Saturday, October 27, 2012

A bakery/pastry shop

While I really liked the butcher's red-painted storefront, the purple on this boulangerie (bakery) in Le Grand-Pressigny is my favorite. Even if the shelves aren't as full as they might be, I am still tempted to step inside.

I think the teal-colored marks on the curb mean no parking, but stopping is allowed. Normally they'd be yellow.

The bakery makes a specialty called une Pressignoise (the small writing on the left-hand side). I don't know if it's a bread or a pastry, but I'm sure some of my readers who know this place could tell me.

12 comments:

  1. La Presignoise is both describing a type of sour-dough bread flute [visible just underneath the names of the proprietors], or as a small boule, and a 'death-by-chocolate' delight... you cannot call it a cake or a pastry... it is a pudding... from the base up: disc of light sponge; a very heavy, dark chocolate mouse with croustillant flakes [bits of broken up feuillette biscuits]; MORE dark chocolate mouse and the whole topped off with a dusting of cocoa powder... it is about 2" high and 3" in diameter and is very, very dangerous!!
    Hungry yet?
    The shelves look well emptied... their bread is good [but not for tartines... too many holes] and flies out of the shop...
    The tall cabinets on the left of the picture contain large pastries/cakes/throwing-pies.... including an eight part La Pressignoise. The display cabinet on the right is where the tartes au citron, the individual fruit tarts, and other pastries live... along with a pretty good selection of scrummy quiches....
    now tell me you're not drooling.

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  2. "Si typic!". Looks like fall has finally arrived. 6 degrees (43 F) at noon. Brrrr!!!!!

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  3. I know I am hungry just reading tim's descriptions! :)

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  4. That's an eye-catching typeface they're using.

    Tim, "throwing pies"? I think I know what you mean but please elucidate. I gather you are a taxonomist from your description of the Pressignoise. It sounds so good.

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    1. No... not a taxonomist... that's Susan. Lover of food, yes!
      A throwing pie is one that is used most often in slapstick, clown performance.... or by 'flanners' to public figures. Straight in the mush [face] in most cases

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  5. Tim beat me to it !!
    But I'll have my six penneth anyway. A Pressignoise is both a local loaf, either a baguette or a round shape, and also a little chocolate dessert. Both are completely yummy. The bread is slightly darker and moister than the regular flues, great with cheese.......

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  6. I meant flutes of course !!

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    1. No Jean... Freudian slip... flues... there's enough holes to make a chimney!

      WV is "pancea 1285".... that shop's a panacea for any depression.

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  7. "Throwing pies"?!?! 3º isn't chilly, it's FREEZING!!

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  8. Tim, you're supposed to cut the bread so that there's always crust on the bottom when you're going to put butter and jam on it. It's a tartine because it's like a tarte. That way, the holes in the crumb (white part) of the bread don't matter. It's not toast -- it's a tartine...

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  9. I love the look of bakeries in Europe, so much classier than in Australia.

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