Really enjoyed this post, which I’m just getting around to reading after sending it to a food loving friend who was traveling to Brittany and Normandy back in September. I was sending her to see the land of fleur de sel and in Saint-Malo to Bordier’s Maison du Beurre. This article complimented that nicely, thanks. Kouign Amann are a favorite of mine too. We’re lucky to have a great patisserie here which makes them. I liked the comment about writing about picnics. When we were staying in Champagne a couple years ago, the guest experience manager at the Royal, in Champillon, told me that they should start offering a picnic basket named “Madame Anderson’s Picnic” for the custom one I created for ourselves to take into the vineyard. I love to set a good scene 😉
Fantastic newsletter about our favorite place in France. We are lucky in northern Michigan (Charlevoix area) to have Gildas Lake Street Bakery in Boyne City. Gildas was born and raised in Quimper, trained as a Boulanger and eventually settled here with his wife who is local to this area. His Kouign Amann and buckwheat crepes are spot on.
And . . What a wonderful note about Romain’s brother! Would love to hear his story!
Thank you David! Love your newsletters and Instagram posts!
Please take a look at www.yummybazaar.com. They are based in New Jersey and sell the Tremblec brand of French buckwheat flour in 2.2 lb bags for 7.95. It does not specifically say that it is refined, but it is apparently a top brand in France
My French partner says there are only two essential ingredients for a picnic: a jambon-beurre sandwich and plain salted crisps (chips). If you’ve already had a sandwich recently, you can replace it with rice salad, for which the ingredients are rice, tomatoes, canned sweetcorn, cornichons, flaked tuna, hard boiled eggs and a very vinegary vinaigrette. This rice salad never deviates and is never served indoors. As a non-Frenchie I am more open to variation!
I was in Brittany the second week of the Olympics - thinking that if I left Paris I would escape the crowds. Some were waiting for me in St Malo but most of them were at Mont St. Michel. I did some taste testing of Kouign Amaan in St Malo and Dinan - I found that the thinner they were, the better they tasted - at least to me since the thinner ones had a higher ratio of caramelized sugar. I also bought caramels from several different shops and will be taste testing them shortly. I enjoyed your instagram account of your Bretagne trip and only wish this post had come out a week earlier! Merci
I find it quite difficult to find a properly dark crust on breads (particularly baguettes) both in the Bay Area and in Portland, OR. Why is the bread so superior at Chez Panisse while the exact same brand is pale and listless in the many stores that carry it? Not fair!
Really enjoyed this post, which I’m just getting around to reading after sending it to a food loving friend who was traveling to Brittany and Normandy back in September. I was sending her to see the land of fleur de sel and in Saint-Malo to Bordier’s Maison du Beurre. This article complimented that nicely, thanks. Kouign Amann are a favorite of mine too. We’re lucky to have a great patisserie here which makes them. I liked the comment about writing about picnics. When we were staying in Champagne a couple years ago, the guest experience manager at the Royal, in Champillon, told me that they should start offering a picnic basket named “Madame Anderson’s Picnic” for the custom one I created for ourselves to take into the vineyard. I love to set a good scene 😉
Would love to try it!! Love your newsletters!
Great! I put it in the following newsletter post here: https://davidlebovitz.substack.com/p/buckwheat-palets-bretons
Yum, I’d love to try the recipe!
David, I would like to try the recipe please!
Fantastic newsletter about our favorite place in France. We are lucky in northern Michigan (Charlevoix area) to have Gildas Lake Street Bakery in Boyne City. Gildas was born and raised in Quimper, trained as a Boulanger and eventually settled here with his wife who is local to this area. His Kouign Amann and buckwheat crepes are spot on.
And . . What a wonderful note about Romain’s brother! Would love to hear his story!
Thank you David! Love your newsletters and Instagram posts!
Nina in Michigan
Yes, I'd very much like to try making palet Breton. I truly enjoy your newsletter. Thank you.
Please take a look at www.yummybazaar.com. They are based in New Jersey and sell the Tremblec brand of French buckwheat flour in 2.2 lb bags for 7.95. It does not specifically say that it is refined, but it is apparently a top brand in France
My French partner says there are only two essential ingredients for a picnic: a jambon-beurre sandwich and plain salted crisps (chips). If you’ve already had a sandwich recently, you can replace it with rice salad, for which the ingredients are rice, tomatoes, canned sweetcorn, cornichons, flaked tuna, hard boiled eggs and a very vinegary vinaigrette. This rice salad never deviates and is never served indoors. As a non-Frenchie I am more open to variation!
Bonjour! I would love to see the buckwheat palet recipe!! Merci
As always, I enjoyed this newsletter! It transported us to one of favorite regions. ♥️
However, Romain’s brother “restored the Mona Lisa”…more information on this amazing bit of fact!
I was in Brittany the second week of the Olympics - thinking that if I left Paris I would escape the crowds. Some were waiting for me in St Malo but most of them were at Mont St. Michel. I did some taste testing of Kouign Amaan in St Malo and Dinan - I found that the thinner they were, the better they tasted - at least to me since the thinner ones had a higher ratio of caramelized sugar. I also bought caramels from several different shops and will be taste testing them shortly. I enjoyed your instagram account of your Bretagne trip and only wish this post had come out a week earlier! Merci
Yes please re the palet breton recipe! I love buckwheat and salted butter, and have a packet of groats that would be perfect for these!
Thanks for this report; I have not been able to take a vacation this year but really enjoyed this vicarious trip…
ETA: agree 100% re browning. I think I read somewhere that some people call this “the French bake.”
I find it quite difficult to find a properly dark crust on breads (particularly baguettes) both in the Bay Area and in Portland, OR. Why is the bread so superior at Chez Panisse while the exact same brand is pale and listless in the many stores that carry it? Not fair!
We're used to say that when I worked as a baker in the States. If something got burnt, we'd say, "It's French!"
Enjoyed this delicious read, I’m just drooling now. Yes and give me the darkest pastries every time.
I love Kouign Amann, I’ve made it several times, and it turned out well every time. And darker is better. I’d like to try your new receipe!
I really enjoyed your last newsletter! Thanks and please HURRY UP with the picnic cookbook, but don't retire.
If you're in San Francisco, you can also get an amazing black sesame koign amann at St. Frank's coffee shops.
That sounds like an amazing fusion!