I'm A Baker In South Of France, Ask Me Anything

Hello, I hope everything is OK for you in America with Christmas approaching!

Look at the bottom of page 38 and answer my question please!

I really don't know why this Baker did this with the egg, we make and serve heated up pizza slices at my bakery but we would never put eggs on the pizza, maybe it's in Nancy that they do this, it's north of France you know, they eat totally differently from us in South east of france.

Sorry I forgot to log in.

Hello folks how are you today?

If someone needs baking advices or just wants to talk, I am here for you!

Today I am not working I am watching my 2 employees work so I can see if they do their job well!

Like Ronald Reagan said, TRUST BUT VERIFY!

The moderators suppressed my account again, I don't know what am I doing that is so harmful to you folks...!

Is it what you watch for your recipes?

I used to watch it all the time. Not for recipes though.

I watch videos of food from your country too, on YouTube, the BBQ pit Boys, great stuff!

Thank you OP for this thread. I'm moving to Corsica. America is dead. It's a shithole ruled by greedy.... banksters. Fuck it.

Come to corsica whenever you want, come to live with corsican people you will see, it is a nice place!

Come and meet us!

Just don't go to continental France... People are unpleasant and unfriendly they just care about themselves..

I agree.

In Normandy they are the worst self-concerned idiots imaginable. They have no culture or education, they are rurals in the worst sense of the word, as friendly as prison gates and they look ugly.... also a medical desert unless you are in a big city, Caen or Rouen where there are a lot of thugs and delinquants. The climate is crap. The sun never shines. It's cold and humid 6 months out of the year. After 8 years I've had it especially with the months long lockdowns not being allowed to go anywhere.

I am also from Corsica. I want to move back to the South of France. I can't stay in this fucking climate any longer.

The problem with Corsica is that everything takes forever. Administration is extremely slow and there are no doctors. Hospitals are so bad that everybody who needs surgery or proper medical care has to fly to Marseille.

Not so much fun when you are older.

Another thing about Corsica... You will need a car. Corsica is a mountain in the sea. You will need a car with a good sportsy engine that will take you through all the winding mountain roads with ease.

There is no public transport on the island other than the little railway line across the Island from Ajaccio to Bastia and Ile Rousse.

Forget my question. I’m going with this.

Why do the French always put French in front of simple foods they have invented, i.e., french Dip, french fries, french toast? Is this out of arrogance?

What is called French toast is totally unknown in France.

It was known as Pain Perdu which has nothing in common with "French Toast".

Wiki -50%
[link to en.wikipedia.org (secure)]

The usual French name is pain perdu, "lost bread", reflecting its use of stale or otherwise "lost" bread — which gave birth to the metaphoric term pain perdu for sunk costs. It may also be called pain doré, "golden bread", in Canada. There are fifteenth-century English recipes for pain perdu.




French fries should be called Belgian fries.

Last Edited by Concorde Warrior F-BVFA on 12/14/2020 06:17 AM

Hello, well the "fries" have been invented by the Belgians, so I don't see why they are called French fries, and if we put FRENCH in front of foods, it is because they are cooked using the French method.

Les moules et les frites >> fries and mussels.

Typically Belgian

Today I've made "prototypes" of bûches de Noël for Christmas, I've made one with passion fruit and hazelnuts and one with vanilla and salted butter. I need 4 or 5 more ideas, my nephew is supposed to help for the ideas, he is such a lazy wanker...

Are you still doing classic style buches? The kind with Génoise and cream au beurre with liquor rolled buches?

The MOF boulangeries don't do those anymore.

I wish I oculd show you pictures so you will understand.

Hello friend, yes I still make traditional bûches because it is what is asked the most in Cannes, people here are retired and have a certain age, they like what they know if you know what I mean, they are not really into trying something out of the traditions, I know a young guy who works at Lenôtre Cannes, he told me every year what they sell the most is traditional bûches and pastries, it is the age of the clients that define what is sold I guess!

And hello to you all I hope you are all fine today, well here it's cold and I did not really want to wake up but I can't let my nephew do everything or we will not have bread and pastries until 10 o clock in the morning...

He is too "relax" he needs to learn, still...!

I was also told that me my wife and the employees will have to be vaccinated soon if we want to stay opened, I hope it is a silly rumor because I don't really want to take this covid vaccine...!