We bake bread every day at Baumé. It makes for a great diversity of options that we can pair perfectly with our tasting menu. “Baguette”, “pain aux noix” (walnut bread), “lemon basil focaccia”, “brioche”, “flat bread” are among those that we offer on a regular basis. Fish pairs perfectly with the lemon basil focaccia, whereas caviar, for instance, is best complemented by smoked brioche.
One of our traditional French choices is the Baguette, of course. As much as this long, elegant and crunchy bread symbolizes a country, its historical origin remains uncertain.
Some believe that it was ordered by Napoleon for his troops. This shape of bread would be easily carried in their trouser legs. Another theory, that seems much more plausible when looking at Napoleon’s troop’s outfits, is that the first baguettes were produced when a law prohibited the “boulangers” (bakers) to work before 4 am. No other shape of bread would allow it to rise and bake fast enough to be served to the first customers early in the morning.
While there is a disagreement on its origin, most would agree that a good baguette is extra light and crispy on the outside, soft, luscious, perfectly cooked, fluffy light on the inside. Bon appetit!
