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Is Mr McGuire still making croissants

identifiler

By identifiler
in Eastern Canada: Dining

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identifiler

identifiler

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It was great to see him on TV last night. Nothing sweeter than his Irish humor and god bless his breads, I just want to drop my face in the perfect mi. Is Mr. McGuire still working ?

Simon Patrice

Simon Patrice

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He was briefly on "A la di Stasio" yesterday night on Tele-Quebec. It'll be airing tomorrow night also at 5pm.

Unfortunately, for what I know does't sell bread nor pastry anywhere for the moment. I'm still drooling just thinking of his "pain au levain" I used to buy at Le Passe-Partout. Ah...Those were the days...

francois

francois

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He is giving classes every once in a while at King Arthur FLour in Vermont. I attended last fall. Very nice. He will be going back in April for a class together with Hamelman.

docsconz

docsconz

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He also writes occassionally for The Art of Eating newsletter.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

identifiler

identifiler

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Posted (edited)

the organic spot in the original brique building @ the Jean Talon Market used to have it (where the bank machine was before the added building).

Edited by identifiler (log)
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