I love it when I get to the boulangerie (bread/cake shop) and there are brand new fresh baskets full of baguettes just out of the oven . . . the smell is pretty good also I can tell you! It is rare they make it home untouched.
The crunchy tip is called the ‘quignon’, and is usually the first bit to go. I have picked up visitors at Marseilles airport, bought baguettes to take home, and found almost a whole one already devoured on the way home. Especially when hot out the oven.
These beauties are baguette tradition, which again has its own little story attached . . . more later . . .
This is Pasquale Bertrand, the owner and boulanger at Le Fournil d’Antan in Coustellet where I learnt that these baguettes are left to rise for 24 hours and that is why when in France, we rarely bloat when we eat “artisanal” bread. The long fermentation does an important and necessary process on the wheat prior to baking, that is so much better for our digestive systems. Take that one step further and ask for a Baguette au Levain which is a sourdough baguette or Antik at Le Fournil d’Antan . . . my favourite. Here he is doing the last bake of the day. There really are customers who buy their bread twice a day fresh out of the oven.
This is the best boulangerie if you have large groups, as you can order breakfast croissants, pain de chocolat, pain raisins etc and just pick them up on arrival. That way you are sure to get what you want, as French boulangeries do brisk business as they start at 6:00 AM to cater to local BnB’s, chambre d’hotes and hotels and restaurants. Plus there is good parking facilities.
Le Fournil d’Antan
Coustellet
Route Apt
84220
Tel: 04 32 52 03 89
