Yummy!


I sampled some of the bread from Saint John's over the past weekend. I still have yet to find a baguette in North America that comes close to a good French one, but their pumpernickel loaf was quite tasty! 

To see more signs from around the world, take a look at Signs, Signs.

24 comments:

Cezar and Léia said...

Two beautiful doors!You have clever eyes, this picture is really cool!
Léia

Olivier said...

cela semble etre une belle boulangerie, j'aurais bien vu le panneau qui se trouve sur la droite

Paul in Powell River said...

I know what you mean about the bread, my Dad was a European-trained baker. It's hard to find good bread.

Honest Abe said...

The stuff in the window makes me hungry.

Sallie (FullTime-Life) said...

Good looking bakery! Its a nice quest to be on -- finding another perfect baguette!

Scrappy Grams said...

Well, since I'll never get to France, I don't have to worry about my taste being spoiled. Not that I wouldn't love to visit France or any other European country. The only way I'll likely get there is if I win the Hoosier Lottery!

Andy said...

Now you have me interested in St. John's and French baguettes.

RedPat said...

I like the social aspects of this bakery which started out as a drop-in centre and has trained and helped a lot of people. Good post for the day!

VioletSky said...

We need more bakeries - my favourite kind of shop!

Luna Miranda said...

i love walking in and walking by at bakeries. everything smells delicious.:p

cieldequimper said...

Mais tu vas pouvoir manger du vrai pain allemand bientôt ! Ah, qu'est-ce que ça me manque !
En tout cas, cette devanture est tout à fait charmante !

Aucune idée de ce qui se passe avec le portail CDP.

ewok1993 said...

i find it a little odd that they have two different door designs.

Louis la Vache said...

A significant factor in the difference between baguettes in North America vs. France is the flour. French wheat is "softer," that is, lower in protein than wheat grown in North America. North American bakers could get closer to the French product simply by adding a portion of cake flour (which is very low in protein) to the flour they use. Most North American bakers make their baguettes with Bread flour, which is fine in most cases because in most breads, you want a high protein flour. But for baguettes, they should use a combination of All-Purpose flour (which is lower in protein than Bread flour) and Cake flour. This will give the baguette a tender crumb. The magic of the baguettes in France is the crisp crust and very tender crumb.

Louis la Vache said...

We should link this next Monday to Monday Doorways.

Regina K said...

Yum is right! I have a weakness for great bread.

Lindy MacDuff said...

What a lovely little shoppe. I would imagine there is a wonderful fragrance when approaching.

Jack said...

Isn't Louis' comment informative and wonderful? I agree with you . . . I haven't found North American baguettes that are the equal of French baguettes.

Halcyon said...

@ewok - I think the red door on the right is actually to the apartments above the bakery.

@Louis - I had no idea it was b/c of the flour. I always thought it was the water or something. The bread of this baguette was good, but it didn't have a crunchy crust like I like it.

@RedPat - I had no idea about the social aspect, but that makes me like the bakery even more!

Lesley said...

I have never had a real French baguette, yet still knew that ours must be inferior. There is just nothing exciting about the ones I've had, which seem like skinny loaves of white bread.
Nice font on this bakery sign.

Kaori said...

Bakeries will be the death of me some day. This one looks lovely!

Randy said...

Looks like my kind of place.

Pat said...

I love the red door and the yellow letters of the sign. Looks like a cool place!

NixBlog said...

Looks like a nice place to shop in. The smell of fresh bread baking is amazing!

VP said...

Interesting name for a bakery...

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