{"id":11224,"date":"2013-09-02T13:44:31","date_gmt":"2013-09-02T17:44:31","guid":{"rendered":"http:\/\/dev.mixtemagazine.ca\/?p=11224"},"modified":"2021-04-20T16:53:50","modified_gmt":"2021-04-20T20:53:50","slug":"bread-the-upper-crust","status":"publish","type":"post","link":"https:\/\/www.mixtemagazine.ca\/en\/epicurean\/bread-the-upper-crust\/","title":{"rendered":"Bread: The upper crust"},"content":{"rendered":"

A staple in many cultures, nothing is more fundamental than bread. Traces have even been found in archaeological sites dating back 30,000 years B.C.E. After a hiatus of several decades, bread \u2013 real bread that tastes and smells good \u2013 is, happily for our taste buds, back in favour thanks to the efforts of dedicated artisanal bakers.<\/p>\n

TV programs, fine grocery stores, and a growing army of foodies have not only democratized gastronomy, but also awakened in everyone a desire for tasty, traditional, and quality products. The revival of artisanal bakeries follows in this vein, and there is probably no better ambassador than Ren\u00e9 Sicard, owner of Boulangerie de Froment et de S\u00e8ve (photos 1, 3, 7 and 8). For several years, this gourmet has studied the basics of bread making, and thus was born an unrelenting passion. After a stay in France that allowed him to perfect his knowledge, this bread lover opened his own business in 1995. With 50 employees, he contributes to the vibrant nature of the neighbourhood, but also to the rise in popularity of breads as varied as they are delicious.<\/p>\n

In terms of small, friendly bakeries, Mamie Clafoutis is a leader (photos 4, 5 and 9). The recent addition of two locations in the Montr\u00e9al region is testament to the growing craze for its pastries – including the famous clafoutis – but also for seasonal gourmet breads, delicious loaves and focaccia, all credited to extraordinary baker Joseph Sabatier.<\/p>\n

For lovers of baguettes, thick loaves, and pretzels, L\u2019Amour du Pain in Boucherville is a one-stop shop offering breads so tasty the bakery won an award in 2012. Take note: L\u2019Amour du Pain (photos 2 and 6) is currently in twenty outlets, including the famous Fromagerie Hamel at the Jean Talon Market, and the Cozy Caf\u00e9 in Saint-Sauveur.<\/p>\n

Continue this gourmet sensory experience on our website at mixtemagazine. ca. You\u2019ll find the basic method for artisanal bread making used by the pros, as well as an extensive bakery address book.<\/p>\n

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Photo: #8<\/p>\n

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Photo: #3<\/p>\n

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Photo: #1<\/p>\n

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Photo: #9<\/p>\n

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Photo: #5<\/p>\n

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Photo: #4<\/p>\n

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Photo: #6<\/p>\n

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Photo: #2<\/p>\n

Photos: Yves Lefebvres and L\u2019amour du pain <\/p>\n

THE STEP-BY-STEP BAKER\u2019S METHOD TO A DELICIOUS BAGUETTE<\/p>\n

Step 1: Knead
\nCombine in a large bowl or in a mixer: flour, water, salt, and yeast. Knead vigorously into a large ball of dough.<\/p>\n

Step 2: Ferment
\nRemove the dough from the mixer. Leave it in a large bowl to sit. Due to the yeast, it will begin to rise. This is called fermentation.<\/p>\n

Step 3: Divide
\nDivide the large ball of dough into smaller balls of approximately equal weight. Following division each small(er) ball is called a dough piece.<\/p>\n

Step 4: Let sit
\nThis is called the rest before shaping.<\/p>\n

Step 5: Shape
\nTake a piece of dough and with both hands on the ball extend it to form a baguette. This is called shaping.<\/p>\n

Step 6: Second fermentation
\nUncooked baguettes are placed on cloth (called a dusted towel). Allow it to sit until the baguettes rise again. This is the second fermentation.<\/p>\n

Step 7: Cook
\nWith a razor blade, make regular cuts into the uncooked baguette. Place in oven.<\/p>\n

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Photo: #7.<\/p>\n

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Photo: #7.1<\/p>\n

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Photo: #7.2<\/p>\n

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Photo: #7.3<\/p>\n

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Photo: #7.4<\/p>\n\n

Our bakery address book for fine crusts and crumbs.<\/h2>\n

Bakery, pastry shop, and cafe, Boulangerie de Froment et de S\u00e8ve is an absolute must see for its incredible selection of homemade breads, cooked in the hearth, made from organic untreated and unbleached flours. Don\u2019t miss what many say is the best baguette in the city.<\/p>\n

Boulangerie de Froment et de S\u00e8ve
\n2355, rue Beaubien Est, Montr\u00e9al
\n(514) 722-4301
\ndefromentetdeseve.com<\/a><\/p>\n\n

If you go to the Jean-Talon Market, take a time-out. This bakery couldn\u2019t be more welcoming, charming you with its choice of tasty and delicious breads. You\u2019ll not only discover the history of Joe, but also one of the best olive focaccia.<\/p>\n

Joe la Cro\u00fbte
\n7024, avenue Casgrain
\n(514) 272-9704<\/p>\n\n

Available in twenty outlets, including the famous Fromagerie Hamel at Jean Talon Market, and the Cozy Caf\u00e9 in Saint-Sauveur, L\u2019amour du Pain breads are flavourful and totally delicious. The crispy crust of its baguettes, the moist crumb of the chia seed loaves, and pretzels are creating more and more converts.<\/p>\n

L\u2019amour du Pain
\n393, rue Samuel-de Champlain, Boucherville
\n(450) 655-6611
\nlamourdupain.com<\/a><\/p>\n\n

Some swear by the baguettes of Mamie Clafoutis, made by extraordinary baker Joseph Sabatier. His gourmet talents are also evident in the apricot and hazelnut breads, exquisite olive focaccia, and unequalled bread pudding that trumps Sunday morning toast.<\/p>\n

Mamie Clafoutis<\/strong><\/p>\n

1291, avenue Van Horne
\nOutremont
\n(514) 750-7245
\n3660, rue Saint-Denis<\/p>\n

Montr\u00e9al
\n(438) 380-5624
\n105, chemin de la Pointe-Nord
\nVerdun
\n(514) 508-8800<\/p>\n

mamieclafoutis.com<\/a><\/p>\n\n

Since its founding in 1992, Premi\u00e8re Moisson has experienced rapid growth with an impressive variety of traditional style breads (like their popular cheese bread \u2026 yum!). Healthy products made with fresh and natural ingredients, including amazing Quebec flour, is the recipe to their success. 24 locations in Quebec, mainly in the greater metropolitan area. For addresses, click on the web address below. premieremoisson.com<\/a> <\/p>\n\n

MORE<\/p>\n

Boulangerie Guillaume
\n17, avenue Fairmount Est
\n(514) 507-3199
\nboulangerieguillaume.com<\/a><\/p>\n

Les Co\u2019Pains d\u2019Abord
\n1965, avenue du Mont-Royal Est
\n(514) 522-1994<\/p>\n

La B\u00eate \u00e0 pain
\n114, rue Fleury Ouest
\n(514) 507-7109
\nlabeteapain.com<\/a><\/p>\n

Le pain dans les voiles
\n250, rue Saint-Georges, Mont-Saint-Hilaire
\n(450) 281-0779<\/p>\n

\u00d4 g\u00e2teries!
\n364, rue Saint-Charles Ouest, Longueuil
\n(450) 674-8400
\nogateries.com<\/a><\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

A staple in many cultures, nothing is more fundamental than bread. Traces have even been found in archaeological sites dating back 30,000 years B.C.E. After a hiatus of several decades, bread \u2013 real bread that tastes and smells good \u2013 is, happily for our taste buds, back in favour thanks to the efforts of dedicated […]<\/p>\n","protected":false},"author":15,"featured_media":11213,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[497,529],"tags":[1146,1117],"position":[],"article-model":[1180,1164],"class_list":["post-11224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epicurean","category-m12-en","tag-no-images-old","tag-old-website","article-model-epicurean-en-old-nogal","article-model-epicurien-old-nogal"],"yoast_head":"\nBread: The upper crust - Mixte Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mixtemagazine.ca\/en\/epicurean\/bread-the-upper-crust\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bread: The upper crust - Mixte Magazine\" \/>\n<meta property=\"og:description\" content=\"A staple in many cultures, nothing is more fundamental than bread. 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