Wednesday, May 1, 2013
Mike Colameco Visits La Boulangerie
"A wonderful little bake shop right in the middle of Forest Hills" kicks off this episode of Mike Colameco's Real Food. Congratulations to La Boulangerie! They certainly deserve the coverage. "I had no idea the neighborhood would be so receptive of an artisanal bread bakery," Francois tells Mike at the end. Yes, there is indeed quite a need here in FoHi for quality places like this.
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Yay for La Boulangerie! My favorite bread, HANDS DOWN! Sure, you have to eat the loaf in a day or else it'll get hard as a rock (thanks to rich "no preservative" baking), but boy is it amazing. In order of favorites:
ReplyDelete1) Multi-Grain Bread
2) Raisin Bread
3) Olive Bread
Mmmmmm!!!
- D
We keep it in the fridge and whenever we want a slice just heat it up a little bit and that way it lasts several days.
DeleteIt's not quite as good as when eaten fresh, but still leaps above Wonder Bread!
DeleteYea, we've done that too and agree, its not nearly as good as when you get it nice and warm, straight from the shop. I was searching for ways to salvage the soft texture and many suggested putting it in a tight plastic bag (similar to how breads are preserved in the supermarket) and keeping it in a cool...not cold place. The cold fridge helps to prevent it from getting moldy, but the plastic and cool environment helps to keep it soft. The reason the bread hardens is that the moisture escapes and the bag helps to retain the water. I haven't tried it first hand, but it sounds logical. I'll report back if it works.
ReplyDelete- D