I'll admit it: I am hooked on French bread and pastries. I can't seem to walk past a boulangerie these days without at least walking in and making some small purchase. There's an art here to baking that I think we've lost in America.
A baker at Paul, a boulangerie I sometimes go to for croissants and pains au chocolat explained to me once that it took him years to bake everything right, now it's just habit. I told him that his habit is an art to me. He smiled and gave me a wink.
At Marché Gloriette the first stand I automatically walked to was, of course, filled with breads and pastries and I couldn't resist the pull of the beignets. I ended up buying six and chatted with the woman for a few minutes (in English) about her products and train tickets. And as I walked away from her I realized it's interesting how much I just learned from opening myself up.
So why is it that I keep myself so closed off at home? (Note to self: There's another thing that needs changing.)
A baker at Paul, a boulangerie I sometimes go to for croissants and pains au chocolat explained to me once that it took him years to bake everything right, now it's just habit. I told him that his habit is an art to me. He smiled and gave me a wink.
At Marché Gloriette the first stand I automatically walked to was, of course, filled with breads and pastries and I couldn't resist the pull of the beignets. I ended up buying six and chatted with the woman for a few minutes (in English) about her products and train tickets. And as I walked away from her I realized it's interesting how much I just learned from opening myself up.
So why is it that I keep myself so closed off at home? (Note to self: There's another thing that needs changing.)
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