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PostPosted: 12/11/2017 3:20 am    Post subject: ]Wholesale Jerseys nerating The Right Busi     Reply to topic

If there's one thing the French know how to do well New NFL Jerseys From China , it's food. Food is more of an art (and for some, a quasi religion) in France, and so I knew I would be remiss in my duties to readers of paris-eiffel-tower-news if I did not go and seek out Paris's finest gastronomic glories for you. Sampling the following is not an option 锟?it's a must!!!

Real French Bread

In France, almost anyone will tell you that Poilane bread is the pinnacle of Parisian baking. First established 75 years ago, Poilane is now run by Lionel Poilane, who took over the business from his father about 30 years ago and boomed it: the shop sells 15,000 loaves of bread each day, i.e. 2.5% of all bread sold in Paris, by weight.

The secret of Poilane bread is steeped in tradition. Lionel himself conducted an extensive research project on the 'ethnography', as he put it himself New NFL Jerseys China , of his craft. Poilane bread is made from wheat grown only on farms employing sustainable techniques with sea salt from the French Atlantic Coast. It's baked for over an hour in Poilane's specially designed wood-burning ovens, and will easily keep for a week in its original white and green paper bag.

Poilane bread traces its heritage back to the genuine regional French bread, but the business is remarkably modern. Today, the family manages a new shop in London and a 'manufacture' on the outskirts of Paris producing the goods that are sold in more than 2,500 restaurants and shops in Paris alone, and about 20 countries around the world. Poilane is one of the few 'global bakers' today, taking advantage of the Internet and the large FedEx hub near the Roissy-Charles-de-Gaulle airport to ship the bread worldwide. The goods land on dinner tables within 48 hours of their cooking.

The bread itself is decidedly old school: thick, chewy, and rich with a dark, fire-tinged flavor. Traditional French bread is not the ubiquitous white bread used in baguettes. It used to be a dark New NFL Jerseys Wholesale , wholesome stuff eaten by poor people when they could not afford anything else. It almost disappeared from French tables because of its very history. So much so that the old saying "He ate his white bread..." means that he mused and fooled around instead of working diligently, and now he's in for hard times (and only dark bread).

After World War II, the height of chic was white bread, imported from Austria. Poilane is very unique in that in a city where you can't walk two blocks without running into a baguette, he refuses to produce any!
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