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The true French croissant – a Gallic gastronomic icon - is dying out, baking purists have warned, amid claims by one federation that half of the buttery, crescent-shaped pastries found in so-called “home-made” bakeries are industrially made and heated up on site.
I noticed that over the last few years with more bakeries deciding to go for a more industrial process ( and supermarkets selling "plastic" croissants and pains au chocolat). Fortunately also in the last few years a new wave of Artisan bakers is coming out, a new generation of Boulangers who take pride in their craft and are trying to passing down their art .
The problem is that modern life has caught up with France and fast food is like everywhere else becoming a big seller, being easy and convenient. Most French women now work and can't be bothered to cook, they don't teach kids how to eat and how to cook. And the two hour long lunch is becoming more of a rarity with younger people especially opting for a quick sandwich or a burger , eating on the hoof which would have been mostly unthinkable a generation ago.
The quality of French food has gone down which is a tragedy but signs are emerging of a renaissance. Also the French are getting used to more international flavours and more choice of ethnic foods which can only be a good thing IMO. Ethnic restaurants used to be far and few between outside of big cities but are gaining prominence. The complacency of many French Chefs is being replaced by a new found pride in the best ingredients and their provenance. Many French schools now have "tasting" classes so that kids brought up on fast foodcrap can still be introduced to real proper food.
A good Boulanger is still something I really appreciate when I visit and there is nothing quite so delicious as a proper just out of the oven croissant or pain au chocolat made with real artisan butter and love. It is utter heaven. Same with Artisan breads.
I just hope that our wipe clean, easy fast food society does not end up erasing so many hundred years of fabulous regional foods, it would be so tragic for France.
The true French croissant – a Gallic gastronomic icon - is dying out, baking purists have warned, amid claims by one federation that half of the buttery, crescent-shaped pastries found in so-called “home-made” bakeries are industrially made and heated up on site.
just another story that is printed to see what kind of response it will get. I believe, in America, we call it sansationalism? There will always be stories like this, I don't think most of us take them to serioulsy: if it is true, I don't know if it really makes much of a difference to the majority of us who do not live in France. Most of us have never tasted the real thing anyway. As life changes everywhere, mass produced becomes the norm. I am guessing there are some people in France (young children) that haven't tasted the "made from scratch" pastries the Frence are known for. Of course there are kids in America and adults as well, that have never tasted a true, fresh French Fry or a cake made from scratch.
I wouldn't go quite that far; remember most Americans have never tasted really good, made from scratch ones..This can be said about many of the things we eat today; if you haven't experienced the real stuff, you don't know the difference. That being said, I am not a lover of the store bought ones either.
Best croissants I've ever had are the The Fresh Market - they beat the authentic French bakery ones here hands down and are cheaper.
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