Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

French Bread


LMB
 Share

Recommended Posts

I would love to get some authentic French bread and goodies next week when a couple friends from Paris arrive in town.

Where do you recommend finding real French bread in Vancouver? What are the top French bakeries around town?

Any stores that you can recommend would be greatly appreciated!

Latitude Cellars, Wine Imports

www.LatitudeCellars.com

Link to comment
Share on other sites

Personally, if I were to host someone from out of town (Paris), I would try to focus on what we do best, rather than what they do best (authentic French breads). This is my oblique way of saying that your guests might be disappointed, unless they are bread freaks and specifically want to see what our take is on French breads.

Sorry, I know this doesn't really answer your question. I would love to hear which bakeries are considered best for baguettes and so forth by my fellow Egulleters.

Edited by sanrensho (log)
Baker of "impaired" cakes...
Link to comment
Share on other sites

Personally, if I were to host someone from out of town (Paris), I would try to focus on what we do best, rather than what they do best (authentic French breads). This is my oblique way of saying that your guests might be disappointed, unless they are bread freaks and specifically want to see what our take is on French breads.

... I will definitely be showing them the best of what Vancouver has to offer locally, however, they are in the bakery business themselves, and would like to see what French shops are like here.

Latitude Cellars, Wine Imports

www.LatitudeCellars.com

Link to comment
Share on other sites

... I will definitely be showing them the best of what Vancouver has to offer locally, however, they are in the bakery business themselves, and would like to see what French shops are like here.

I totaly understand, then. My SO has done her share of those (she used to work in the imported bread business).

Baker of "impaired" cakes...
Link to comment
Share on other sites

"Authentic French bread", not sure what you mean by this, but my fave places for bread and pastries are Marseilles Cafe on Cornwall and Yew (get takeout to enjoy at the beach), La Baguette at Granville Island, or La Petite France on Arbutus and 10th, 11th???

It would be interesting to hear what your friends had to say about these places. Hope you enjoy them.

"One chocolate truffle is more satisfying than a dozen artificially flavored dessert cakes." Darra Goldstein, Gastronomica Journal, Spring 2005 Edition

Link to comment
Share on other sites

well, since we're talking about french bread... And since i'm french and love my bread, i can tell you one thing. No bakery in Van comes close to a really nice baguette or loaf one would find in France. So maybe LMB focus on local specialties and ingredients, as well as on ethnic food?... Good Japanese restaurants in France are very pricey, and really good chinese are rare, and likely not on par with Vancouver's best.

As for the bread, the best tasting bread i've had in BC was at WILDFIRE in Victoria. Nothing else matches. But if you oughta find good bread, give Chris Brown (Rise Bakery, Trout Lake on saturdays) a try. He's not cheap, but it's a pretty good product.

My guess is that the bread here is not allowed to ferment long enough, and maybe sourcing of quality flours is not being conducted...

But if you wanna have a good laugh, drag the frenchies to Cobs!... :biggrin:

Edited by edm (log)

Eddy M., Chef & Owner

Se.ed Artisan Foods, Vancouver BC

Follow Se.ed's growth at: http://spaces.msn.com/members/fromseedtofood/

Link to comment
Share on other sites

Why is Cobs' bread so god damn...

"Additives (?)

COBS Bread does not claim to sell products free of any ingredients (eg yeast, wheat, gluten, preservatives, etc).

Animal Fats

Most of our breads contain no added animal products, however, traces of such fats may be found in some products sold such as our cheese breads.

Genetically Modified Organisms / Ingredients

COBs does not claim to sell products free of any ingredients, however, we have made a special effort to investigate GMO's.

Preservatives

Whilst COBS Bread does not add any ingredient to be used purely as a preservative, some of our raw ingredients contain preservatives.

"

Beautiful PR machine! We sell crap, but it's already in the bulk ingredients we use. SO... It's all good!

Am i taking the piss? I sure am! Sorry i'm drifting again...

(info fetched on COBS' website)

Eddy M., Chef & Owner

Se.ed Artisan Foods, Vancouver BC

Follow Se.ed's growth at: http://spaces.msn.com/members/fromseedtofood/

Link to comment
Share on other sites

It will be interesting to hear your friends’ opinion of the uneven quality of Parisienne bread because of the consolidation of bakeries and the commodification of breads. That has been the topic of discussion in a number of articles recently.

When I need French-styled breads, I typically buy them from these bakeries, which I think produce quality baguettes:

Patisserie LeBeau

La Baguette on Granville Island

Terra Breads (ditto, and on West Fourth, soon to open near 5th and Ontario)

Wildfire in Victoria

La Boulangerie (which uses French flour exclusively) or Okanagan Grocery in Kelowna

I think that the best bread in restaurants is served at CinCin, West, and Bluewater, from Thierry Busset’s ovens.

But the best bread I’ve ever had in Vancouver came from two now-defunct sources. The Austrian Bakery at 10th and Alma, and The Vancouver Club, which used to have its own bakery (with steam ovens for an authoritative crust) in the bowels of the building. Those buns of yesteryear would spit shards of crust like shrapnel and were served with properly iced butter. Unfortunately, the bakery was ripped out to make way for a fitness facility, of all things.

Edited by jamiemaw (log)

from the thinly veneered desk of:

Jamie Maw

Food Editor

Vancouver magazine

www.vancouvermagazine.com

Foodblog: In the Belly of the Feast - Eating BC

"Profumo profondo della mia carne"

Link to comment
Share on other sites

There was a french bakery on Broadway near Oak called Champs Elysees. I don't know if it is still there. Hardcore French bakery, I think they fly their dough in from Paris. The kind of place that hangs Jerry Lewis pictures on the wall. But good croissants.

Link to comment
Share on other sites

thanks to all of you for your recommendations... I will keep you posted on their opinions, comments, praise or critique of our French bakeries and our best local talents. Japanese food included! :smile:

Latitude Cellars, Wine Imports

www.LatitudeCellars.com

Link to comment
Share on other sites

Strange as this may seem - we were served some very good croissants at a brunch the other day - and when I asked where they were from the improbable reply was "Costco"!

Link to comment
Share on other sites

To add Fieldstone artisan Breads out in Surrey, have not tried it recently but i've had decent baguettes from them(They have done "feast of fields").

Jamie, could you tell more about the Okanagan Grocery, do they produce artisan breads(& where do they get their flour from??) .How would you rate them compared with Van. Bakeries?? I think i remember seeing an article about this place with a nice pic.

LMB my wife & I were living in Paris last spring & we both noticed the considerable gulf in quality of pastry/breads(we were lucky that we lived close to a bakery that was awarded "best baguette 2004") but Vancouver does have it's moments....Patisserie Lebeau(old school-small selection, limited quantity & i mean that in a good way!) Chris Brown, those Georgian Bakery dudes, Lesley Stowe's dried fruit/nut bread & Les Amis cheese (Again in Paris we were lucky to live next to a really good affineur- wow perfectly aged raw milk cheese) Swiss Bakery just off Main can be good(but not consistently). I have not tried all of Mix bakery bread(is that possible?), but have not had a resounding positive impression.

Link to comment
Share on other sites

To add Fieldstone artisan Breads out in Surrey, have not tried it recently but i've had decent baguettes from them(They have done "feast of fields").

  Jamie, could you tell more about the Okanagan Grocery, do they produce artisan breads(& where do they get their flour from??) .How would you rate them compared with Van. Bakeries?? I think i remember seeing an article about this place with a nice pic.

Its owned by Rhys Pender (the wine writer) and his wife. Now available throughout the valley. Nicely done too.

from the thinly veneered desk of:

Jamie Maw

Food Editor

Vancouver magazine

www.vancouvermagazine.com

Foodblog: In the Belly of the Feast - Eating BC

"Profumo profondo della mia carne"

Link to comment
Share on other sites

Terra Breads (ditto, and on West Fourth, soon to open near 5th and Ontario)

Wildfire in Victoria

Is that going to be near where Ecco Il Pane is?

Very. 53 West 5th Avenue.

from the thinly veneered desk of:

Jamie Maw

Food Editor

Vancouver magazine

www.vancouvermagazine.com

Foodblog: In the Belly of the Feast - Eating BC

"Profumo profondo della mia carne"

Link to comment
Share on other sites

I think that the best bread in restaurants is served at CinCin, West, and Bluewater, from Thierry Busset’s ovens.

From my exp. i agree with your opinion, Jamie. But i'd like to precise: to my knowledge, each of the top table group's restaurants bake their own bread.

Rhonda Viala at West,

Thierry Busset at Cincin,

Eleanor Chow at Blue Water Cafe,

as well as Aaron at Whistler's Araxi,

are all behind the loaves, baguettes and rolls that their respective restaurant serve.

Edited by edm (log)

Eddy M., Chef & Owner

Se.ed Artisan Foods, Vancouver BC

Follow Se.ed's growth at: http://spaces.msn.com/members/fromseedtofood/

Link to comment
Share on other sites

I think that the best bread in restaurants is served at CinCin, West, and Bluewater, from Thierry Busset’s ovens.

From my exp. i agree with your opinion, Jamie. But i'd like to precise: to my knowledge, each of the top table group's restaurants bake their own bread.

Rhonda Viala at West,

Thierry Busset at Cincin,

Eleanor Chow at Blue Water Cafe,

as well as Aaron at Whistler's Araxi,

are all behind the loaves, baguettes and rolls that their respective restaurant serve.

Yes, Eddy, and thanks for clarifying this point: Credit where credit's due. Although I do spy Thierry's influence since he moved from West to Cin Cin, and he travels weekly to Araxi to add in his expertise there too.

from the thinly veneered desk of:

Jamie Maw

Food Editor

Vancouver magazine

www.vancouvermagazine.com

Foodblog: In the Belly of the Feast - Eating BC

"Profumo profondo della mia carne"

Link to comment
Share on other sites

  • 4 weeks later...

Terra Breads (ditto, and on West Fourth, soon to open near 5th and Ontario)

Wildfire in Victoria

Is that going to be near where Ecco Il Pane is?

Very. 53 West 5th Avenue.

Terra Breads is now open on 53 West 5th Avenue.

The place is very well laid out.

Link to comment
Share on other sites

This name came up in the discussion about pane ou chocolate, but I'll throw it out again for French bread: Pic Nic in West Van on Clyde between 14th and 15th. The people who run it are Persian but trained in France and they are serious about their French training. Great bread and pastries.

Paul B

Link to comment
Share on other sites

I found the new Terra Bread location to be disappointing. The way they organized the space may be efficient from a business point of view, but it lacks the warmth (and the sensuality of the smells of fresh bread, puff pastry, chocolate...!) that makes a bakery a welcoming and comforting place. The room feels somewhat empty and "sanitized". There is no soul, no generosity perspiring from these grounds.

The products themselves are usual Terra fare. I picked up a ficelle that lacked greatly in flavour. The texture was also a let down. They offer to everyones' view what seems to be a display stone-deck oven, yet their bread rarely offers a nice crust.

Some raspberry scones, however, were good, despite missing a tiny bit more swetness.

For good bread, one suggestion. Head to the Swiss bakery on Main and 3rd. The organic baguette is only $1.80, and to my opinion, much more satisfying.

Eddy M., Chef & Owner

Se.ed Artisan Foods, Vancouver BC

Follow Se.ed's growth at: http://spaces.msn.com/members/fromseedtofood/

Link to comment
Share on other sites

 Share

  • Similar Content

    • By jimb0
      i had a whole post typed up, but alas, it's been lost.
       
      i searched the forums but didn't find a thread dedicated to fried breads, thus.
       
      yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of restaurants serving them, some of which have a whole touton menu with various toppings or spreads. a lot of restaurants deep fry them instead of pan fry them out of ease of cookery, which has become a point of contention among many newfoundlanders.
       
      i had a bowl of leftover dough in the fridge from making khachapuris a couple of days ago, so i portioned out a couple of balls, patted them flat, let them proof for twenty minutes or so, and then pan-fried them in a mix of rice bran oil and butter. 
       
      fried breads have a long history all over, often but not always as a sustenance food for cold weather climes. the navajo are known for their version of frybread from the 1800s, but it's commonly believed that first nations groups of north america also had their own forms of bannock made with local ingredients before it was re-imported from scotland.
       
      anyway i'd like to investigate fried breads more; post your own favourites and experiments here.
    • By Kasia
      A SANDWICH TO GO
       
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      Ingredients:
      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      preserve
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By Kasia
      Today I would like to share with you a recipe for a slightly different sandwich. Instead of traditional vegetables, I recommend strawberry salsa, and rather than a slice of ham – a golden grilled slice of Halloumi cheese. Only one thing is missing – a fresh and fragrant bread roll.

      Halloumi is a Cypriot cheese made with sheep's milk or a mixture of sheep's, goat's and cow's milk. It is semihard and so flexible that it is excellent for frying and barbecuing, and it is great fresh too.

      Ingredients (for two people)
      2 fresh rolls of your choice
      2 big lettuce leaves
      4 slices of Halloumi cheese
      2 teaspoons of butter
      salsa:
      8 strawberries
      half a chili pepper
      2 tablespoons of minced peppermint leaves
      ¼ a red onion
      2 tablespoons of chopped almond without the skin
      1 teaspoon of honey
      2 tablespoons of lemon juice
      2 tablespoons of balsamic sauce

      Start by preparing the salsa. Wash the strawberries, remove the shanks and cube them. Dice the onion and chili pepper. Mix the strawberries with the onion, chili pepper, peppermint and almonds. Spice it up with honey and lemon juice. Leave in the fridge for half an hour. Grill the slices of Halloumi cheese until they are golden. Cut the fresh rolls in half and spread them with butter. Put a lettuce leaf on each half of roll, then a slice of the Halloumi cheese, one tablespoon of salsa, another slice of cheese and two tablespoons of salsa. Spice it up with balsamic sauce. Cover with the other half of the roll. Prepare the second sandwich in the same way. Serve at once while the cheese is still hot.

      Enjoy your meal!
       
       
       


    • By nonkeyman
      How to Make Rye Sourdough Bread
      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
       

      Rye Sourdough Wood Oven Baked Bread
       
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
       
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
       
      Now if you don't have a starter, I recommend starting one! It is a great investment!
       
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
       
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Equipment
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
       
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
       
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
       
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
       
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
       
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
       
       
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
       
      Repeat this step 2-3 more times, pending on the outside temperature.
       
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
       
      If not then just put the dough in the fridge and do the steps below the next day.
       
       
       
       
       
       
       
      Once you have bouled the bread, can put it into the fridge and let it sit over night
       
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
       
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
       
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
       
       
      If your oven is steam injected, build up a good blast of steam.
       
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
       
      The steam is what creates the sexy crust!
       
      Let it build up for a few minutes!
       
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
       
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
       
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
       
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
       
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
       
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
       
      Now serve it with your favorite butter, goat butter or whipped duck fat!
       
    • By andiesenji
      ANDIE'S ABSOLUTELY ADDICTING BREAD & BUTTER PICKLES
      Here’s the thing about pickles: if you’ve never made them, they may seem to be an overwhelming (and possibly mysterious) project. Our listener Andie – who has offered some really valuable help to the show several times in the past – has sent this recipe which provides an opportunity to “try your hand” at pickle-making without much effort. Andie suggests that making a small batch, and storing the pickles in the refrigerator (without “processing”) can get you started painlessly. Our Producer Lisa says that the result is so delicious that you won’t be able to keep these pickles on hand - even for the 3-4 months that they’ll safely keep!
      The basics are slicing the cucumbers and other veggies, tossing them with salt and crushed ice and allowing them to stand for awhile to become extra-crisp. You then make a simple, sweet and spicy syrup, (Andie does this in the microwave), rinse your crisp veggies, put them in a jar, pour the syrup over, and keep them in the refrigerator until they’re “pickled” – turning the jar upside down each day. In about 2 weeks you’ll have pickles – now how much easier could that be? If you are inspired, I hope you’ll try these – and enjoy!
      MAKES ABOUT 1 QUART.
      FOR THE PICKLES:
      4 to 6 pickling cucumbers (cucumbers should be not much larger than 1 inch in diameter, and
      4 to 5 inches long)
      1/2 to 3/4 of one, medium size onion.
      1/2 red bell pepper.
      1/4 cup, pickling salt (coarse kosher salt)
      2 quarts, cracked ice
      water to cover
      2 tablespoons, mustard seed.
      1 heaping teaspoon, celery seed
      FOR THE SYRUP:
      1 1/2 cups, vinegar
      *NOTE: Use cider or distilled white vinegar, do not use wine vinegar.
      1 1/2 cups, sugar
      2 heaping teaspoons, pickling spice mix.
      PREPARE THE PICKLES:
      Carefully wash the cucumbers and bell pepper. Slice all vegetables very thin, using a food processor with a narrow slicing blade, or by hand, or using a V-slicer or mandoline. Toss the sliced vegetables together in a glass or crockery bowl large enough to hold twice the volume of the vegetables. Sprinkle the salt over the vegetables, add the cracked ice, toss again to blend all ingredients and add water to just barely cover the vegetables. Place a heavy plate on top of the vegetables to keep them below the top of the liquid.
      *Set aside for 4 hours.
      PREPARE THE SYRUP:
      Place the vinegar, sugar and pickling spices in a 4-quart Pyrex or other microwavable container (the large Pyrex measure works very well)
      Microwave on high for 15 to 20 minutes. [if a microwave is not available, simmer the syrup in a narrow saucepan on the stovetop, over low heat, for the same length of time.] Allow the syrup to cool. Strain the syrup and discard the spices.
      ASSEMBLE THE PICKLES:
      Place one wide-mouth quart canning jar (or two wide-mouth pint jars) with their lids in a pot of water to cover, place over medium heat and bring the water to a simmer (180 degrees). Remove the pot from the heat and allow jar(s) and lid(s) to remain in the hot water until needed.
      *After the 4 hours are up (crisping the vegetables as described above) pour the vegetables into a large colander and rinse well. The cucumber slices should taste only slightly salty. Return the rinsed vegetables to the bowl, add the mustard seeds and celery seeds and toss well until evenly distributed. Set aside.
      Return the syrup to the microwave, microwave on high for 8 to 10 minutes [or heat the syrup on the stovetop] until an instant read thermometer shows the temperature of the syrup is 190 to 200 degrees.
      Place the vegetables into one wide-mouth quart jar, or in 2 wide-mouth pint
      jars that have been scalded as described above. Pour the syrup over the vegetables, place the lids on the jar or jars, tighten well and place in the refrigerator overnight.
      The following day, turn the jar upside down - then continue to turn every day for 2 weeks. (This is to insure that the pickles are evenly flavored)
      After 2 weeks open the jar and taste. The pickles should be ready to eat.
      Pickles will keep in the refrigerator for 3 to 4 months.
      ( RG2154 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...