I'm spilling all the dish with Diana from Oui in France about the French Boulangerie! Everything from what take with you, how to choose the right boulangerie, important greetings, the most common things to buy. We tried to fit in as many tips and insights as possible, so hope you guys learn something new and enjoy!
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That's got to be a difficult one to give up! I saw in some bigger cities, some chain boulangeries from france popping up. Like Kayser for example. I wonder if they taste the same?!
@@UnintentionallyFrenchified n'importe qui pas trop bête peut faire une baguette. Le problème c'est d'avoir la bonne farine.Celle-ci est généralement faite de plusieurs variétés de blé (des fois ce sont même des compositions brevetés : poilane, bannette, ...), c'est le gros problème pour avoir du pain "français" à l'étranger, le gout est très souvent, si non toujours, différent car on ne trouve pas ces farines spécifiques dans ces pays.
French gastronomy can be a little bit to sophisticated at times. Spanish and especially italian food can be much simpler and affordable, and truly gorgeous. Chinese and Japanese are also standards. Similarly Japanese food being more engineered than Chinese food I'd say.
So happy that you and Diane filmed together. I am am American expat living in a small village of 800 in the SW of France. I do have a wonderful boulangerie in my village. The bread and other tasty things are baked in a bigger village and then brought to the smaller villages around. It is the best baguette I have had. My waistline does not allow me to have too many chocolatines or crossants, but they are super yummy as well. Lots of love from Gensac!
I wouldn't tear off baguette for serving during a dinner with family or friends, but I definitely tear off a slice or two off of my baguette if I'm hungry during the day!
I have another tip for anyone who is intolerant (NOT Coeliac!) of wheat in Australia or the US - try it in France and Italy! I can't eat wheat products back home in Melbourne without swelling up and getting headaches etc but have been gorging on it in Italy and France with absolutely no consequences. I think it might be because they don't spray the wheat with glyphosate like we do? Either way, I'm in heaven! 😍
So glad I watched this because I had no idea we could ask the boulangeres pour couper les baguettes pour les pique niques! That's gonna change my summer season!!!
Merci guys. I can see shy people thinking "Ah speaking up is scary, but repeating myself with everyone looking is worse! What do I do?!" Take the risk, own your learner/foreign status and you'll be so proud of yourself!
Fantastic! Merci beaucoup! I was discussing all your tips with my husband (he's French) and he was nodding the whole time. When I mentioned your tip about always starting with Bonjour, he said, "See?! That's why I get so upset when the customers don't say hello!" You're helping me learn more about my husband! I came here as a subscriber to Oui in France, and now I'm a subscriber to Unintentionally Frenchified! Thank you! Au Revoir! ;-)
The term "artisan boulanger" is indeed regulated. The person needs a CAP, the dough must be made and baked on premises. More and more bakeries do accept cards with no minimum. It's actually easier for them to reduce the amount of cash they need to count at the end of the day. Freezing bread is definitely an option especially when your favorite bakery is closed in August. Tearing the end of the baguette is the best. My Danish boyfriend makes fun of that joking that baguettes only come with one tip.
Something that you probably don’t know and that can be confusing for people, it is that you will not always find pastries in a boulangerie. Boulangeries sell breads and viennoiseries (and can sell only breads), often boulangeries that sell pastries will have also pâtissier somewhere write. It is a lot confusing for people, I remember once that they was this Spanish person that when a cake and say you don’t make cake here ? And the person answer we are a boulangerie not a boulangerie/pâtisserie! It is important that people do the difference. They are two different job. You can have only boulangerie, like only patisserie, but most of boulangerie are boulangerie/pastries. But it is something very confusing for stranger, because for the a boulangeries is all. No, a boulanger is only making breads and viennoiseries.
Oh my gosh, no way! I love when youtubers I watch collide! ;) This video is such a little Wednesday-morning treat! Oh, and my whole family loved Diane's behind-the-scenes bakery videos. The "no card" thing is why I tell everyone who comes to make sure they get some euros BEFORE they come. 😄And another thing that's cool is that because the tax is included, the price you see posted is the price, and so you can get your change ready to go while waiting in line. My boyfriend is hilarious in the supermarkets here in the U.S.....he'll literally walk in and shout the "loud and proud" "Hello!" to pretty much no one in particular. 😅And follows it up with a big "Goodbye!" as he's walking out. Everyone is so confused! 😂😂😂 And lastly, I have a quiche story of my own....I was in Paris, ordering in French, doing everything in French, when I made the mistake of ordering "une tranche de quiche"....and then the woman looked at me funny and switched to (not particularly good) English. 🙄Now I know to ask for "une part de quiche." Whoops! Bisous to you both!
Pour les français quiche est féminin ❤mais, si vous reprochez aux français d’avoir le féminin et le masculin ! Pourquoi avez-vous décidé que un jour était fait de 2 fois 12 heures ? ??😢😢
@@francisleveque2939 Je pense que cette réponse n'est pas sous le bon commentaire. Ou vous avez peut-être pas bien compris mon commentaire ? Je n'ai pas parlé de genre, et je n'ai pas fait de reproches non plus. :)
I love that I finally was able to find a delectable gluten-free baguette last time I was in Paris. I felt so sad missing out as a person who is allergic to dairy and gluten. I got it at Noglu. We have one in NYC too but for some reason tasted even better in France. :)
The tradition baguette is the "real" baguette actually. It means there is only flour, salt and water, and no additive as there can be in ordinary baguette. It's a "protected name" by law (like AOPs)
@@UnintentionallyFrenchified without "traditions" the french become lazy and don't have the time to make the oldschool way he prefere the regular baguette of boulangerie (not the baguette of supermaket) but this baguette is a 16/20
To be able to be called "artisan" you need at least 3 years of practice in a trade and apply for an official verification and validation process. After that there's "maitre artisan" ( master craftman ?) 7 years of practice after you asked for "artisan". And depending on the craft, there is an other higher level. But one of the best prize of any craftman is "meilleur ouvrier de france" ( best craftman of france ), it's a competition country wise and you recognize them with the collar of their outfit blue white and red like the french flag. An other very good craftman "school" is "les compagnons du devoir" or "les compagnons" for short. They travel france ( it's called "tour de france des compagnons" ) to learn with the old guys who have a duty to teach young ones ( and the one who finish the compagnons will inherit this duty ). Those who finish this aprenticeship are one of the best and they need to make a project to show how good they are to graduate.
To all and about French artisans : there is an extraordinary museum in the city of Tours which is called “le musée du Compagnonnage” where one can Learn about all around compagnon craftsmanship (traditional Companion du Devoir) as well as many “compagnons pieces” made to access Master grade recognition from selected peers in each profession . Carpenter, locksmith, clock makers are among the most fascinating master pieces on display. Around France there are other such museums but I know mostly this one which was the 1st and set up by a family friend.
Thank you, i wish i knew these tips when i first came to paris but learning the hard way is fun too even if it is a bit embarrassing lol it was fun to relive those moments- yes change is important and very useful
Bonjour, je me suis amusée à lire un manuel de bonnes manières il y a quelques temps. Pour le pain, il était écrit que si on le préparait à l'avance pour le servir dans un panier par exemple, il fallait le trancher proprement au couteau à pain. Par contre, s'il était posé sur la table durant le repas, il fallait le rompre. Hello, I had fun reading a manual of good manners a while ago. For the bread, it was written that if one prepared it in advance to serve it in a basket for example, it had to be sliced cleanly with the bread knife. On the other hand, if it was placed on the table during the meal, it had to be broken.
Bonjour, ❤🧡💛 your video!!! I live in NH ans I miss the french boulangerie so much😥 I want a baguette so badly and there is none where I Ilive😭😭. I had a good laugh. Glad you appreciate the french boulangerie. Merci et au revoir!!
When you don't know about something, just ask! I've found people appreciate being able to talk about what they sell. You will learn about regional differences and traditions too.
Hi Kate, it's my first time on your channel. I'm a friend of Diane's and currently live in Montpellier. Going on 9 years now. I Loved the casual conversation you had together about "les boulangeries". Felt like i was right there with you. I love the tradition too but prefer when it's "pas trop cuit" vs "bien cuit". At some of the bakeries near me, the cashiers don't handle the money anymore. You just put your money into a little machine in front of the cash register.
Actually we should eat the bread ‘bien cuit’. The pas trop cuit one quickly becomes marshmallow in the mouth. The bread must be bien cuit so all the flavours can express.
Cute video xx I follow Dianne - and will be moving to France on retirement so soaking it all in. .... I have been many many times but I find these videos and blogs keep me immersed when I’m not there - especially now :(
In my family we tear the bread. We call it "rompre le pain" (which is kind of a religious reference). But my in law's cut it with a knife, so it's kind of depending of family tradition. But one important thing is to never put the bread face down.
Entre copains- copines on peut rompre le pain. When your in laws are starting to visit or your partner’s boss is in, you should have either the bread already knifed or at least have a board and a knife ready with eventually a few pieces already cut out.
I also must add that in most cases we dont have (ohh horror to NZ) individual basket or plate into which each guest can place his piece of bread, unless it’s a lot more formal dinner or yr host is showing off he/she is equipped 😉
The difference between the baguette and the tradition is the flour and also the way it's made (the tradition doesn't have additives or it"s not from the frozen dough).
The fermentation process is also different, longer for the tradition, and maybe the yeast as well. You're right for the flour, the regular baguette is made only from white flour, meanwhile the tradition has other flours like "farine complète" whcih contains more fibers.
@@UnintentionallyFrenchified Well, it really depends on the baker, and the network they belong to if they belong to a franchise. You will see logos like "festival des pains", bakers who are part of this network can bake the "festival" baguette which is baked according to a recipe developed by some baking master, and they have to use yeasts, flours from the same supplier to bake it, it's kind of a patented recipe, not sure about that, but there is a brand attached to this product. Some independent bakers may also use their own yeast, selected after letting dough grow naturally, and they usually keep a "mother" of this yeast to be able to have the same quality all year long. As far as I know, those yeasts are for sourdoughs and the fermentation process is longer as the original strain was wild, and they're are famous for the distinct taste they bring to the bread contrary to commercial yeasts which are sold by suppliers and are a result of selection by bakers and microbiologists to make it faster, or to develop certain aromas. If you go in a supermarket, you can buy dry yeast, or even fresh one, in the cold section.
This is so helpful! I'm trying to learn french now for a trip to France now next year. I love adding some culture videos like this into my weekly learning french routine so it's not just language and grammar.
Hey ! Actually, if you want to take a step further in your experience with bread, you should try what really is called "un pain". It's generally a larger piece, some boulangeries even bake some gigantic pieces and the sell you a portion freshly cut in front of you. There is a large variety of bread to try and i think you have a better chance of finding a good boulangerie if it sells a variety of bread in addition to the baguettes, viennoiseries and pâtisseries.
@@UnintentionallyFrenchified Yup, actually i grew up in Normandy and in this region "un pain" is meant for some kind of large baguette, i discovered later that it was really a regional thing so even if i'm french i tried a real "pain" when i was an adult and since then i prefer to buy this, it lasts a few days if you keep it rolled in a cloth in your pantry. You may need a special knife though (yup that's a thing and it sure helps a lot).
Funny story: I was serving breakfast in a restaurant and a customer asked me for a chocolate croissant 🥐 . We didn’t have any so I offered him to choose something else. He then saw me serving a pain au chocolat ( chocolate bread) to someone nearby and he got upset. He told my colleagues who were not French that I was discriminating him. I was so confused. All that to realise that it was a matter off terminology. For me "un pain au chocolat" is not a "croissant au chocolat". At the end we were all laughing. 😂 😂 The worst was when they used to ask me for certain wines. I would sometimes have to send a none French speaker to translate for me, because I couldn’t understand the English way off saying the French wine. 😂
I bet it must be very confusing at times. I have had many confusing and often times disagreements with my boyfriend b/c he mistakenly translates an English word into the French word and it doesn’t mean the same thing, or make sense in the context. 15 min will go by from the miss under’s and I realize we were saying the same thing!! Language barriers 😰
There is no low limit when paying with credit card "sans contact". I do so for less of one euro (0.80) for my daily croissant at my favorite boulangerie :-) Il n'y a pas de limite plancher pour les paiements par carte de crédit "sans contact". Je le fais très souvent pour moins d'un euro (0,80) pour mon croissant quotidien chez mon boulanger de préféré.
@@perthfanny3017 Oui, évidemment, mais, dans le cas particulier des boulangeries où on va acheter sa baguette dont le prix tourne autour de 1 euro, ils acceptent les petits montants. Là où je suis par exemples (dans un village), les trois boulangeries acceptent le règlement par carte sans contact sur des très petits montants mêmes inférieurs à un euro. Ce n’est pas le cas de l’épicerie qui n’accepte pas les règlements CB avec ou sans contact en-dessous de 5 euros.
En fait, lorsque les commerces sont petits et font peu de chiffre d'affaires, les banques proposent des lecteurs de carte loués gratuitement mais pour lesquels le commerçant reverse quelques centimes à la banque à chaque utilisation. Du coup pour les petits montants, ça ne vaut pas le coup. Mais pour les plus grandes entreprises, les banques proposent un abonnement (genre 60 euros par mois) et chaque utilisation est gratuite. Donc ça dépend de ce qu'a choisi la boulangerie. Beaucoup ont encore des commissions sur chaque paiement et n'ont pas vraiment le choix que de refuser la carte sur les petits montants.
It's OK to tear the baguette off, even though I'm not a fan, but you definitely don't do that with other breads like "pain de 2 livres" or "pain de 3 livres". They are much bigger and you need to slice them. You should try "pain de campagne" which is usually in 2 pound or 3 pound size. It has a crispy crust and a very soft heart, perfect for tartines. And for baguettes, if your boulangerie bakes them, try the corn baguette, when it's still warm, it's delicious with salted butter and jam.
You want to know where the true boulangeries are? ask the clubbers. It's very frequent that a boulangerie will sell products even if the shop isn't opened yet.
Tearing up vs cutting: there are 2 ways: 1 you cut the bread for the whole table et place it in a basket, 2. you put the bread uncut on the table and each one can tear it up for himself. Warning: don’t cut a tear the bread up for someone else, just hand them the baguette and they’ll do it For themselves :))
About tearing the bread, the way I see it is that you can tear it if the other people who are going to eat it are comfortable with you touching the bread. Typically with my family or with a girlfriend, it's completely fine. If there are guests, it's more respectful to cut. You still touch it when you hold it to cut it, but it's less like squeezing it, so it feels like it's cleaner. And either way, if you tear it, your tear it for yourself, you don't tear a piece to give it to someone, that seems dirty even to people you're close to. So I guess we cut it whenever we want to give some to other people. But when they're alone, I think most French people tear. Also, the cut well, you need a knife with large teeth, it is very annoying to cut bread with a small-teeth average knife, you just end up crushing it, so if I don't have one, I'm even more likely to tear.
Thank you girls! So why do people not keep the unsold bread to sell the next day? And what do they do with the bread that is not sold even at a quarter of the price in the evening? Thanks.
Good question for what they do with the things that aren't sold. My father in laws parents owned a patisserie and the things that didn't sell, ended up going home, So he ate a lot of sweets! and for the day old bread, the bread turns hard really fast, so it's better as toast for example the day after. So maybe they let you buy it for less the day after, but i think most people go for the fresh bread of the day.
Hi . I can answer to you . I’m a seller in a bakery near Bordeaux . The unsold bread is given free to farms in my case, or to associations like resto du coeur, banque alimentaire for others 😉
In a regular baguette, there are additives, deactivated yeast, sometimes gluten and fermentation duration is shorter. None of that in a baguette tradition.
My go-to choice for pastries is either the éclair either the torsade / pain suisse (both having creme patissiere and chocolate) I cannot imagine how hard it is to choose when you first enter a boulangerie as a foreigner aha ! When I was a kid, I couldn't buy what I longed for... it felt like torture.
Hi, Boulangerie : bread kneaded, baked and sold on site Fournil : frozen bread baked and sold on site Tradition is regulated : 4 ingredients water, salt, sourdough and flour, no additives. Frozen bread : just freeze fresh one in a zip bag (no odors) and when needed, let it thaw at room temperature 15 minutes out of the bag. Here lies the secret. You even don't need to toast it. Bread sliced : In my experience, • with a baguette which is the daily bread tear : on my way back home, with my family and friends, during a picnic cut : formal, official, parties • with bigger breads, we cut them. About tearing the bread : it's a religious thing. My mother is used to saying that : on ne coupe pas le pain, on le rompt. Bread mustn't be cut, it needs to be broken ... as is the eucharistic bread in the Roman rite of the Catholic Church. Btw great video !
@@UnintentionallyFrenchified i'm not sure, too... may be fournil is a commercial name, in this case. "un fournil" means an oven place, where there is "un four".
Si on suit la tradition, on ne coupe pas le pain, on le rompt. Notamment chez les catholiques pratiquants qui se réfèrent à l'évangile selon Matthieu (26 : 26), je cite " Pendant qu'ils mangeaient, Jésus prit du pain; et, après avoir rendu grâces, il le rompit, et le donna aux disciples, en disant: Prenez, mangez, ceci est mon corps." "Too Good To Go" works fine ! As an exemple, a few days ago I got 2 baguettes, 2 baguettes aux céréales, 2 "boules" de pain, 2 pains au chocolat, 2 croissants, 2 chaussons aux pommes, une mini- pizza, et un croque monsieur, pour un total de... 3,99€. Jordan "Califo.Ricain" already made a video about it In Limoges, by the way.
Very good video !! Diane, the cashier telling you "UNE quiche" was just a stupid person, probably having stress and badly managing it. You did well by ordering. Maybe don't you have coins of 1 or 2 $ but you have a bank note of 1 $ at least, it's same ;-) Lot of viennoiserie are industrial even sold in a boulangerie, then have a look at the "éclair" and you'll see easily if it's handmade or not. Even the cream inside nowadays is less and less good, the tradition is going to be lost I guess in few years :-( It's also possible to buy a half baguette or half bread, oui oui, it could be useful ... I saw some video about "boulangerie" and "viennoiserie" but I didn't see each, or some, pastry and cake nicely display / presented. Where are "mendiant" (= "diplomate"), "religieuse", "baba au rhum", "Paris Brest", etc ? ^_^
A joke we used to make when we were kids. Me : Hello Mr. Baker, do you have stale bread? The Baker : Yes, Me : Ahah, you should have sold it yesterday! The baker : grrrr
the "tradition" is the short word for "baguette de tradition française" ... so the "tradition" is a baguette with a better quality flour and slightly different recipe
For some reason I never say “Bonjour” if I cannot make eye contact. So in a shop if I need help and the employee is there and obviously I am here too and he does watch me, I say “excuse me” without the “bonjour”, 100% of the time the employee will turn his head and reply “Bonjour!” And I will continue straightly with “bomjour pouvez-vous m’aider s’il vous plaît…. “. It’s a way to grab their attention and as the same time to subtly show that I am the customer.
unlike the UK, there is basicaly no way to get a rainbow cake with several layers in France. Scones, Crumpets, Muffins can't be found either. In some big cities you can find oriental pastries like lokums (Turkish delights) thou.
True! Picard does do a rainbow cake during America Week which seems to be a hit but I haven't tried it. Guess we'll have to keep making our own. Good thing I like to bake. ;-) I'd appreciate a good scone!
I used to think that England and food really didn't match together : are there any English restaurants in the world ? In the little town where I live there is an English shop where one can eat scones, crumpets, carrot cakes... and they are really tasty. Ps : I live in Chantilly.
@@LofoDub54 I would be happy if I could find apfelstrudels, cinamon rolls, carot cakes, scones, rainbow cakes, cupcakes in some bakeries in Paris. It's strangely uniform, mostly french pastries. It might be due to the formation you have to follow to become "un patissier"
To choose the "right boulangerie" check the expression "artisan boulanger". That means that the baker makes the bread from wheat, water and yeast to the oven. The "boulangerie" that sells congelate dough and only cooks it, can’t put "artisan boulanger" but only "boulangerie". It’s the law. Pour choisir la "bonne boulangerie", la boulangerie doit afficher "artisan boulanger". Cela signifie que le boulanger fait le pain à partir de blé, d'eau et de levure jusqu'au four. La boulangerie qui vend des pains à partir de pâtons congelés et ne fait que les cuire ne peut pas mettre "artisan boulanger" mais seulement "boulangerie". C'est la loi.
Je fais régime, je ne mange plus de pain avec mes nouilles (Coluche). :))) Tout ça pour dire que le pain en France est une institution. C'est vraiment totalement intégré à notre culture. La plupart des français (pas tous), ne peuvent concevoir un repas (fut-il déjà composé en partie de féculents comme dans cette blague de Coluche très franchouillarde) sans pain. À part la pizza (ça tombe sous le sens), il y a peu d'exception. :) P.S. Un vrai amateur de pain aime le pain bien cuit et ne fait jamais couper son pain de campagne en tranche. Alors en ce qui concerne le pain de mie ...oublie ! :)
If you are living in the countryside, ask the gendarmes, they know the best real boulangeries in the area because at the end of their night patrols, around 5 to 6 am, they buy croissants and bread for breakfast.
@@UnintentionallyFrenchified Yes, it is similar, postal service persons too; they bring coffe or tea with them in a thermos bottle and buy "viennoiseries" for the breakfast with the day team. Buy the way did you know that the croissant's origin is not French but Viennese?
Hi there, yes they do exist but aren't as integrated into society in the USA as larger coins are in France. I got some as change for a $20 in a machine buying a train ticket last time I was back in the USA. More here: en.wikipedia.org/wiki/Sacagawea_dollar
I already have been a subscriber to both you, and Diane and I love that you're collaborating a bit. Two things I want to mention. When we're visiting my hubby's family in France (we live in L.A.), he's been away so long that he doesn't really register about the coins that go up to 2€, so I say, 'oh l'll take the change', also he doesn't like carrying around coins, and I get a lot of mad money that way. Also, Kate you said you didn't understand the difference between the different baguettes. I saw this thing a week ago, and since you speak French, I thought I'd pass it along. Bon Appétit! ruclips.net/video/sFj7EBrJV4w/видео.html
Traditionnally we are not supposed to slice the bread but to "tear" it (or "break" it, we say "rompre le pain") because Jesus did it that way. Yeah a big catholic heritage in France... But I think everyone slices the bread when they have guests or to make some sandwiches.
Good to know the background on that one! We also say in english, breaking bread with someone to eat with them. So it must go back to the idea that we only tore bread long ago...
It was so funny and true! And there is one very very important thing: never put the bread upside down on the table, it brings bad luck (since the Middle Ages). NEVER
🤦♀️🤦♀️🤦♀️ me when I see people buy some shitty baguette like the beige ones (like the ones you usually find at a dépôt de pain). Why would you do that if you have access to awesome baguettes like tradition, banette,..? Have you ever tried a croissant or pain au chocolat aux amandes? One of my teachers told us that the minimum amount on credit card payments is actually illegal!
When I was a kid and my father asked me to slice my bread with a knife, rather than tearing it, I usually answered that I did it the way Jesus would have. As regular frenchmen, we dont believe in God, but that made us both crack a laugh and, as a result, I often got away with my peculiar way to handle the holy bread
Gurll you didn't even said the french intro properly honestly am asking but yo funny mah gurrl love ya And am a girl cuz this is mah dad's phone cuz mah phone is dead its in charge I know ---
I'm spilling all the dish with Diana from Oui in France about the French Boulangerie! Everything from what take with you, how to choose the right boulangerie, important greetings, the most common things to buy. We tried to fit in as many tips and insights as possible, so hope you guys learn something new and enjoy!
you all prolly dont care at all but does any of you know a trick to log back into an instagram account..?
I was dumb lost my account password. I love any tricks you can offer me
@Gideon Jake Instablaster :)
@Killian Bowen thanks so much for your reply. I found the site through google and Im waiting for the hacking stuff now.
Seems to take quite some time so I will reply here later when my account password hopefully is recovered.
@Killian Bowen It worked and I finally got access to my account again. Im so happy:D
Thank you so much you really help me out!
@Gideon Jake Glad I could help =)
This was SO fun, Kate! Thanks for having me!
I had a blast too! Thanks a mill for being part of the bakery video! :)
I'm French and I lived in the US for 9 years - the ONE thing I missed the most was bread! Bread is life :D
That's got to be a difficult one to give up! I saw in some bigger cities, some chain boulangeries from france popping up. Like Kayser for example. I wonder if they taste the same?!
@@UnintentionallyFrenchified Good question... unfortunately when I lived in Boston it was pre-Kayser, so I had to make do with supermarket bread :S
@@UnintentionallyFrenchified n'importe qui pas trop bête peut faire une baguette. Le problème c'est d'avoir la bonne farine.Celle-ci est généralement faite de plusieurs variétés de blé (des fois ce sont même des compositions brevetés : poilane, bannette, ...), c'est le gros problème pour avoir du pain "français" à l'étranger, le gout est très souvent, si non toujours, différent car on ne trouve pas ces farines spécifiques dans ces pays.
If you go to San Francisco you can get some amazing sourdough bread with a starter that is hundreds of years old
French gastronomy combines fine arts and engineering.the best of the best
It's a perfect combination!
French gastronomy can be a little bit to sophisticated at times. Spanish and especially italian food can be much simpler and affordable, and truly gorgeous. Chinese and Japanese are also standards. Similarly Japanese food being more engineered than Chinese food I'd say.
So happy that you and Diane filmed together. I am am American expat living in a small village of 800 in the SW of France. I do have a wonderful boulangerie in my village. The bread and other tasty things are baked in a bigger village and then brought to the smaller villages around. It is the best baguette I have had. My waistline does not allow me to have too many chocolatines or crossants, but they are super yummy as well. Lots of love from Gensac!
Chocolatines? You are gonna get a lot of enemies for not saying "pains au chocolat" 🤣😂😅
Perth Fanny in my area of France they are called chocolatines.
Nobody's waistline is usually slimmer after living in france! Even with all the walking, the bread is just too good!
@@amyspeers8012 yes I know. I just said it because there is this ongoing fight between the 2 names^^
I wouldn't tear off baguette for serving during a dinner with family or friends, but I definitely tear off a slice or two off of my baguette if I'm hungry during the day!
I have another tip for anyone who is intolerant (NOT Coeliac!) of wheat in Australia or the US - try it in France and Italy! I can't eat wheat products back home in Melbourne without swelling up and getting headaches etc but have been gorging on it in Italy and France with absolutely no consequences. I think it might be because they don't spray the wheat with glyphosate like we do? Either way, I'm in heaven! 😍
So glad I watched this because I had no idea we could ask the boulangeres pour couper les baguettes pour les pique niques! That's gonna change my summer season!!!
Merci guys. I can see shy people thinking "Ah speaking up is scary, but repeating myself with everyone looking is worse! What do I do?!"
Take the risk, own your learner/foreign status and you'll be so proud of yourself!
OH and I made a video all about "TOO GOOD TO GO"!
Fantastic! Merci beaucoup! I was discussing all your tips with my husband (he's French) and he was nodding the whole time. When I mentioned your tip about always starting with Bonjour, he said, "See?! That's why I get so upset when the customers don't say hello!" You're helping me learn more about my husband!
I came here as a subscriber to Oui in France, and now I'm a subscriber to Unintentionally Frenchified! Thank you! Au Revoir! ;-)
hahah glad you enjoyed! It's amazing how sometimes the smallest thing to you has so much importance to someone else!
The term "artisan boulanger" is indeed regulated. The person needs a CAP, the dough must be made and baked on premises.
More and more bakeries do accept cards with no minimum. It's actually easier for them to reduce the amount of cash they need to count at the end of the day.
Freezing bread is definitely an option especially when your favorite bakery is closed in August.
Tearing the end of the baguette is the best. My Danish boyfriend makes fun of that joking that baguettes only come with one tip.
hahah so true about the baguette only coming with one tip. The other one casually disappears on the way home... :)
Something that you probably don’t know and that can be confusing for people, it is that you will not always find pastries in a boulangerie. Boulangeries sell breads and viennoiseries (and can sell only breads), often boulangeries that sell pastries will have also pâtissier somewhere write. It is a lot confusing for people, I remember once that they was this Spanish person that when a cake and say you don’t make cake here ? And the person answer we are a boulangerie not a boulangerie/pâtisserie! It is important that people do the difference. They are two different job. You can have only boulangerie, like only patisserie, but most of boulangerie are boulangerie/pastries. But it is something very confusing for stranger, because for the a boulangeries is all. No, a boulanger is only making breads and viennoiseries.
Oh my gosh, no way! I love when youtubers I watch collide! ;) This video is such a little Wednesday-morning treat! Oh, and my whole family loved Diane's behind-the-scenes bakery videos.
The "no card" thing is why I tell everyone who comes to make sure they get some euros BEFORE they come. 😄And another thing that's cool is that because the tax is included, the price you see posted is the price, and so you can get your change ready to go while waiting in line.
My boyfriend is hilarious in the supermarkets here in the U.S.....he'll literally walk in and shout the "loud and proud" "Hello!" to pretty much no one in particular. 😅And follows it up with a big "Goodbye!" as he's walking out. Everyone is so confused! 😂😂😂
And lastly, I have a quiche story of my own....I was in Paris, ordering in French, doing everything in French, when I made the mistake of ordering "une tranche de quiche"....and then the woman looked at me funny and switched to (not particularly good) English. 🙄Now I know to ask for "une part de quiche." Whoops!
Bisous to you both!
hahahah such a good point on the tranche vs part. So easy to make that mistake!!
Pour les français quiche est féminin ❤mais, si vous reprochez aux français d’avoir le féminin et le masculin ! Pourquoi avez-vous décidé que un jour était fait de 2 fois 12 heures ? ??😢😢
@@francisleveque2939 Je pense que cette réponse n'est pas sous le bon commentaire. Ou vous avez peut-être pas bien compris mon commentaire ? Je n'ai pas parlé de genre, et je n'ai pas fait de reproches non plus. :)
I tear my bread too, its been 26 years so i have a good technic now to do it clean.
I love that I finally was able to find a delectable gluten-free baguette last time I was in Paris. I felt so sad missing out as a person who is allergic to dairy and gluten. I got it at Noglu. We have one in NYC too but for some reason tasted even better in France. :)
This collaboration makes my day! Love you both! And such a fun topic, thank you for making this
Thanks so much for watching! ;-)
Glad you enjoyed it! It was really fun to chat with Diane. Such a gem
Woohoo! There's our gal, Diane! Great to see more collabs! Congrats to you both! Q
The tradition baguette is the "real" baguette actually. It means there is only flour, salt and water, and no additive as there can be in ordinary baguette. It's a "protected name" by law (like AOPs)
I didn't realize the traditional baguette was the first. Learning things from you guys every day!
@@UnintentionallyFrenchified without "traditions" the french become lazy and don't have the time to make the oldschool way he prefere the regular baguette of boulangerie (not the baguette of supermaket) but this baguette is a 16/20
To be able to be called "artisan" you need at least 3 years of practice in a trade and apply for an official verification and validation process.
After that there's "maitre artisan" ( master craftman ?) 7 years of practice after you asked for "artisan".
And depending on the craft, there is an other higher level.
But one of the best prize of any craftman is "meilleur ouvrier de france" ( best craftman of france ), it's a competition country wise and you recognize them with the collar of their outfit blue white and red like the french flag.
An other very good craftman "school" is "les compagnons du devoir" or "les compagnons" for short. They travel france ( it's called "tour de france des compagnons" ) to learn with the old guys who have a duty to teach young ones ( and the one who finish the compagnons will inherit this duty ). Those who finish this aprenticeship are one of the best and they need to make a project to show how good they are to graduate.
Electro du dimanche: 100% right
To all and about French artisans : there is an extraordinary museum in the city of Tours which is called “le musée du Compagnonnage” where one can Learn about all around compagnon craftsmanship (traditional Companion du Devoir) as well as many “compagnons pieces” made to access Master grade recognition from selected peers in each profession . Carpenter, locksmith, clock makers are among the most fascinating master pieces on display. Around France there are other such museums but I know mostly this one which was the 1st and set up by a family friend.
Thank you, i wish i knew these tips when i first came to paris but learning the hard way is fun too even if it is a bit embarrassing
lol it was fun to relive those moments- yes change is important and very useful
So true, sometimes just diving in head first is the way to go! :)
Bonjour, je me suis amusée à lire un manuel de bonnes manières il y a quelques temps. Pour le pain, il était écrit que si on le préparait à l'avance pour le servir dans un panier par exemple, il fallait le trancher proprement au couteau à pain. Par contre, s'il était posé sur la table durant le repas, il fallait le rompre.
Hello, I had fun reading a manual of good manners a while ago. For the bread, it was written that if one prepared it in advance to serve it in a basket for example, it had to be sliced cleanly with the bread knife. On the other hand, if it was placed on the table during the meal, it had to be broken.
Bonjour, ❤🧡💛 your video!!!
I live in NH ans I miss the french boulangerie so much😥 I want a baguette so badly and there is none where I Ilive😭😭. I had a good laugh. Glad you appreciate the french boulangerie. Merci et au revoir!!
When you don't know about something, just ask! I've found people appreciate being able to talk about what they sell. You will learn about regional differences and traditions too.
That's a great tip! And you're right, most people like helping out!
Unintentionally Frenchified : as long as your french is good enough and the shop is not busy it’s surely a great way to go.
We absolutely tear the bread as well. We even have a verb for it: rompre le pain! ;)
Hi Kate, it's my first time on your channel. I'm a friend of Diane's and currently live in Montpellier. Going on 9 years now. I Loved the casual conversation you had together about "les boulangeries". Felt like i was right there with you. I love the tradition too but prefer when it's "pas trop cuit" vs "bien cuit". At some of the bakeries near me, the cashiers don't handle the money anymore. You just put your money into a little machine in front of the cash register.
What about carte Moneo or the like?
Actually we should eat the bread ‘bien cuit’. The pas trop cuit one quickly becomes marshmallow in the mouth. The bread must be bien cuit so all the flavours can express.
Love you both! Great video!❤️🇺🇸💕🇫🇷
Cute video xx I follow Dianne - and will be moving to France on retirement so soaking it all in. .... I have been many many times but I find these videos and blogs keep me immersed when I’m not there - especially now :(
In my family we tear the bread. We call it "rompre le pain" (which is kind of a religious reference). But my in law's cut it with a knife, so it's kind of depending of family tradition. But one important thing is to never put the bread face down.
Entre copains- copines on peut rompre le pain. When your in laws are starting to visit or your partner’s boss is in, you should have either the bread already knifed or at least have a board and a knife ready with eventually a few pieces already cut out.
I also must add that in most cases we dont have (ohh horror to NZ) individual basket or plate into which each guest can place his piece of bread, unless it’s a lot more formal dinner or yr host is showing off he/she is equipped 😉
...and if you have a Japanese guest, avoid the carafe d’eau unless he/she knows France well already.
The difference between the baguette and the tradition is the flour and also the way it's made (the tradition doesn't have additives or it"s not from the frozen dough).
The fermentation process is also different, longer for the tradition, and maybe the yeast as well. You're right for the flour, the regular baguette is made only from white flour, meanwhile the tradition has other flours like "farine complète" whcih contains more fibers.
Thanks for the insights!
I didn't realize the yeast was different too. Not easy to make all that bread!
@@UnintentionallyFrenchified Well, it really depends on the baker, and the network they belong to if they belong to a franchise. You will see logos like "festival des pains", bakers who are part of this network can bake the "festival" baguette which is baked according to a recipe developed by some baking master, and they have to use yeasts, flours from the same supplier to bake it, it's kind of a patented recipe, not sure about that, but there is a brand attached to this product. Some independent bakers may also use their own yeast, selected after letting dough grow naturally, and they usually keep a "mother" of this yeast to be able to have the same quality all year long. As far as I know, those yeasts are for sourdoughs and the fermentation process is longer as the original strain was wild, and they're are famous for the distinct taste they bring to the bread contrary to commercial yeasts which are sold by suppliers and are a result of selection by bakers and microbiologists to make it faster, or to develop certain aromas. If you go in a supermarket, you can buy dry yeast, or even fresh one, in the cold section.
This is so helpful! I'm trying to learn french now for a trip to France now next year. I love adding some culture videos like this into my weekly learning french routine so it's not just language and grammar.
Ahhh, I wish I saw this before my visit last October! Things were so fast and there was so much for me to see- and I felt so bad being unprepared.
Well now you are extra extra prepared for the next trip!
Unintentionally Frenchified agreed. And I can’t wait! Hopefully in 2021. Love your channel Xxoo
I love this video thank you !
Thanks!!
I even stay bonjour ! That s why...
At my bakery they take credit cards for any amount (very appreciated in covid time) so even if I buy 2 baguettes I don't need to have change.
Very nice of them
Hey ! Actually, if you want to take a step further in your experience with bread, you should try what really is called "un pain". It's generally a larger piece, some boulangeries even bake some gigantic pieces and the sell you a portion freshly cut in front of you. There is a large variety of bread to try and i think you have a better chance of finding a good boulangerie if it sells a variety of bread in addition to the baguettes, viennoiseries and pâtisseries.
Good to know! I have never tried "un pain" but it's on my list now!!
@@UnintentionallyFrenchified Yup, actually i grew up in Normandy and in this region "un pain" is meant for some kind of large baguette, i discovered later that it was really a regional thing so even if i'm french i tried a real "pain" when i was an adult and since then i prefer to buy this, it lasts a few days if you keep it rolled in a cloth in your pantry. You may need a special knife though (yup that's a thing and it sure helps a lot).
Funny story:
I was serving breakfast in a restaurant and a customer asked me for a chocolate croissant 🥐 . We didn’t have any so I offered him to choose something else.
He then saw me serving a pain au chocolat ( chocolate bread) to someone nearby and he got upset. He told my colleagues who were not French that I was discriminating him.
I was so confused. All that to realise that it was a matter off terminology. For me "un pain au chocolat" is not a "croissant au chocolat".
At the end we were all laughing. 😂 😂
The worst was when they used to ask me for certain wines. I would sometimes have to send a none French speaker to translate for me, because I couldn’t understand the English way off saying the French wine. 😂
I bet it must be very confusing at times. I have had many confusing and often times disagreements with my boyfriend b/c he mistakenly translates an English word into the French word and it doesn’t mean the same thing, or make sense in the context. 15 min will go by from the miss under’s and I realize we were saying the same thing!! Language barriers 😰
There is no low limit when paying with credit card "sans contact". I do so for less of one euro (0.80) for my daily croissant at my favorite boulangerie :-)
Il n'y a pas de limite plancher pour les paiements par carte de crédit "sans contact". Je le fais très souvent pour moins d'un euro (0,80) pour mon croissant quotidien chez mon boulanger de préféré.
Oui mais si le commerçant n'accepte pas les cartes en dessous d'un certain montant je pense que le problème est le même.
@@perthfanny3017 Oui, évidemment, mais, dans le cas particulier des boulangeries où on va acheter sa baguette dont le prix tourne autour de 1 euro, ils acceptent les petits montants. Là où je suis par exemples (dans un village), les trois boulangeries acceptent le règlement par carte sans contact sur des très petits montants mêmes inférieurs à un euro. Ce n’est pas le cas de l’épicerie qui n’accepte pas les règlements CB avec ou sans contact en-dessous de 5 euros.
En fait, lorsque les commerces sont petits et font peu de chiffre d'affaires, les banques proposent des lecteurs de carte loués gratuitement mais pour lesquels le commerçant reverse quelques centimes à la banque à chaque utilisation. Du coup pour les petits montants, ça ne vaut pas le coup. Mais pour les plus grandes entreprises, les banques proposent un abonnement (genre 60 euros par mois) et chaque utilisation est gratuite. Donc ça dépend de ce qu'a choisi la boulangerie. Beaucoup ont encore des commissions sur chaque paiement et n'ont pas vraiment le choix que de refuser la carte sur les petits montants.
I tear my bread. I'm not sure why...maybe in my mind it tastes better!🍞
Yes! Another bread tearer!
It's OK to tear the baguette off, even though I'm not a fan, but you definitely don't do that with other breads like "pain de 2 livres" or "pain de 3 livres". They are much bigger and you need to slice them. You should try "pain de campagne" which is usually in 2 pound or 3 pound size. It has a crispy crust and a very soft heart, perfect for tartines. And for baguettes, if your boulangerie bakes them, try the corn baguette, when it's still warm, it's delicious with salted butter and jam.
No need tearing up a ficelle either just put it in your mouth and chew till you reach the other end bit. 😱
You want to know where the true boulangeries are? ask the clubbers. It's very frequent that a boulangerie will sell products even if the shop isn't opened yet.
haha you mean the people trying to find food at 5 am after a good night out!
Tearing up vs cutting: there are 2 ways: 1 you cut the bread for the whole table et place it in a basket, 2. you put the bread uncut on the table and each one can tear it up for himself. Warning: don’t cut a tear the bread up for someone else, just hand them the baguette and they’ll do it For themselves :))
Yes til some time i often but crispy baguettes.
About tearing the bread, the way I see it is that you can tear it if the other people who are going to eat it are comfortable with you touching the bread. Typically with my family or with a girlfriend, it's completely fine. If there are guests, it's more respectful to cut. You still touch it when you hold it to cut it, but it's less like squeezing it, so it feels like it's cleaner. And either way, if you tear it, your tear it for yourself, you don't tear a piece to give it to someone, that seems dirty even to people you're close to. So I guess we cut it whenever we want to give some to other people. But when they're alone, I think most French people tear. Also, the cut well, you need a knife with large teeth, it is very annoying to cut bread with a small-teeth average knife, you just end up crushing it, so if I don't have one, I'm even more likely to tear.
Thank you girls! So why do people not keep the unsold bread to sell the next day? And what do they do with the bread that is not sold even at a quarter of the price in the evening? Thanks.
Good question for what they do with the things that aren't sold. My father in laws parents owned a patisserie and the things that didn't sell, ended up going home, So he ate a lot of sweets! and for the day old bread, the bread turns hard really fast, so it's better as toast for example the day after. So maybe they let you buy it for less the day after, but i think most people go for the fresh bread of the day.
Hi . I can answer to you . I’m a seller in a bakery near Bordeaux . The unsold bread is given free to farms in my case, or to associations like resto du coeur, banque alimentaire for others 😉
In a regular baguette, there are additives, deactivated yeast, sometimes gluten and fermentation duration is shorter. None of that in a baguette tradition.
It's healthier to eat a tradition than a baguette?
@@UnintentionallyFrenchified Additives or preservatives are never good news. So obviously a tradition by a long shot !
My go-to choice for pastries is either the éclair either the torsade / pain suisse (both having creme patissiere and chocolate)
I cannot imagine how hard it is to choose when you first enter a boulangerie as a foreigner aha !
When I was a kid, I couldn't buy what I longed for... it felt like torture.
It's too hard because you want to literally choose EVERYTHING!
Hi,
Boulangerie : bread kneaded, baked and sold on site
Fournil : frozen bread baked and sold on site
Tradition is regulated : 4 ingredients water, salt, sourdough and flour, no additives.
Frozen bread : just freeze fresh one in a zip bag (no odors) and when needed, let it thaw at room temperature 15 minutes out of the bag. Here lies the secret. You even don't need to toast it.
Bread sliced :
In my experience,
• with a baguette which is the daily bread
tear : on my way back home, with my family and friends, during a picnic
cut : formal, official, parties
• with bigger breads, we cut them.
About tearing the bread : it's a religious thing. My mother is used to saying that : on ne coupe pas le pain, on le rompt.
Bread mustn't be cut, it needs to be broken ... as is the eucharistic bread in the Roman rite of the Catholic Church.
Btw great video !
Thanks for the vocabulary! I've never seen anyone say "fournil" on their building though?
@@UnintentionallyFrenchified i'm not sure, too... may be fournil is a commercial name, in this case. "un fournil" means an oven place, where there is "un four".
my father bought two baguettes because he always ate half of them on the way home.
Fab ART: your dad sounds like my son!!!
Je conseille à ceux qui ne sont pas anglophones mais ont quand même quelques bases de mettre la vitesse de la vidéo à 0.75. Ça aide beaucoup. :)
Si on suit la tradition, on ne coupe pas le pain, on le rompt. Notamment chez les catholiques pratiquants qui se réfèrent à l'évangile selon Matthieu (26 : 26), je cite " Pendant qu'ils mangeaient, Jésus prit du pain; et, après avoir rendu grâces, il le rompit, et le donna aux disciples, en disant: Prenez, mangez, ceci est mon corps."
"Too Good To Go" works fine ! As an exemple, a few days ago I got 2 baguettes, 2 baguettes aux céréales, 2 "boules" de pain, 2 pains au chocolat, 2 croissants, 2 chaussons aux pommes, une mini- pizza, et un croque monsieur, pour un total de... 3,99€. Jordan "Califo.Ricain" already made a video about it In Limoges, by the way.
Very good video !!
Diane, the cashier telling you "UNE quiche" was just a stupid person, probably having stress and badly managing it. You did well by ordering.
Maybe don't you have coins of 1 or 2 $ but you have a bank note of 1 $ at least, it's same ;-)
Lot of viennoiserie are industrial even sold in a boulangerie, then have a look at the "éclair" and you'll see easily if it's handmade or not. Even the cream inside nowadays is less and less good, the tradition is going to be lost I guess in few years :-(
It's also possible to buy a half baguette or half bread, oui oui, it could be useful ...
I saw some video about "boulangerie" and "viennoiserie" but I didn't see each, or some, pastry and cake nicely display / presented. Where are "mendiant" (= "diplomate"), "religieuse", "baba au rhum", "Paris Brest", etc ? ^_^
La France, le pays de la nourriture 😋
le pays de yummmmm ☺
A joke we used to make when we were kids.
Me : Hello Mr. Baker, do you have stale bread?
The Baker : Yes,
Me : Ahah, you should have sold it yesterday!
The baker : grrrr
hahahha, i'm sure they loved it!
the "tradition" is the short word for "baguette de tradition française" ... so the "tradition" is a baguette with a better quality flour and slightly different recipe
For some reason I never say “Bonjour” if I cannot make eye contact. So in a shop if I need help and the employee is there and obviously I am here too and he does watch me, I say “excuse me” without the “bonjour”, 100% of the time the employee will turn his head and reply “Bonjour!” And I will continue straightly with “bomjour pouvez-vous m’aider s’il vous plaît…. “. It’s a way to grab their attention and as the same time to subtly show that I am the customer.
unlike the UK, there is basicaly no way to get a rainbow cake with several layers in France. Scones, Crumpets, Muffins can't be found either. In some big cities you can find oriental pastries like lokums (Turkish delights) thou.
True! Picard does do a rainbow cake during America Week which seems to be a hit but I haven't tried it. Guess we'll have to keep making our own. Good thing I like to bake. ;-) I'd appreciate a good scone!
I used to think that England and food really didn't match together : are there any English restaurants in the world ?
In the little town where I live there is an English shop where one can eat scones, crumpets, carrot cakes... and they are really tasty.
Ps : I live in Chantilly.
So true for the rainbow but diane is right that you can find it at Picard now!!
@@hicetnuncmonamour It can't be worse than German pastry...🤢Bitte um verzeihung, leute!!!
@@LofoDub54 I would be happy if I could find apfelstrudels, cinamon rolls, carot cakes, scones, rainbow cakes, cupcakes in some bakeries in Paris. It's strangely uniform, mostly french pastries. It might be due to the formation you have to follow to become "un patissier"
To choose the "right boulangerie" check the expression "artisan boulanger". That means that the baker makes the bread from wheat, water and yeast to the oven. The "boulangerie" that sells congelate dough and only cooks it, can’t put "artisan boulanger" but only "boulangerie". It’s the law.
Pour choisir la "bonne boulangerie", la boulangerie doit afficher "artisan boulanger". Cela signifie que le boulanger fait le pain à partir de blé, d'eau et de levure jusqu'au four. La boulangerie qui vend des pains à partir de pâtons congelés et ne fait que les cuire ne peut pas mettre "artisan boulanger" mais seulement "boulangerie". C'est la loi.
and a place where bread is sold but not cooked, is just a "dépot de pain" (a bread deposit ?). the bread there is industrial.
Tear the bread is tottaly normal but the normal way is ti cut it with a knife but if your hands are completly clean its fine
Je fais régime, je ne mange plus de pain avec mes nouilles (Coluche). :)))
Tout ça pour dire que le pain en France est une institution. C'est vraiment totalement intégré à notre culture. La plupart des français (pas tous), ne peuvent concevoir un repas (fut-il déjà composé en partie de féculents comme dans cette blague de Coluche très franchouillarde) sans pain. À part la pizza (ça tombe sous le sens), il y a peu d'exception. :)
P.S. Un vrai amateur de pain aime le pain bien cuit et ne fait jamais couper son pain de campagne en tranche. Alors en ce qui concerne le pain de mie ...oublie ! :)
If you are living in the countryside, ask the gendarmes, they know the best real boulangeries in the area because at the end of their night patrols, around 5 to 6 am, they buy croissants and bread for breakfast.
hahah this reminds me of the police officers in the US knowing the best diners because they go during their night shift for coffee and doughnuts!
@@UnintentionallyFrenchified Yes, it is similar, postal service persons too; they bring coffe or tea with them in a thermos bottle and buy "viennoiseries" for the breakfast with the day team. Buy the way did you know that the croissant's origin is not French but Viennese?
Cool video!
Cut the bread with a knife!
Only tear your own piece of bread (or your own baguette) but don't give a torn piece to someone else :(
2:46 I've read that 1$ coins do exist, but are very rare.
Hi there, yes they do exist but aren't as integrated into society in the USA as larger coins are in France. I got some as change for a $20 in a machine buying a train ticket last time I was back in the USA. More here: en.wikipedia.org/wiki/Sacagawea_dollar
Wow, i have never seen a dollar coin in my life! But i have seen a 2 dollar bill which are rare, but easier to find i think!
I already have been a subscriber to both you, and Diane and I love that you're collaborating a bit. Two things I want to mention. When we're visiting my hubby's family in France (we live in L.A.), he's been away so long that he doesn't really register about the coins that go up to 2€, so I say, 'oh l'll take the change', also he doesn't like carrying around coins, and I get a lot of mad money that way. Also, Kate you said you didn't understand the difference between the different baguettes. I saw this thing a week ago, and since you speak French, I thought I'd pass it along. Bon Appétit!
ruclips.net/video/sFj7EBrJV4w/видео.html
Traditionnally we are not supposed to slice the bread but to "tear" it (or "break" it, we say "rompre le pain") because Jesus did it that way. Yeah a big catholic heritage in France... But I think everyone slices the bread when they have guests or to make some sandwiches.
Good to know the background on that one! We also say in english, breaking bread with someone to eat with them. So it must go back to the idea that we only tore bread long ago...
hello there
Since the virus, de can pay a very small amount of money with your credit card.
Chouquette is actually pronounced "shoo - ket"
as far as i know there is a religious reason why you should tear the bread instead of cutting off a bit
cmolodiets ...There is a religious reason...based on the Catholic mass Eucharist...”to break bread together”
Yes exactly. so true on the breaking bread!
It was so funny and true!
And there is one very very important thing: never put the bread upside down on the table, it brings bad luck (since the Middle Ages). NEVER
🤦♀️🤦♀️🤦♀️ me when I see people buy some shitty baguette like the beige ones (like the ones you usually find at a dépôt de pain). Why would you do that if you have access to awesome baguettes like tradition, banette,..?
Have you ever tried a croissant or pain au chocolat aux amandes?
One of my teachers told us that the minimum amount on credit card payments is actually illegal!
Yes!! i love the croissant aux amandes. so good! I heard they often use croissants from the day before. Not sure if that's true or now?
@@UnintentionallyFrenchified I had never heard that but it definitely makes sense 😉
When I was a kid and my father asked me to slice my bread with a knife, rather than tearing it, I usually answered that I did it the way Jesus would have. As regular frenchmen, we dont believe in God, but that made us both crack a laugh and, as a result, I often got away with my peculiar way to handle the holy bread
Gurll you didn't even said the french intro properly honestly am asking but yo funny mah gurrl love ya
And am a girl cuz this is mah dad's phone cuz mah phone is dead its in charge I know ---
You tare your bread, not others' bread.
Of course you tear your bread !!!
Please do not cook your baguette o beg you your appetite would vanish OMG