tel: 0033 321 36 25 65. Fred Boulangerie, 120 Bd. Jaquard. Tel: 0033 321 34 89 89. JOLY Boulangerie Patisserie, 158 Bd. de l'Egalité. 62100. Calais. www.Boulangerie-Patisserie-joly.com Tel: 0033 321 96 45 59. Fax: 0033 321 34 59 60. Guy Kaczmarek, 108, rue Louis-David, Calais. Tel: 0033 321 34 88 76. Merlot Boulangerie, 10, Rue Jean-Noel Dubout. Tel: 0033 321 34 73 14. Boulangerie Patisserie de la Plage, 10, Av. du Maréchal De Lattre de Tassigny. 62100. Calais. Some local patisseries Gaufres à la Flamande - Waffles usually topped with whipped cream or powdered sugar. Tarte au Fromage - Light cheesecake made with cottage cheese and eggs. Tarte au Gros Bord - Custard and sugar tart with a thick pastry border. About bread in France. There are many different types of French bread. The crisp and crusty baguette is the best known. French bread tends to go stale or hard quickly as it contains little or no fat. It is therefor best enjoyed fresh from the local Boulangerie each day. If you want a longer lasting bread try breads made from rye (pain de siegle) or wholemeal (complet). Look out too for farmhouse breads (Pain de campagne). Tradition - Breads that are labelled "Tradition" must not have been frozen at any point during manufacture and must contain only traditional ingredients such as wheat flour, yeast and salt. Maison - A baker can only label his bread as "Maison" if it has been prepared and baked entirely on the premises. Levain - Breads labelled with "Levain" must only be prepared from wheat or rye flours and the dough allowed to ferment or rise in the traditional bread making process before baking. Other types of French Bread Pain a l'ancienne - This is French bread made using traditional methods. Pain au lait - A sweet bun. Pain au chocolat - Bread with chocolate chips. Pain aux noix - Made with nuts, usually walnuts. Pain aux raisins - Made with raisins. Pain bio - This is organic French bread and at least 95% of it's ingredients must be organically grown. Pain brie - A heavy crusty bread from Normandy. Pain de campagne - This is French farmhouse bread, it is usually quite chewy with a thick crust and traditionally decorated with grapes. Pain complet - Wholemeal bread. Pain de mie - Sandwich bread and although very similar to English sliced white bread it is in fact much sweeter. Pain de siegle - A bread made from two thirds rye and one third wheat flour. Pain viennois - Looks like a baguette but has a much softer crust and quite sweet. |