Reply to Why are so many American pastry and bread shops really bad?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I'm from Paris.

To be honest, I feel that way about patisseries in Paris as well. Most viennoiseries are heavy and doughy and not as flaky, cripsy on the outside, airy and soft on the inside, as they should be. Luckily, there's an excellent patisserie next to my parents' apartment and their breads, tarts and little pastries are to die for. They're expensive, but so worth it.

Here I like Tout de Sweet in Bethesda, and a friend recommended Je Ne Sais Quoi in DC. Poupon and Fresh Baguette are disappointing.
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Me again. A lot of little boulangerie-patisserie don't make their own stuff anymore, but buy it from industrial bread companies and then bake them. That's a big part of the problem. If they advertise "fabrication artisanale" and "fait maison", and the products are all a little asymmetrical, then they're made in-house. But this does not guarantee perfection, since then it's up to the taste of the individual boulanger, or what he or she has observed sells better. Maybe the clients actually like undercooked doughy stuff if they've got their palate destroyed by industrial breads.
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Hmmm did not know this
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