Day 5: Photos
Dough before first round of proofing
Dough Shaped and ready to bake
Fully baked brioche
Day 8: Le Cordon Who?
Today was the final day of my A-term and I was very sad it had to come to an end. I’ve thoroughly enjoyed learning the traditions and cultural importance of each of these pastries, and of course also getting to taste them all. To close out this course, I ended with a bread that France has nominated for UNESCO heritage status: The baguette. The baguette is the embodiment of French bread, a cultural icon. In France more than 25 million baguettes are sold and eaten daily! And they’re not even the biggest consumers. In Algeria close to 50 million baguettes are sold each day, while Morocco, Tunisia, and Vietnam are also baguette superspots. The baguette has literally been immersed into French culture. Inviting someone over for dinner? In France it’s considered rude not to have a fresh baguette to go with the meal. Eating breakfast, lunch, or dinner? Better run to the nearest bakery to pick up a baguette straight out of the oven. But what makes this bread so popular? And what makes a bague
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