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Back when I didn’t cook, I never understood my friends who told me that baking relaxes them. I do now. Baking bread is the perfect break from spending a rainy afternoon home writing.

Fridays are easy days for me. I teach at a company in the morning and then at a different company in the evening. Just for an hour and a half each. To make matters easier, both companies are a 30 minute walk from my apartment, so I don’t bother going to the English school where I spend most of my days. This friday I’m determined to write 5,000 words of my novel, which will get me over 15K. I had all afternoon, from noon to 4:30 and then the whole night. 7 o’clock on.

Ready, set, go!

 But wait, I have to think about dinner. As the huband made me a three course meal last night, filled with duck, onion tart, cheeses, and poached pears, it’s only fair that I return the favor.

So I wanted to write, I wanted to bake.

Let me take you through my day:

First I set up the workspace. All those papers are my outline and character sheets. I sometimes forget who is who.

I make strong coffee, disregarding my automatic drip and going for the cafetier instead. It’s Italian, its tasty. Like a reverse French press. And then I turn my oven to 220°C.

I had a half of squash I wanted to roast for use tonight. Spread on bread with a little bit of cream, onion, garlic – delightful.

I find my squash, emptied it of seeds, added garlic, olive oil, salt, pepper and set aside. I don’t know about you, but my oven makes a little “tick” when it’s hot. So while I wait, it’s time to write. My coffee comes with me.

The oven ticks. I put my squash in, avoid checking my word count. Now I have 20 minutes to write uninterrupted. The coffee will keep me going.

Fifteen minutes into it, I check the squash. 10 minutes left. Back to the story.

When the squash is done, remove from the oven. Check the word count. 976 words so far. 11006 total. Not a bad start. And I continue.

Usually on Friday afternoons, I treat myself to a nap. No time for that today, and Pistou the cat has taken up my place on the couch for me.

A while later, my eyes hurt, the coffee is gone. It’s time for a break, and my squash has cooled. I peel and cube it, put it in a bowl and into the fridge until tonight.

Now it’s time to start the bread. I’m making flatbread today, which sounds good, but I’ve never made before. Here’s a recipe to work with: Flatbread from the Food Network I put on my apron because I’m wearing black pants and a solid blue shirt and there’s still work to do, and flour always looks out of place in an office.

Have 5 minutes while the yeast activates? Write! Write fast! How many words can I get? There’s already flour all over my keyboard from past breads anyway. I got 150 words. I think too much. But anyway, I put the bread ingredients together, follow the recipe, knead, cover, set aside. I had a good hour until the dough rises. I knew what to do. I keep the apron on, or I’ll forget when I go back to the dough later.

I wanted to make it to 3000 words for the day before I left for my class at 5. It was 3:45. Time to check on the bread. I was at 2628. I was tired and the bread was ready. 15 more minutes, I told myself. Can you make 372 words in 15 minutes?

3:59: Word count 13009. Success! Now to bread.

These is just a test before I make the bread tonight. I’ve never made flat bread before. So I just have a small piece of dough to roll out and cook.

Into the pan.

ZOMG! Warm, moist, wonderful bread. This will make an excellent pizza – I tell myself and finish the second piece, put on a plate and set aside for the husband. Cover with paper towel, because I’ve woken up some nights to find my cat licking my bread. Yeah -I know right?

Then I have to get ready for work and head out. It’s raining a little and windy, but the bus never comes on time so I have to walk.

Dinner:

There are plenty of fixings and a glass of Côtes du Rhone.

And then to writing. At the end of the evening my word count is 15049. So there you have it. Flatbread for 15K.

I’m trying to think of a dish that begins with T for 25K, but maybe I’ll just make myself a cup of tea when I hit that milestone. At this rate I’m going to gain 10lbs by the time November is over.

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It’s fall. That means pumpkin and apple recipes abound. Last night I tried my own pumpkin recipe – pumpkin gnocchi. It totally failed.

Ok so, it didn’t TOTALLY fail, but I didn’t measure right, had to use two different flours and there’s just something wrong with them that I can’t quite figure out. They’re edible, but they aren’t serve-able. If you know what I mean. And I don’t like to fail.

Nobody likes to fail. Failure is such a personal thing. There’s no one else to blame. It’s my fault. Rejection I can handle. There are two people involved. It’s an opinion. Someone else’s technique is better, someone else’s sound or story preferable. It happens. But I don’t tolerate failure in art.

Cooking is an art.

So today, I had to prove my dominance in the kitchen to make up for last night’s mistakes.

I decided on two types of breads. One savory, one sweet.

The first, the savory, the ficelle.

A ficelle is basically a small baguette stuffed with something savory: cheeses, sausages, and olives are the most common. I love buying them for lunch at my local boulangerie because they are a perfect compliment to a soup or a salad. So the husband recommended that if I was going to make bread, why not try a few ficelles for the week. Good idea, husband.

These are pretty easy and I found a recipe here: Ficelles aux lard

Sadly, for those of you who don’t speak French, it’s in French. Don’t be turned off by the lard – it’s just ham chunks, not chunks of fat.

Anyway this is what you need:

  • 500 grams of flour

  • 320 ml of warm water

  • Salt

  • Yeast 1 package

  • 1 pat of melted butter (optional)

  • FIXIN’S – whatever you like, we’ll get to my choices in a bit.

First prepare your yeast in a small bowl with about 4 tablespoons of warm water and let it sit for 5 minutes. Meanwhile put your flour and salt in a mixer with the dough hook attachment. If you’re using butter, add now. Add your yeast and water and mix on a low speed until it stops sticking to the sides. Add a handful of flour and mix some more. The dough should be sticky but also satiny. I spent about 10 minutes mixing it on low speed.

Take it out, put it in a bowl and let it rise for 1 hour until it doubles in size. I went for an 8 mile run and let the husband clean up.

Next separate the dough into 8 small balls, flatten out into small rectangles and let it sit for 45 minutes to rise again.


Now it’s time to prepare your fixings. I used an organic smoked sausage – at the husband’s request, vegetarian mushroom paté for me, and Camembert cheese for both of us.

Fold one end of your dough, then add your filling. Roll the dough up into a – well a roll – and then starting with your hands in the center of the dough, roll it out into a long strip. Place on a baking sheet and do it with the rest of the seven rectangles.

Let rise for another 30 minutes. Then bake at 230°C for 20 minutes.

They are lovely and puffed up quite bigger than I expected. The husband has already eaten half of one, even after the huge cabbage stew we had for lunch. I used white wheat flour because it’s traditional for the ficelle but you could easily use any flour you wanted. Also, if you want a nice gold color, brush the dough with oil or melted butter before baking.

And now the sweet, the chocolaty, the sugar, the sacristain. These are SUPER easy if you buy pre-made dough. Why did I use pre-made dough?

For this treat you need pâte feuilletée which when baked is a leafy, flakey dough. It’s kind of difficult to make and takes a while because it requires a lot of folding, rolling out, folding, rolling out and quite frankly, I didn’t feel like doing that. So I bought some organic dough instead.

Taken from this recipe Sacristain, also in French. So you need:

  • pâte feuilletée
  • 1 egg
  • powdered sugar
  • fixings – I used cinnamon, sugar and this:

organic dark chocolate nutella. Yeah. It’s fabulous.

Anyway, crack open and mix your egg. Roll out your dough. Here I deviate from the recipe above. First, I didn’t want the massive sacristain you see in the bakeries. I wanted little treats to have after dinner or with coffee. So I cut my dough into four quarters.

Brush your dough with the egg.

Add your topping. Use a thin layer of chocolate or nutella, because if you don’t it will explode – as mine did.

Fold your dough and brush the top with egg again. If you’re using cinnamon or sugar, add some more on top here.

Then cut into 2 cm wide strips. Twist to make little curls, like my hair, if you’ve ever seen it.

Brush with egg again.

Add some more sugar or cinnamon.

Bake in the oven at 180°C. The cooking time depends on how brown you want your sacristain to be. The minimum is 15 minutes, but I think mine were in there for about 18.

Take out of the oven and add a little powdered sugar to the cinnamon and sugar ones. Voila! They are light and flaky and very fun and you can potentially add any type of sweet treat that can be baked in the oven.

Other finds at the organic market – AKA Botanic – was this:

Purple cauliflower.

Isn’t it gorgeous? When I do something with it I’ll let you know.

Tonight, I’m making baked falafel with pan-seared veggies for dinner. And thus, with this frantic day of cooking and baking, I will be able to reclaim my success in the kitchen.

I had a long week. It commenced with teaching 4 teenagers to speak English. It was tiring and they were completely fish-eyed. I don’t remember being fish-eyed as a teen. But I do want to apologize to all the adults in my life then and now for once having been a teenager.

I’m so sorry. Really.

I’m sorry.

I made you cookies.

But we’ll get to that.

Friday night ended with me coming home at 8pm to a very exciting treat. Earlier in the day I had seen fleurs de courgette being sold in the market place and I immediately texted the husband with an excited note that if they weren’t too expensive, would he pleeeeeeeeeeeeeease buy some. He did.

These are zucchini flowers. They aren’t rare, they aren’t too expensive, but they are a bit hard to find. I love them. I had them first at La Colombe in Hyères (coincidentally, I’m going to that restaurant tonight), and thought they were so spectacular that I’d waited impatiently all year for summer and zucchini to come again.

These flowers are often stuffed. Usually with cheese or the zucchini itself and then fried or baked.

We stuffed ours with very fresh goat cheese mixed with garlic, onion and yellow pepper. Then drizzled them in olive oil and baked them in the oven for 15 minutes.

Fleurs de courgette are tangy, almost citrus-like with such a wonderful and satisfying crunch at the end. You know you’re eating a flower, it feels like eating a flower should. Like sunshine.

 

And now, your cookies.

The Dame Blanche is most often known as a sundae. Vanilla ice cream, chocolate sauce, strawberries or strawberry coulis and whipped cream. However, there is something much more exciting that can be found in almost every bakery in France: the Dame Blanche Cookie.

Dame Blanche or white lady is my favorite cookie. I’d never made them before, so bear with me:

  • 1 ¼ cup flour
  • 115g of butter, softened
  • ¾ of powdered sugar
  • 1 egg
  • pinch of salt
  • pinch of vanilla extract
  • jam or confiture of your choice – I used strawberry, which is the most common.

Mix your softened butter, sugar and egg until every thing is smooth and homogenous. Add your flour, vanilla and salt and mix until everything comes together. Then mix a bit more to firm up your dough – not too firm – stop when you start to feel a bit of resistance – about 3 or 4 minutes on a low setting.

Set in the refrigerator for 30 minutes. Meanwhile preheat your oven to 350°F or 180°C.

When the 30 minutes are up, flour your work surface and your rolling pin and your hands. Really coat it in the flour. Don’t be afraid to make a mess. Take your dough out of the bowl and set it on your work surface. Flour it too.

Carefully roll the dough out to about 1/8 of an inch thick. This dough is incredibly sticky – something I unhappily discovered, which is why I recommend LOTS of flour everywhere to keep it from sticking.

Using a cookie cutter, cut yourself as many cookies as the dough allows but make sure you have an even number of cookies. I cut one cookie at a time, put it on the cookie pan and then cut the next. It was just easier given how delicate the dough was.

For every other cookie you will cut a small hole in the center. I recommend doing this while the cutter is still supporting the shape of the cookie. My holes didn’t come out so great, but maybe next time.

Bake your cookies for 10 minutes or until they are fully cooked through. You want them to be firm and crispy and browned.

Take them out and let them cool fully. Try to clean up in the mean time before your significant other sees the mess you’ve made with the kitchen.

When the cookies are cool, take your jam and spread a nice amount all over the cookie bottoms – the ones without the hole. Put the cookie tops on – the ones with the hole in the center. Et voila!

Normally, the Dame Blanche has white powdered sugar on top of it. I couldn’t find any in the store today and ran out of sugar when I was making the recipe. But no matter – they still taste great. They’re just not as white as they should be. Keep them in the fridge for about 3 days.

So please forgive me, for every having been a teenager. And have a cookie. It makes everyone feel better.

The French word pâte is very familiar to me. I buy it in the supermarkets to cook tarts, quiches, pizzas, pies, and it’s used for a variety of pre-baked pastries. There are a bunch of variations: pâte brisée, pâte sablé, pâte pizza, pâte feuilletée etc. But for some bizarre reason I could never think of what the translation for this word was. It seemed obvious, right on the tip of my tongue, something I should know, being as obsessed with food as I am – I mean, it’s the only thing I can talk about fluently in the French language.

I figured out what it is today. Very simple, though I’m ashamed to admit it – dough. Pâte = dough.

It’s 30°C today. For those of you not on the Celsius system 30°C is 86°F, is 303.15 Kelvin. A good day to go to the beach, which I did yesterday when it was a mere 28°C. Today, being hotter, I decided to spend some time with my favorite type of pâte and bake. Real smart.

I should rephrase that. I didn’t decide to bake, I volunteered. The English school I’m working for is throwing a party on Tuesday. A party that will feature me in a short nightgown, heels and a boa. But that’s beside the point. Seeing as how we may have around 50 people, the party-organizers were worried about food. So I volunteered to make 100 cookies.

Of course, most smart people would make 100 cookies of the same kind – like chocolate chip. Right? Well, I can’t do that. Call it stupidity, call it over thinking, call it over achieving, I decided to make 5 different types of cookies, all variations on chocolate chip:

  • chocolate chip
  • peanut-butter chocolate chip
  • white and dark chocolate
  • Nutella pinwheels
  • white chocolate and coconut

Hey, how often do the French get good, chewy cookies? The answer is never. Obviously I love French cuisine, but they haven’t mastered the cookie. They make hard, flat things with pépites de choco – disgusting tiny chips that are a sorry excuse for chocolate.

I started at 10 and finished at 3. My kitchen started out like this:

By the second batch of cookies – the peanut butter ones – it looked like this:

If you’re wondering about the hammer, it’s what I use to smash up the chocolate bars.

And who doesn’t love raw cookie dough?

There was a break for lunch. By the time I was done with the last batch of cookies, the dough was starting to look strange to me (like a word does if you stare at it for too long) and I was doped up on sugar and sugar fumes.

The hardest were the Nutella Pinwheels, which are honestly a pain because cookie dough was not meant to be rolled and sliced. But I got them done, and they look lovely.

All my cookies look lovely, even when you’re staring at them cross-eyed in pre-cooked dough form.

Now the question remains: how does one transport 100 cookies? Seriously. Do I put them all in a bowl? Do I keep them separate so that the flavors don’t taint each other? Do I wrap them on plates and carrying them through the streets of Toulon, my skirt swinging along around my legs like some lost waitress? Where should I store them? Is there room in my fridge? I should have thought of these things BEFORE I volunteered to make the cookies.

For the rest of the afternoon, I will sit in the shade, wisely like my cat. A fresh salad awaits me for dinner, because if I have one more piece of refined sugar, I might take off and soar back to the U.S.

Another thing I’ll be doing – never looking at another bit of pâte n’importe de quoi for at least a week.

Did you expect me to cook again today? I didn’t. But here I am.

There was a bike race going on underneath my balcony today. It started around one and went until five.

Kind of odd, considering I live on a quiet street in a very quiet urban town. It’s just not the type of thing you’d expect to see after lunch.

Last month the first strawberries appeared and I celebrated. This month the first cherries appeared, and as soon as I saw them at the market, my mouth started to water.

My first thought was: I really need to buy some.

My second thought was: Chocolate Covered Cherries

I finally bought a handful today. Most were eaten as dessert, but then I remembered I had chocolate in the house. And I also had rum.

Ok, so a cherry liquor would have worked better, but I worked with what I had.

Honestly, I didn’t know if this would take. I mean, how exactly does one make chocolate-covered liquored fruit?

First wash your cherries. (Did you hear about the contaminated Spanish cucumber scare? Wash your cucumbers!) Put them in a small bowl and cover them with liquor. Let sit.

Bowl water in a large saucepan, with a bain-marie on top. Once the water is boiling add chocolate and a little bit of milk.

This is the most delicate part, I think. I’ve worked with chocolate a lot and it’s a finicky sweet thing when melted. I found that adding milk to the melted chocolate keeps the chocolate or the sugar in the chocolate from cooking and caramelizing – if that’s true or not I don’t know, but it seems to work for me.

It also seems to require patience. I wait until the chocolate looks completely melted before I mix the milk in to form a paste and then I usually add more milk – just to make sure. I mix lightly, slowly. The spoon doesn’t whip around the bain-marie, but mostly spreads the chocolate around and I let the milk do its thing on its own.

Then take the cherries that have been soaking in the liquor and dip them into the bain-marie, coating them with the chocolate.

Make sure you steer clear of the steam from the water! I burned my wrists a few times.

Put the cherries on a baking sheet and let cool.

I wasn’t sure if the rum would actually stick to the cherries. Honestly, they’d only been soaking for maybe 15 minutes, but the end result was a very light rum taste that off-set the sweetness of the chocolate and acid-berry of the cherry.

Ideally, if I’d had any forethought I would have let the cherries sit in the rum for an hour or two. But I’ll try that next time – maybe after I return from the market tomorrow.

It’s a new month and all of Provence has just returned from vacation. It’s also spring which brings very sunny days, beach and skirt weather and almost no humidity. Blossoming flowers, the smell of mimosa and lilacs and something else I can’t recognize.

Basically, what that means is that I don’t have much work. I teach English to adults, and what adult with free time on their hands wants to sit in a classroom on a beautiful spring afternoon learning English? I’m often booked solid, but right now, things are petering down causing me lots of worry about income and also leaving me with lots of free time on my hands. So, what do I do to block out the worry?

Well, most of the time I write. But some days – ok most days – I get the urge to bake something yummy and I resist until I can’t resist anymore.

Today, after teaching in the morning I found myself at home with nothing to do. I went online looking for bread recipes.

Let me tell you something: muffins and cakes are not bread. But that doesn’t matter, because I clicked on facebook in boredom and saw that The Purple Foodie  – who I love – had a new, and amazing recipe up. Cinnamon Sugar Pull Apart Bread

This actually comes from Joy the Baker who I’d never seen before and is also a new love.

At some point this weekend I intended to make cookies – I had even stopped at the store on the way home to buy butter, but saw this recipe and after showing it to my husband who said “Wow,” and to my sister, through the wonders of AOLIM, who said, “That looks amazing,” I had to make it.

This required me to go back out and buy milk. I know what you’re thinking, “You don’t keep butter and milk in the house?” But the husband and I do all of our normal cooking with olive oil and we get all of our dairy intake (and more) from cheese. It’s France, what else would you expect?

Anyway, I’m am a “faux-pas baker.” I can be counted on to make at least three mistakes in any recipe that I’m trying for the first time. Such as adding all of the flour at once, like I did this time (faux-pas number 1),  instead of reading the recipe carefully and discovering that I was only supposed to add 2 cups of flour and then the last ¾ after the dough was starting to combine.

Number 2: I only had flour for cereal bread in the house. Yeah. Well, that’s alright. I can pretend my cinnamon-sugar bread is healthy.

Number 3: I have no measurement estimation perception – if you put two objects in front of me that are slightly similar in size – they’re the same size. So cutting the dough into equally proportioned sizes was just a fail.

At least it gave me a reason to use my rolling pin.

This recipe takes some time to make. It’s pretty easy, but once the gastronomic juices start flowing it was SO difficult to wait for the dough to rise, put it together without munching on it, and then wait another 30 minutes for the dough to rise again. I wanted to cry every 5 minutes when I went back to the dough to see if it had magically risen yet. It hadn’t.

Luckily, the husband had prepared dinner in the meantime: Pepper Frita a provençal favorite during the spring/summer season.

Peppers, tomato paste, herbs and garlic, baked open in a savory pie crust. Because he’s a cheese fanatic, he added some to the top. The peppers and tomato paste (herbs etc) are cooked slowly over low heat for about 1 hour until everything is very melty and everything has become very aromatic. Then the mixture is scooped into the crust and baked for about 20 minutes.

We ate as the bread baked. I stared at the stove. I waited. The smells of cinnamon, sugar, butter and dough permeated through the air. My husband said “It looks promising.” The anticipation was building…

Was it worth it?

Oh god, yes. Even before I tasted it I knew the answer. The top of the bread is crusty and caramelized from the butter and sugar. The inner part of the bread is moist and soft and mmmmmmmmmmmmmmmmm. It cooked up so well, so fluffy, so full of comforting sweet goodness. Being “pull-apart” bread makes it too easy to pick at. My waist line is going to hate me. I have to stop trolling the internet when I’m bored. It only forces me to make tasty treats.

And so, to my dear boss, please send me more English students.

What’s better than cookies that just came out of the oven? Tahini cookies that just came out of the oven.

Two things inspired this discovery:

1. I love peanut butter cookies but they are high in fat and calories.

2. I had tahini in the house I needed to do something with.

Lately we’ve been making homemade everything, including our own hummus, which requires tahini for that nutty taste. Tahini is basically sesame paste and has the consistency of natural peanut butter (not the processed stuff like Jiffy). Anyway, we made our hummus out of an organic tahini that I found in the local organic grocery, and I was worried that it would go bad quickly if we didn’t act fast. So I headed to allrecipes.com to find something to do with it.

First, the husband made more hummus, because it’s yummy to snack on with bread and veggies.

I found this Tahini Cookie recipe which I had all the ingredients for and set to work. I halved the recipe, because really – who needs 50 cookies for two people?

The end result is wonderful:

What is delightful about this cookie is that it has a crumbly texture on the outside with a soft and melt-y center. The recipe halved said the turnout would be 25 cookies, but I made around 16 because I like larger ones.

I also added honey to the batter because when I added the flour it started to look a little dry and upon taste it wasn’t quite as sweet as I like my cookies.

Nonetheless, they have the flavor of tahini and remind me so much of my favorite peanut butter cookies that I am thrilled at how they turned out.

The other upside? Tahini, unlike peanut butter, is good for you. I’m not saying to eat an entire pot of it in one sitting. Sesame has fat but it’s the good fat, and on top of that it contains phytoestrogens which have antioxidant and anti-cancer properties. (Contrary to popular belief) It also contains an aminoacid that the body can’t produce and needs to help fight cholesterol. Sesame also has a high content of iron, calcium, magnesium and vitamin B1, all especially brought to the forefront in ground tahini.

“Healthy” cookies! What could be better? Of course, besides tahini the other main ingredients are butter and sugar, but these could easily be replaced with honey (often used in Middle Eastern cooking anyway) and oil. In fact I plan to try that next time.

A plus was that the batter contains no egg, which means I got to lick the bowl risk free.

Just a word of caution: Make sure that you let these cookies sit out and cool for AT LEAST 10 minutes before even touching them. If they don’t have a chance to harden they will crumble and fall apart. I made the mistake of poking one with my finger and it almost turned to crumbs and dust right there.

If you’re looking for a yummy alternative to peanut butter cookies, these are for you. I’ll definitely be making them again.

Within two blocks from my apartment are 3 different bakeries. Even in the 21st century it is still very common in France for people to buy their daily bread from the local bakery. Baguettes are always popular, always fresh. French nutritionists, contrary to American diet fads, recommend the equivalent of 1 baguette per day for women and 1 1/2 baguette (or it’s equivalent) for men. That’s 2 feet of white, crusty, thick bread everyday and everyday, I see men and women leaving the bakeries with 2, 3 or even an arm load of baguettes for a day’s portion. Baguettes usually last no more than two days before they become so rock hard they could be used as a weapon.

The husband and I don’t go much for baguettes, we often get our carbs through pasta, rice, potatoes, pate feuilletée. Instead of baguettes we go for the pain cereal, a wheat bread with oats and grains baked in. It comes in a smaller portions and lasts a tad longer. Anyway, the hygienically wrapped, bleached-white, preservative filled bread is a rarity in France.

But what to eat when it’s in the morning, when you’re on the run, when you want something to fill you up and don’t want to have to carry two feet of bread around with you all day?

My personal favorite is the pain raisin. Traditionally this is like the American cinnamon roll without the frosting. Crusty like a croissant on the outside, in the center of the swirl is a rich, fresh cream, with raisins dotting the bread throughout. The cream isn’t too sweet, it’s not sour, and it has a yellow-off-whitish look to it that is simply inviting.

Nowadays, many bakeries have begun to skip the thick layer of cream and instead have a softer sweet bread dotted with raisins, a strange almost bread-like crust along with the trademark swirl. “Blech!” I say to them. If I wanted a brioche, I’d order a brioche.

However, there is a tiny little bakery right off the northwest corner Place Liberté in Toulon. Across from L’Etoile de l’Inde, this little bakery was once owned by an elderly man and his wife, and they’ve recently re-done the place and now (I believe) it’s being run by their children. (I’ll put up a better photo when there aren’t patrons eating right out front.)

They don’t bake much, but what they do bake is top notch. Their pain raisin are always creamy, crunchy on the outside, soft and light in the middle, with just enough raisins so that you can pretend you’re eating healthy while getting your sugar ration for the morning.

I stopped in there today on the way to work, not usually hungry in the mornings, I couldn’t resist when I saw the two lonesome pastries sitting in their window cases, waiting to be picked up by a girl who can’t help herself when it comes to the smell of baking sweet breads. It was delightful, it was filling and it was gone within the 10 minute walk to work.

I almost debated another indulgence from the bakery next to my office – for comparison purposes of course – but then reminded myself that their pain raisin – while soft and light – just doesn’t have that creaminess that is traditional to the pastry and such a rare find.

Ice Cream is Amazing

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