Behind the scenes at a French bakery
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- Опубликовано: 11 ноя 2018
- PART 2 is now live: • French bakery behind t...
PART 3 is now live: • French bakery: Making ...
Bread is a huge part of French culture but do you know what it's like early morning at a French bakery? This video is a behind-the-scenes look at all the work that goes into making baguettes, croissants, and a whole lot more. I got there at 4 a.m. and the bakers were already hard at working. Let's see what they had to say!
Thanks to Mr. Travers and team at Maison Travers in Cholet, France!
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Salut! I'm Diane, the American behind the living abroad lifestyle blog Oui In France. My channel's focus is "Everyday French life and beyond," so let me know what you want to see! I make videos on French culture topics, food, travel, language, and give you my thoughts about what it's like living in France as an American in the Loire Valley. Thanks for being here and if you enjoy this sort of thing, please share with friends and subscribe!
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#frenchbakery #frenchpastry #frenchculture
PART 2 IS NOW LIVE: ruclips.net/video/2MgHA2KvP5c/видео.html
PART 3 IS NOW LIVE: ruclips.net/video/dj8edwmcgDw/видео.html
Hey, I see you! A big BIENVENUE goes out to all the new subscribers who have found themselves here. Thanks so much for watching and for your support! This video was the first one I've made of this kind and I'm so happy it's gaining traction on RUclips. I've read the feedback and a pastry video will be coming soon. I hope to film it by the end of January, so please stay tuned. I'm still finding my way with my channel and seeing what people like/what I like to make videos about and I hope to do more on different aspects of French culture (especially things that are food related. ;-)) See you soon!
Here's a welcome video I made for you: ruclips.net/video/wEBgouKMpBA/видео.html
--Diane
www.ouiinfrance.com
Please do pastries!!! I'm always fascinated by the french pastries so much that I always pop into a bakery and spend half an hour deciding on what I want... and come out with a month's worth! I've subscribed so that i won't miss it!
I woke up this morning and this video was recommended. I enjoy following and learning about other cultures. I enjoyed your video and subscribed !
are you sure they used a sugar/butter glaze for the puff pastries? Seems like the dude had no idea what you're talking about. Maybe the pastries all had egg wash ? Kind of hilarious they use egg wash in a used jar of dijon mustard lol
Every time so do you go to RUclips peace and takes a camera down to your local shop, try to keep in mind they know they're on the camera !
Let's see what they act like and talk like when they think they're not being recorded !
Thanks, Diane.I have a friend, Nikki, who lived in France for twelve years. I sent your video to her as, like me, she is probably salivating right now.
As an elementary school teacher, I love the way these boys were trained to do a trade so young- without having to go thousands of dollars into debt!! America has a lot to learn from this model. These boys minds are kept focused on a task and it shows as a young adult. They look happy and pleased to be creating wonderful products.
I agree. Wonderful work ethic as a result.
Yes, something I learned when I moved here is that there are many ways to go after high school and no choice is "lesser." Technical school, trade school, university (2 year degrees, 4 year+, etc.). They're all valid.
pinksugarfluff America also has trade schools and other avenues that aren’t a 4 year university.
pinksugarfluff I agree, but in America we often do not pay enough for some of the trades for people to be able to support themselves.
Just remember that this model is more than a thousand years old... whereas the more recent Anglo-Saxon approach is just.. well, the equivalent of the difference between a burger and a steak...
“That’s a real stereotype”
**lady walks out with baguette in her arm**
What she meant is that it is real that all french people buy baguette all the time.
The timing though....hilarious 🤣
I agree with you.
I thought the same thing hahaha
Bread in france tastes divine - makes ordinary bread taste like cardboard
"That's a real stereotype"
Mere seconds later: French lady walks out of bakery with an armful of baguettes
I missed that- where is it in the video? :)
@@michelleloftus6990 Right at the beginning, look behind her. :)
@Mary V Yes, I see it now- thank you! There's just nothing quite like this tradition in France! :)
I didn't notice that!!! LOL
@P J What? She may not have known about that. You don't know what people do, it happens, what do you suppose we do about it?
I love that these kids went into baking at such a young age. These comments are right, not everyone needs to go to college. And that's not a knock on non-college people either, there are a ton of apprenticeships people can go under. Tons of trades to get into. Props to these young fellas
@@kiwiki3160 It's good that that career pathway is still valued there, wish we did the same in the states. There's a social phenomena that's being ingrained in the United States that in order to find success you need to have a college degree or some form if higher education. It definitely opens up opportunities depending on what you major in, but it's definitely not required to find success
@@kiwiki3160 I dunno about the general populace being very well-educated in the states lol. I think most of us will get a high school degree, but a lot less people will get a degree in higher education. I'd say we're maybe moderately educated on average?
Personally I go to college but I know there are a lot of blue collar career routes (e.g. trade schools, apprenticeships, etc) for people who do not want the traditional college route
@crezman I disagree. Going to college can open up many opportunities, sure, but you don't need a college degree to find success in life
I’m actually seeking an apprenticeship/internship in many fields including baking.
Apprentices were very normal in ancient times. It’s the only way to become a true Master of your field, by learning and doing something of value from a young age.
I find it amazing how much the two of them got done; and they’re so happy doing it.
I was floored by their efficiency as well. It was something that really struck me while watching them work. Nothing was out of place and they knew exactly what to do next. .... and the bread kept on coming out of the oven....
They love what they do. . . 🙂
The pleasure of honest labour.
Because it's a vocation and because the French expect traditional high quality. Also, bakeries tend to be around for decades in France, situated in every local neighbourhood and not in supermarkets.
Working in a real bakery is like that, take a look at your neighborhood bakeries in the USA? Canada? EU?
Quentin is so cute he smiles at every question and works so diligently :3 Meanwhile I struggle to wake up consistently at 7:30AM...
He has a camera on him. If you were waking up to being filmed for a video with 2.7 million views (and counting), you’d act much different, I assure you.
People talk of the joy of walking through the streets of Paris at night. But I am not sure many visitors know the pleasures of walking in Paris early in the morning. The smell of freshly baked breads wafting out of the bakeries is so mouthwatering! There seemed to be bakeries every 100 meters in the part of Paris that I was in, or so it seemed. I wanted to buy and eat it all. The tragedy for me was that 20 years ago as a penniless Indian graduate student in the UK visiting Paris (I was lucky to be invited to live with the family of my French friend and fellow grad student), I had a choice of spending my very limited budget either on food for the body or food for the soul i.e. on visiting some museums. I chose the museums. Hoping to go back some day to see more of France and try more of the food.
Hope you're able to visit again soon once the pandemic is in the rear view mirror!
Hard choice to make. I work in museums and I'm not sure I'd have managed to avoid the bakeries! Although you are right, there are some wonderful museums around the world and feeding your brain is very important. My favourite was the Galerie de Paléontologie et d'Anatomie Comparée
Haha well you're an idiot 🤣
Don't mention it, I get home sick! ☺😉☺
You're not in paris if you don't have a least one bakery in sight when standing at a crossroad.
"I look young, but I'm 26." How adorable!
Hes actually so young
id be like "oh bless your heart" 😂😂😂
He look very charming
Hi 👉🦃🤣
At 😳26 my lover called me old and I looked 23
Je m'appelle Mark et je suis americain. Je parle francais courammant et je trouve formidable votre accent francais ! J'adore vos sujets et je suis content avec tout ce que vous nous proposez! Merci mille fois! Amicalement.... loin dans le Wisconsin! Mark et Christine
Bravo Mark pour votre français :)
Salutations de Paris
I am a 68-year old Englishman. After watching that excellent video I want to jump into a time machine, travel back to when I was 16 (52 years ago!), and start an apprenticeship as a boulanger/pâtissière at that bakery. I bake good quality bread today but the knowledge these boys have would raise it up to another level. Utterly wonderful produce.
Aww lol yes I'm 18 too in a completely different field but I too wanna do (and EAT!!!) this 🙈😊
@@natashalouvre440 I wish I were 18 again. My life would take on a whole different direction this time. 😋👍🏼
Very true, @K. R., and one is never too old to learn.
As and English woman, I wish we did this the French way
I'm a retired English bloke, i started washing dishes in a patisserie when i was 17. Did a 5 yr apprenticeship and washing dishes was part of that. I had a fabulous carreer, owned my own pastry shop for 20+ yrs.
I still bake at home but equipment and ingredients are just complete junk.
the first time I tried a baguette in france was like the first time I had bread. nothing before that compared haha, they really take that so seriously and they're so well trained , no other nation compares to the sheer quality and quantity of nice bakeries.
That's what America needs - apprentice programs. A 4-year liberal arts degree means nothing these days, and costs tens of thousands of dollars. There's nothing wrong with so-called 'blue-collar' or 'service-oriented' - but most importantly, SKILLED work, so not only does it provide a decent income, but is more personally gratifying, as well.
There are a multitude of apprenticeship programs in the US. My own career is the product of an apprenticeship. The problem is, I didn't even know they existed until I was about 22 years old. What we need is more high school outreach. It's as if they didn't want us poor "idiots" to succeed at all - go figure! 😒
We have internships and big corporate companies have internship programs...problem is I didn’t know taking part in one would make such a huge difference when I was recruiting as a senior. Also, we don’t have cute bakeries to apprentice at We have McDonalds haha
Sure it’s a nice thought and you’re right about those type of degree but in America they will pay you as little as possible especially for blue collar work, so why train 4 years to make crap pay? That’s why there’s such a problem with technical training here rn. Plus, to make any real money it’s not just training, you’ll need at least journeyman or better experience so you’re looking at 6-10yrs when you could get a degree in 4 or less.. I was a baker for a short while, made $9/hr for a yr, didn’t get a raise so I quit
It's sad that apprenticeship is a dying culture even though it's still practised in Japan and Europe.
My guess is that French employees have better working conditions that their US counterparts, on average. European countries tend to have more robust laws around work week hours, vacation time, maternal/parental leave, and other benefits.
In America we get guilted for enjoying bread and pastries. In France it’s accepted as part of the culture.
Aah but in america U dont get anything even remotely comparable.This stuff is normal everyday French baking.The american stuff is like a chemical factory disguised &loaded with fat &sugar.
@Keen R Pleasedto hear that.Whats yr gender &profession?why not make your own?If I learnt to make my own as a trainee urologist in 1976 anyone can.I nterested ?large empty ice cream carton with lid.Add 2 cups STRONG WHITE flour +1 cup stoneground wholewheat flour mixed with 2 TBSP Best olive oil ,1/2teaspoon salt +teaspoon dry active yeast mixed with enuff tepid water to make a soft dough.Use much less yeast than any recipe says.LEAVE IN A COLD place (even the fridg)overnight 2 rise slowly.In morning /1 hr before baking knock back dough,shape into loaf /rolls,cover &let rise till double in volume,dust with flour/glaze witb egg or milk or sprinkle seeds of your choice.Preheat oven to 400 C &put baking tray full of water on bottom of oven.When oven hot bake 20 mins @400 &then 30 -35 mins @350 till done.Let cool before having an orogasm -pls use butter &no oleo.I was an early riser &usually managed 2 have fresh bread before leaving for work.
@@arunseigell7361 Not (completely) true. There _are_ very nice bakeries in the US.
@ALJustice0 Don't get out much, huh?
Gomommago! Who guilts people for eating in America? Most people are overweight and not ashamed. People there are rather guilted for watching what they eat and deemed “anorexic” if they eat healthy lol.
For a couple of guys who start work at 4 AM they have an unbelievable amount of enthusiasm and energy.
Yes, their work gathers a strong amount of respect in the whole population. They don't have any issue about finding any job. As a french, very impressive to see this video.
Judging from many comments here, Quentin should have his own RUclips channel, showing us his baking expertise.
IN EUROPE THE QUALITY OF THE PRODUCT SELL - NOT THE ADVERTISER!
not enough time . When you start working at 3 or 4 AM you think other things that making a vlog on face book
Ahahhahaha yes
I’d would love to learn how to make French pastries
@@nerdgeekcosplay909 it s not very difficult . you ve to use good products and to weigh ingredients
I need a Quentin in my life.
Problem : Quentin lives in Paris and you live in Seatle !
@@bobduvar a said A Quentin. Not Quentin. And my ass is in South America baby
María
@María ..moi aussi ☺️😉
María Belén Always remember to repent of your sins (sin is transgression of YAHUAH’S LAW: Genesis, Exodus, Leviticus, Numbers, & Deuteronomy) And Have Belief On YAHUSHA HAMASHYACH. HE Died and Rose Again On The Third Day So that you can be forgiven of your sins!
HE Loves you! Come to HIM!🙂🙂🙂
I went to culinary school for cooking but fell in love with baking section of the curriculum, only to graduate and find out most places now a days just buy there bread from a factory. I wish America had a better appreciation for food, artisans are making a come back but it's not like other places.
Many years ago when I was growing up in New York there were wonderful Italian bakeries, I'm not sure how many still exist there since I moved away decades ago. When I visited Italy a few years ago it brought back the memories of pastries from my childhood, they were the same. Where I live now in south Jersey there are some bakeries and they do make some decent bread on site but their pastries while they are made to LOOK good just aren't. I did find one really good Italian bakery in Philadelphia called "Isgro" which is excellent!
@@emintey do you think how is diiference between french and italian bakery? Which one is better in tast?.I actually interested to study french or italian bakery. :)
@@romannequeromaneque2106 I wish I could help you but I have no experience with French bakeries except by reputation. I'm sure there are many similarities and of course attention to detail, quality and tradition.
@@emintey thanks so much. As i seen, italian pastry always catch my attention because of its classic and natural appearance that make my mounth watering but i just don't really know how the taste is.
Our portions are smaller here, and we consume less sugar and corn syrup which you love so much..
I was at a bakery in Aix,-en-Provence at 4 am and was amazed at the smells coming from inside. Actually, I was with a couple of other Americans (a rarity for me), I was 20 years old (now 72) and doing a college year abroad. We stayed up all night drinking vin rouge douzieme degre' abd and decided at 3 am to go to the boulangerie patisserie to wait for them to open. At 4 am the doors opened and we piled in to devour warm pain au chocolat. Quel paradis! Je m'en souviens toujours avec une nostalgie tr'es profonde!
my dream is to open a French style bakery in America, this looks like absolute heaven! je ne parle pas français trés bien, mais j’adore le langue et le cuisine!
Ok. Bonne chance 🫡
The French love their boulangeries and it shows by the way the team take pride in their work and obviously are trained to a high standard. It is a ritual on a holiday to go to one and just appreciate the goods when buying your daily bread. It all looks so appetising no matter where you are in France.
Même pour un Français, cette vidéo est très intéressante.
Je suis aussi impressionné par votre excellent niveau de français. Les jeunes ouvriers parlent très vite, dans une langue très "casual", et vous n'avez aucun mal à les comprendre. Vous avez de plus une excellente prononciation.
Yes. I am similarly impressed with your accent!
Yes TV pro level reportage for non frenchies
In Bitburg Germany I lived next door to a bakery that had been in the same family since the 1600s. The Germans enjoy good bread too. I used to hang with the bread bakers, and is a big reason I've enjoyed baking for the last 60 years. Also lived in France, and yes, a French bakery is a small slice of heaven...
Ralph Craig i love german bread. However the cakes aren’t sweet enough and too much mousse and bavarois on pastry
I miss the small bakeries in Germany and the variety. I think a heavier Brot but much more to my liking with the Rich accompaniments that went with it. Lecka
I was just in Germany the cakes were brilliant. The cheese cake was just how I like it, slightly tart and not too sweet with a light crumble. And cheap to!
German black bread is awesome
@@smurfiennes I'm not sure how a cake taste in Germany but I have tried a Black Forest cake from a German shop and it was Fantastic. I was tired of the Normal store bought cake with 2/3 of it being frosting that taste like pure diabetes. I could taste chocolate and a light sweetness. Granted I spent $50 on this cake vs the Walmart $15 cake.
My wife's nephew is a French baker...4 years training and he now owns his own bakery in The Loire area nr Azay le Rideau. Up at 2am and takes kids in at 6am and then takes them to school and opens up! Hard life but he loves it! (He is called Sylvain, like the young guy in this video)
Oh my goodness Quentin is so cute, and dude these bakers are so talented
they choosed a cute asian boy just to charm american girls !!!
These guys are true artists at work. Beautiful
The Fine Art of the baguette...
Eh, that looked like a lot of machines at work, so I wouldn't say artists, more like mechanics. :)))
@@dncviorel they make 1,000 baguettes per day in addition to other all the other types of breads and pastries. No way do they have the time to hand mix knead all of that dough. And other than the mixers (and ovens) there's no other machines.
@@AeroGold1 Well, mechanics and robots don't have much time either. :))) On the other hand, artists have all the time in the world.
@@dncviorel get your head out of your ass
Astounding.
These young men should be so proud of their skills and their wonderful food.The French are rightfully proud of their food and no wonder with artisans such as these preparing their staples and treats.
Most pastry chefs and bakers are very proud of their job, but in France we don’t really value pride as much as you do in the USA, we thrive more at finding something that brings happiness to ourselves, and if it brings some to others we are satisfied and we do our job with care ❤️
@@Un_mur_porteur I like that attitude. I think in the U S. our egos get too involved. Pride would be part of our ego. Having pride in what you do is necessary if it makes you better at your job and gives you more job satisfaction. I think younger Americans are better than my generation, I'm almost 60, at valuing work you enjoy. The work for one company your entire working life no longer exists for most people. I do think that if you enjoy your work, you are much better at it.
Artisans are proud of them cause they chose it, put a lot of work for you. Au delà of the étiquette, say oh it smells so good in here in your shop and you become a privilégié customer. If you have had a good meal tell it to the serveur "tell your Chef we loved it" the Chef may go to your table to answer and explain is job. Artisans loves to be appreciated.
reportage très professionnel. Vous avez acquis une impressionnante maitrise pour l’écriture des sujets, le montage, les plans, le maniement de la camera, le doublage, sous-titrage. C'est dingue de penser que vous faites cela seule. Toute une équipe technique est nécessaire pour produire des reportages aussi professionnels d'habitude
Take note In the US, made from scratch and no preservatives!! Bread and pastries in Europe are just the BEST!!! Delicious. These are employees who,have pride and joy in their job. Why? Because they are trained well, have, I am sure about this, great working conditions, and without a doubt, good pay, health care, nice long vacations. They don’t look stressed to me. Genuine joy in the work they do. Look at the result, pastries and bread.that I am sure taste phenomenal.
True. American food still makes me wanna cry and cringe. And fresh bread is so rare, even places that say "fresh" ain't telling the truth all the time. So, I started baking my own bread and dinner. 🤗🤗☺☺🤗🤗
Edit: There is a HUGE difference between bread baked in a boulangerie located in Europe and America. American version still can not replicate the taste of french breads. Maybe it's the wheat or water, something sure makes it heavenly!
lmao it's like people from other countries think we eat all the crap that's advertised on tv
@@Leto_0 I am from Europe and live in the US for many years. Food standards and regulations in the US are not stringent as in Europe. I suggest you read up on that. I can assure you, you will not be laughing anymore. Bon Appétit.
And the bread in the US is very sweet compared to what you get in Europe and Australia.
@@kowens8504 Because the bread in the U.S. has added sugars, along with a bunch of other foods. That's why so many Americans have diabetes.
should be more job training and apprenticeships for kids who dont want to go to college or are not college material
That's up the kids and their parents. Majority of kids don't have the initiative to apprentice at anything. Most would rather play video games or hang our with their friends. Most parents also don't push or direct their kids from a young age to have a profession.
Mikki Mack You mean trade school and job corps? 🤔
@@terriesmith8219 You mean parents don't raise their kids and nourish an environment that would give the kid the confidence and initiative to pursue something. Plus, we can't generalize a whole generation, that's absolutely ridiculous. My parents never supported and helped me pursue anything when I was little despite my efforts. My nephew (whom they were raising) decided in the fifth grade that he wanted to become a pastry chef. He carried on this pursuit all throughout grade school, and even got a scholarship to a vocational school with a baking program that he attended after school. But my parents not once encouraged him. When he spoke about colleges with culinary art programs, they'd tell him he was too immature for college. They started drilling the idea of joining the military in his head, and tearing away his passion for baking. Who the hell parents like that and then turns around and blames the kids for the lack of confidence and competence?
Newer generations of parents need to start empowering their children and instilling with them the confidence to pursue their passions.
@@kichan
How am I generalizing a "whole" generation when in my original comment I specifically stated *"majority of kids today."* So is "majority" a generalization of a WHOLE generation???
I also specifically stated, "MOST" kids and "MOST" parents. So is the word "MOST" equate to "All"?? Because that is what you are accusing me of here.
You might want to go back and re-read my original comment and this time, read it very slowly do you don't jump to the wrong conclusion and accused me of something I didn't write. Learn how to read properly before you reply.
Fyi...I'm not old. I'm speaking to my own young generation as I am a young person myself.
@@kichan Your parents couldn't afford it. You didn't read between the lines. Military would have given him the opportunity AND the benefits when he got out to do what he wanted ( Like Federal Retirement and Healthcare in addition to Medicare) My father did. After a career in the Marines, went right back as a Civil Servant,then went to community college and got his surveyor license and B.A., he may have been in his 50's when he did, but he did it, and I never heard him putting his parents down for not making his dream come true, he felt if HE wanted it, HE needed to do it. New Generation do encourage their children, they just think their parent ought to front the whole Ride. Oh, and when he died in 2012, he had 2 Federal Retirements, Military Disability for his service in Vietnam & Korea , full retirement at 69 yrs old from SSI, so in the end, he was able to afford to buy a home back in Hawaii on a VA loan so mom and him could live comfortably. He made his Ship come in years later, but he did it. Dad was all about being Mr. Right, not Mr.Right Now.
In 1977 I worked in a small hotel in the Southern City of Montpellier. One of the more rewarding duties was to go off to the nearby Boulangerie/Patisserie at about 5 in the morning to pick up the croissants and baguettes for the customers' petits déjeuners. We should remember that "companion" comes from the the sense of the person that you share bread with.
I'm french and I didn't know companion come from the friend you share bread with. Makes sense though, com-pain-gnon. I can hear also campagne, country side, in it.
Thanks for teaching me that
@@b.k.3280 co-pain ;)
et c'est la même pour le "pour-boire" par exemple, tu laisses des sous au serveur pour qu'a la fin du service, il puisse se payer un ver lui aussi ;)
As a teacher, I agree with PinkSugar. This is what is missing in American education. In Europe, students are apprenticed in the vocation of their choosing. We have to stop forcing some students to stay in mainstream school when they absolutely hate it. This is a better solution. I noticed the happy look on their faces also.
We live in a small hamlet near our village. No bakery but a vending machine by the Mairie. Another village nearby has a bakery and they send out a van selling door to door to us. We have a standing order plus we can buy extra as needed.
Three of the traditional trades are held in high social esteem here. Bakers, Fromager's (me) and wine makers.
I hope all those people working in the back are paid well! They deserve it! If for nothing else, getting up that early in the morning! It also appears that they work intensely , non-stop all day. This video should be shown in schools as an example of how craftsman/women work and what it takes to make the world turn. Thank you for this informative well produced video.
Yes please more love from Barbados🇧🇧🍰🎂
Its tradition & culture there as in Italy..not so much in the constantly changing USA..
Hi there, I believe most of the people you saw in the video were full-time employees, so 35 hours of work per week. They do start early but are usually done by lunch, have 5 weeks of paid vacation per year, and other French employee protections.
To @@OuiInFrance - Thank you for the reply and the great video. Regarding the 5 week vacation, it definitely would need laws to protect the vacationing worker. Potentially , 5 weeks is long enough for employers to find out that the substitute worker is better at the job. Or if the substitute wanted that job, he might outperform and campaign for the job. It must keep people focused on their job to avoid being bettered while on vacation. It also must be impossible to fire people. Also, with all the vacations year round, more employees are needed.
@@joea1433 You're welcome. Just to clarify, the 5 weeks refers to total vacation time for the year -- not 5 consecutive weeks in one fell swoop. But you're right that substitute workers are needed. In this case, if the pastry chef is on vacation, Sylvain steps in because he's also trained in pastry making. Many of the employees you see have several specialties and filling in for a co-worker lets them change up their routine. Workers are very protected in France so there's no worry of going on vacation and losing your job to the sub. They all work as a team. ;-)
I’m in my 3rd year apprenticeship in baking. Work full time in a bakery and 😮. So amazing the French bakeries. Always learn new things even when you are qualified. Each country and each regions do things differently. Love this video. I start work at 3:30am and finish 1:30pm. 10hr shifts, 5 days per week. Sometimes longer hours depending on season.
Wish you all good luck for to keep this WONDERFUL TRADITION TO CONTINUE FOR US !
The French Boulanger. One of the greatest gifts to us all.
I am dying to go to Paris. I love to bake and wish we had bakeries like this in America. But wow, the amount of work they do every morning is stunning. My shoulders and neck ache just watching it. Everything looks so amazing.
You may be disappointed. So be prepared. We normally want to avoid Paris. So it always feels strange to me that foreigners would want to go there. For tourism it may be ok if you are prepared for incivilities, shit on the walkways and such.
@@nox8730 do you live in Paris ?
As a Parisian I never had problem in this city. Please stop to compare Paris to Hell ;)
The bakeries in Paris are really cool and yes a big varieties of pastries and bread ❤
@@ChachouLP I merely stated what i and most people i discussed this topic with think. Those who had to go to Paris for work considered it the worst thing that could have happened to them, job-wise. I lived in Bordeaux, i went to Paris once, basically Paris is Bordeaux 10 times worse (the parisian metro shocked me and depressed me to the point i never forgot about it). Obviously there will be people who are ok with Paris (mostly those living there). Shit on the walkways shocks every last tourists, so better to remind it beforehand. This is not only in Paris, though. And when it comes to incivilities, i am merely taking precautions, here too. Better to talk about it beforehand. I stated this after after having seen here and there several reports of foreign women being harrassed by a group of "banlieue" youngsters who would go and show them their dick in center town in plain daylight, or follow them at night, talking them into going somewhere, which resulted in these women being terrified.
make sure you go - it will change your life forever, like it did ours
Very nice video. How warming it is to see such young humble people working so hard for so long to make unbelievable pastries, breads etc. This is culture, tradition, pride at work. And a baguette can not cost more then a one euro in France, government law. In USA, they charge 3, 4, 5 bucks for something that has nothing to do with a real stuff.
Yes, the quality is incredible, especially at this bakery. Everything tastes great!
Hi again, John... one other quick thing. Regular baguette prices are not regulated by the French government. That stopped in the 80s, so while bakers are free to charge whatever they'd like for a baguette in France, the market kind of regulates the price around a euro or so. People wouldn't pay 2 or 3 for a regular baguette. But you're right, that the price used to be closely regulated. And you find terrible bread in a lot of places in the USA for way more money!
You want the government to regulate the price of bread?
Support more local bakeries, like the one I work at, and the price comes down. The BIGGEST cost inflation in USA bakeries is labor, I can make 10, 20, or even 50 loaves in about he same amount of time, which is about 99% proving time and oven time. But if I can't sell 50 loaves I only make 20. I still have almost identical overhead since the cost of ingredients is minimal (13% of total cost).
If I made and sold 50 loaves for $50, instead of 25 loaves for $43, I can afford to drop the prices and still break even if I sold them all.
Support local bakeries, higher quality and lower cost options become available, more local jobs, local training and community involvemnt
No, but baguette is different, it is a french national symbol. So keep the price affordable, they can easily make up the difference on other breads.
That was blissful....transported me to my beloved France from lockdown in Scotland. Thank you so much for adding subtitles rather than narrating in English over the film. It’s a great opportunity to practice my French!
same here but in Australia, I am determined to get there this year, its where my heart is
Bonjour, we are waiting you to leave the brexit, you're welcome back in your euro home
I’ve been to France twice. This was so wonderful to see. Please make more videos. Thank you.
Merci beaucoup! Wonderful to see a french bakery in action! The bakers are incredible! Thanks again for the vids!
I would go there everyday for the bread and to see Quentin
Patisserie and bread is a big artisan heritage of France. But, I adore the breads of Italy too. Oh, my goodness! Good bread doesn't make you fat; it's part of excellent cuisine and is an absolute delight
Fabulous video. I was in Paris in 2015 and had the time of my life. Oh, the bread and pastries were unbelievable.
It takes dining to another level. . . thank you Napoleon for ensuring bread and water were apart of everyone's meals.
Well done.
Darryl
This was fascinating to see what happens behind the scenes in a French bakery! Thank you!
There is a bakery in Briancon, Serre Chevalier. It’s partly in a cave. It’s the most amazing bakery I’ve ever been to. If you go skiing there it’s a must visit. Only the French can do bread this good, god bless them...
Untrue that only the French can do but the sentiment is understood.
They put their heart in bread and pastries...
I always wondered how so much bread could be baked, all at the same time. Thank you for giving me an insight into the 'secret' world of bakers! The specialty equipment used was fascinating and I really enjoyed watching (and listening to) the bakers as they worked away. So much energy and they never seemed to miss a beat! It is wonderful to see young people being so enthusiastic and passionate about what they do!
@Luminou dunno Hello! Thank you for sending me the link. I have just finished watching his video. Amazing! So many things produced from the one type of pastry and everything looks so delicious. The boulanger is very talented and he is such a hard worker - energetic and busy! I wonder, does he do this every day?
@Luminou dunno Wonderful! I can clearly see how seriously food is taken in France - the dedication and passion are so evident. Thank you for including new video links. RUclips is wonderful; so much to learn and a great way to connect with people who have similar interests. All the best to you!
Quel métier Noble et je remercie tous les jours ces hommes de bonne volonté qui donnent du bonheur à notre corps et notre âme. Merci bcp. Je suis d'origine laotienne et j'adore le pain à l'épeautre.
I definitely know how much work goes into a baguette and everything else! I’ve been a Professional Pastry Chef for nearly 40 years in my own bakery. Thank God I’m retired now I just get to play with my grandkids wohoo! Thank you for sharing your wonderful video. ♥️👍🏼👏🏼👏🏼👏🏼
Great video! My grandfather was a boulangier/ pâtissier in France but I never got to meet him as he had passed before I was born. This made me want to become a Boulanger myself! I love the pride they have in their craft. Vive le pain!!!
Please make a video on pastry making! Though this video was great I also enjoy a great pastry.
I have been to Paris six times and there are two places I love to go to first. A pastry and a cheese shop. I am like a kid in a candy store. I am always finding new items to eat at both. Of course a baguette and any type of cheese along with some wine and a flakey pastry is all you need for lunch. Well for dinner too.
chip block...and loads of soft butter.. 🤤🤤🤤 now I’m hungry!!
YES PLEASE DO. The video was fascinating and tempting!
Hi there, I plan to film the pastry part by then end of the month so stay tuned. Thanks for watching!
I have so much respect and admiration for these two boys, it's mad how just these two get ALL OF THE MASSIVE VOLUME OF PASTRIES baked
Thank you for this. It brings back memory of when i studied in Nice & got my morning croissant w/ black coffee on my way to class and got my demi baguette & charcuterie for lunch. I still remember how i toss my demi baguette from 1 hand to the other several times coz it was still hot fresh out of the oven just 5 min. It was the best.
Merci.Comprehensive & educational.Shows the enormous amount of organisation skill &hard work that goes into producing the mouthwatering delicacies.Salutations to the bakers &the French for keeping up their traditions &standards
Thank you for watching!
Quentin explained all the baguettes, the differences are subtle and I've baked bread using all the different fermentation methods. I usually use the method using the starter or "poolish" method especially in winter when the dough needs a little more help in rising due to the cold.
Your description of these young lads baking different breads in sequence is how it should be done. If you think about it, in the early hours the people who've been up talking/drinking all night are happy with a pastry with a coffee in the bakery and maybe a baguette to take home. Later in the morning it will be those who want a baguette for lunch or a loaf for the day. Later still it'll be those who want a savoury pastry or quiche for lunch and/or a sweet desert pastry and so it goes. The one thread that is common is they will all demand the bread or pastries are freshly baked
FANTASTIC video. Just another example of why France is the culinary capital of the world.
I lived like a mile from Merita Bread Bakery as a child.. It sat right off the Hwy exit. You could smell the bread as soon as you got off the exit ramp. That aroma filled the air for miles. Great memories..
That was so fun to see! And the vastness of bakery items is mind boggling. Everything looks so good. You can tell these are bakery artisans.🍰
Everyone knows that this is a part of Heaven!!!! Ahhh....the beautiful smell of fresh-baked bread still makes me smile!!!😁😀😁
The true glory of a French bakery. Enchanteè!!
Thank you so much! My 2 year old watched that whole 15min segment with me, which is unusual unless there are puppets involved. You’ve made us both want to visit France. Can’t wait to show him the rest. Love from the USA 🇺🇸
give a kiss and hug to your 2 years old from us here in Europe and bring him here one day if you can !
So your baby now is 4. What would he think now about the vidéo ??? ! Hugs and kisses to both of you !
White Force Forever He still loves watching bakery videos and anything with a factory!
Diane must stop this cause "pour vivre heureux, vivons cachés" is the French way of life
Merci' for your great content. This really made me into a sentimental fool as I was leaving for Provence a year ago today. The pride the French possess in their culture and their artisanal trades is much appreciated by their regular customers and the tourists.
Wow they work hard. You can tell it's their passion in the way they even handle the dough and bread
Great job men ! French are the best for bread and food in general ! A way of life !!!
I bought a behind the scenes package the last time In Paris at a bakery. It was amazing!! We left with a baguette, croissant, and creme puff as part of the tour, OMG, pure heaven.
This video makes me want to go to school in France and become a baker. There's science and artistry involved. Love it.
Why not ? You're welcome in France :)
Love the video about the French bakery. Please do another one with all the French pastries. You can't eat bread or pastries like that in America. The French make everything like art, it doesn't matter what it is, pure perfection.
Plan on filming it by the end of Jan, thanks for watching!
I am French and I live about 40Km away from this location, forget about Paris, it's a tourist trap. Come and see the country side but watch out, you may fall in love with lots of our desserts. What you saw here is good quality, super professional. The appearance of the croissant he showed at the end is perfect. Crisp and tasty.
Italian bakeries are right behind French ones. California, NYC, have awesome bakeries also any Italian Bakery in New York or Long Island is usually wonderful. Wherever the Italians are you will find a nice Bakery. The French acknowledge the Italians second and New Orleans next. California bakeries are superb and unique Asian and French and Italian influences and local creations abound
@@songbirdforjesus2381 a mix of good things cannot be bad. Such influences and variations usually enhance the richness of the flavours. I also like Italian pastries. The custard cream filled crispy croissants are fabulous.
Agree, Maxula. Even though you can buy baguettes and French pastries in the US, they don't taste as good as they do in France.
Omg merci beaucoup for this wonderfully delicious looking video. It makes me miss France so much during this pandemic where international travels are restricted. Please make more of this kind of videos about life in France and especially pastries and breads. Outdoor markets are great too. 😊👍😘🥰
Dedication to your craft makes incredible products. I’d love to check out this bakery when we can travel again.
smart youngsters.
Look at the plethora of breads and pastries! Always love European baked bread and pastries as they really have a class of their own. Here in Singapore, artisan baked bread/pastries are ridiculously priced. Even a non-artisan mediocre and small filled bun from the neighbourhood shop costs at least $1.50. I have to eat 2-3 to fill me up. Really admire these trained young bakers who put so much passion in their work to churn out these beautiful pieces of delicacies. Nothing beats a freshly baked bread!
Bread in France generally cost a little less than a Euro , so a little less than a dollar .
I loved watching him scoring the baguettes. It seems random when if us done but apparently not! My grandparents lived in France for several years, in Paris. It was their lives great happiness.
This somehow ended up on my recommendations and I thoroughly enjoyed it! I wish I could've discovered this channel sooner. Thank you so much for sharing this behind the scenes video. It made me so happy seeing the two bakers happily explain their work and it seemed like they genuinely enjoy themselves.
Look at the layers of flaky croissant! I have never had a macaroon but they look delish...Where I live in Pennsylvania there are no bakeries making things like that! I so admire the hard work of the skilled bakers and pastry chef's...
I may do a shorter video on croissant making, from start to finish. Would that be of interest? A video just on that?
Ummm....Dutch country they make it daily. In PENNSYLVANIA
@@OuiInFrance yes, please!! :)
petitedessert.com/french-macarons-2/
@@beautifulwoman3058 Pennsylvania is a large state. Almost as large as the country of Greece and larger than Bulgaria, Iceland, Hungary, Portugal to name a few. Not everyone is in "Dutch Country" and there are many places in PA where French pastries would be almost unheard of. I grew up in Northeastern Pennsylvania (of Alsatian ancestry) and I cannot ever once remember walking into a shop near my hometown and seeing macarons or croissants or other French pastry wonderfulness, (exception: eclairs were quite common.)
Oh please make more videos here - that was wonderful! What a lovely friendly team! Xxx thank you for getting up so early! ❤️
So much respect towards these guys and the craft
My late uncle was a qualified baker/confectioner was @ his bakery @ 4am every morning making breads/pastries/pies/cakes/biscuits and chocolates. As children it was the biggest treat to help him on a Saturday morning and we got to choose whatever we wanted as "payment". I always chose eclairs, meringues and "pigs' ears" (palmiers)
Great video, this boulangerie looks amazing 😍 maybe a good point to note is that there's a law since a few years now about the name "Boulangerie - Pâtisserie" that you can obtain only if you make everything from scratch in your own kitchen. And that's why big brands like Paul that use pre-made and industrial processed ingredients, can't call themselves "Boulangerie - Pâtisserie" 😎
Would love to see the other desserts being made and more about Quentin. He is so humble and handsome ❤️ !
Not only is the baking process fascinating, but the passion of these bakers for their craft is astonishing as well^^ Oh and Quentin is cute. Very cute.
That was mouthwateringly beautiful, they are very good young bakers, well done.
Thank you for filming this video!! While I was studying in France,one of my favorites is the bread!!!
It's really good to know how the bread is made in a bakery and the pain au chocolat in the end of the video looks really fascinating!
You reminds me those good memories in France;I'm really grateful for that
Great video!. Thank you for getting up so early in the morning to give us an idea of what goes on to produce those delicious breads and pastries. Well done...
It must have smelled absolutely amazing there 🤤 My Mom worked in a small liquor/bakery when I was little and was lucky enough to be allowed there in the early mornings....such yummy memories! Ty for this video, it's nice the bakers were able to show their skills for the world to see and hopefully appreciate just a little more! 🥖🥐
when I was in Paris on a bus I did see a guy with a freshly baked baguette under his arm , and it smelt divine 💛.
French is such a beautiful language
Merci beaucoup!
Et aussi Yeontan!
The most beautiful language to be exact. I could be a little biased bc I studied French. But I have a very discriminating taste for language; so, without a doubt, French is the most beautifully spoken language in the world.
Oui
I'm french and I think italian is the most beautiful language.
@@Badmintonforall franco-italian ?
Aaaaa, memories are made of this... never found better French bread, pastries and cake outside France..🤔😕
There nothing better than the smell of a bakery. I would love to live about a bakery so I could smell all of that deliciousness!
The owner is very fortunate to have a skilled, knowledgeable and hard working team, was such a lovely video to watch. I have much respect for the bakery trade after this video 🥰👍
Young,talented and hardworking.Brilliant!
Hi, I am french canadian and watching your film was torture of the highest order for I nearly bit the screen. (I had a chance to taste a lot of what I saw.) Thank you for your hard work and keep in mind I'm still wiping the saliva. ;-)
Gilbert Henri moi aussi!
@@cindykq8086 lol
Et Vive le Québec Libre !
I think I fell in love with Quentin lmao
LOLLL ME
the next time please please put smell and taste with the video............ :--)))
yazzw 😊
Smell-o-vision?
Haha!
You need to think about the bakery!! Maybe do it slowly at first.. if everyone can smell and taste the bread, they will be overrun! 😱
Woo Vendee was mentioned! my bf lives there, I'm from the UK but visit him often, the French bread culture is incredible, so much passion and precision! thank you for this video, it was so informative!
OMG!!! I would love a "taste" of what they are doing. Thank you! What a fun video! Bravo to the baker for explaining in detail the AM process. Amazing😊
So thankfull to be French and to be able to eat it everyday 💜
Thanks for making this video! What a treat!!!
If I was born in France I would totally become a pastry chef. thanks for this insightful video. May be I will visit this place once at least.
No need to be born in France to become a pastry chef ;)
But as a French I prefer eat pastries than to make them 😄
A joy to watch everyone seems to be working but with a lot of love
thanks for sharing
Yes! Love this! More please! I worked at a German bakery when I was a teenager. A friend and I went and visited in the middle of the night when everything was going on and it was amazing! They let us sit and watch them, it was so impressive! I find it all fascinating! Thanks!!