One of the fun things about many French bakeries, especially the modern ones, is that you can look right past the counter into the kitchen and see the bakers at work. Just another thing to look out for if you are on a tour with us and we have time to pop in to one of our favourite bakeries. And our top tip is that the bread is made from scratch on the premises if the sign over the door says the shop is a 'boulangerie'. French bakers are not allowed to call their shops boulangeries (bakeries) if they do not make the bread on the premise from flour, water, salt and yeast. Many loaves have nothing else, except time because of instead of modern accelerated raising techniques, French bread is given time for the yeast to act naturally on the flour and raise (prove) the bread. This is one of the things that gives French bread its superior taste and texture. Just like our French friends and neighbours, we are passionate about bread. Ask us all about it when you take a tour with us.
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