Industrial Croissants

[false_aesthetic]

Outsourced Croissants Outrage Traditional French Bakers : The Salt : NPR


"Cauvet, who employs two pastry chefs on top of her three bread makers, says she wouldn't dream of selling industrial croissants to cut costs. "No, I prefer to hire pastry makers. It's our vocation. We have to remain artisan bakers. If not, what's the point of doing this job at all?"

[Too Tall]

Outsourced Croissants Outrage Traditional French Bakers : The Salt : NPR


"Cauvet, who employs two pastry chefs on top of her three bread makers, says she wouldn't dream of selling industrial croissants to cut costs. "No, I prefer to hire pastry makers. It's our vocation. We have to remain artisan bakers. If not, what's the point of doing this job at all?"

Well that is a relief. I'm not sure everyone who makes a wage has that luxury but wouldn't it be nice?

[maunahaole]

Given how finicky the french are about their bread and pastry, many customers would go to the other bread store down the street once they found out. Otherwise, you are one step closer to becoming the supermarket.

[WadePatton]

i've watched the JC french bread episode (where she visits a french baking school (in france and everything)) twice. bread making is a favorite thing, just a bitch to work into the schedule.

practice is fun and tasty.

handmade rulz

[Noteddy]

Learned old school croissant making when I worked in the bakery. It is like building wheels. Part science, part "feel" acquired from deliberate practice. Utterly miraculous when it works. Glad to hear there is still a place for it.

Might have to put pain au chocolat back in the rotation when it cools off.

[robin3mj]

Even in the short time I've been going to rural SW France (10 years) I've noticed an uptick in junk food and more per made foods in the local LeClerc, so the move to mass produced croissants isn't that big a leap from there.

I stick to baguettes anyway.

[maunahaole]

What is maybe more telling is that the French appeared to be fatter in 2012 than they did the last time I was there in 2003.

[WadePatton]

Even in the short time I've been going to rural SW France (10 years) I've noticed an uptick in junk food and more per made foods in the local LeClerc, so the move to mass produced croissants isn't that big a leap from there.

I stick to baguettes anyway.

sad. but if the people accept (pay) for it, it shall happen. retro-grouchiness is not all grouch.

[chasea]

They take their bread very, very seriously.

[jitahs]

Jeez this pastisserie - boulangerie thing has been happening for decades. Same w/the wine n cheese n everything that had to be pulled back from the brink.

Now you can get very good product at the Champion; a cheese counter the length of Costco aisle stocked by a gorgeous girl with alabaster skin and French bone structure.

Damn youse don't know what you're missing.