Food

Ahh I’ve stumbled across that post night shift once, and then gone back pre day shift to find nothing there.
Makes sense now!

It’s the fat/water content difference between French and English butter. Or so I was told by a half French baker over here. Plus different flour…

7 seeds bakery used to supply the Rapha cafe (this was a long time ago) I don’t know if they are still trading but their croissants were incroyable.

good research IME

1. https://instagram.com/thesnapery

2. https://instagram.com/breadandbutlerldn

3. https://instagram.com/comptoirg

All on Quiteway 1/NCN21/Quiteway 14

every croissant research needs lamination cut shots

Ain't most croissants in the UK just bulk factory made shite sent out to cafes which is why they are so horrible. Best croissant I ever had was in Nice a French friend was saying the best croissants are in the south but he was from near Marsellie so maybe a little biased

Take a look at their web site... they deliver pastry selection boxes to certain postcodes now.

I think you can also order to pick up from their industrial unit. Small quantities possible I think.

I think the owner of the Snapery is on here actually. He used to recruit delivery riders on here I think.

Also last france trip my coffee experience was sub par.

My every trip to France ever, the coffee has been sub-par.

To the point of being undrinkable bile.

Re: croissant (pronounced "croissant"), don;t the French have restrictive regulations about how they are produced, like they do with Baguettes?

Having bread and pastries delivered fresh each morning is so good though.

undrinkable bile

My experience of all tea and coffee. Many people disagree so there is probably some subjectivity involved.

I wonder if the coffee difference is like American chocolate and their love of butyric acid? Weirdos.

Why are you going to france for coffee.
Italy, euro on the counter espresso in the cup. Knock it back without sitting down and out the door to go get some bread.
Wish we had that sort of coffee culture over here..

If there's anything I've learnt from the two times I've made croissants, it's spending a fortune on a kilo of decent butter

If there's anything I've learnt from the .. times I've made croissants

is fuck that noise, it's quicker, easier and better to buy from the excellent baker in town.

(These were the best of 5+ attempts, most producing biscuity crap)

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Yeah but if you get it right it's super rewarding

Main issue I'll always have is never having enough space on the counter to roll the dough out

Wish we had that sort of coffee culture over here...

Stockwell Road!! It's literally on your doorstep... 🇵🇹☕🐙

I'm going to say it's not the same, but I've got time so will investigate over the coming mornings...

the coming mornings

TMI

Croissantwatch: day 5:
Aux pains de Papy, kings cross.
After two days of arriving to a very friendly baker saying sorry but we’re not quite ready yet (totally fair as I keep arriving 10minutes before they open). Today arrived 5 minutes early, set on missing my train if needs be.
On the dot at 7(opening time) croissant ready fresh out the oven.
This is definitely not the recommended time of consumption, so coffee and croissant bought, legged it to the train and settled into breakfast.

Flaky, hedonistic smell of butter, good amount of grease to make you question whether you should be eating one of these a day, and the perfect (imho) chewy but not mush interior- which is my concern re the above too perfect looking interior.
Anyways, 4/5 due to user error. Probably better a little later in the day.
Coffee- much better than anticipated as well. Not burnt, good flavor.
A great breakfast all in all.
No cross section because it’s in my belly.

Maison Bertaux off of Old Compton Street.

the almond ones can feed a family of four for a week.

Here's a pic of one of mine, on the Dusty Knuckle course.

Sadly no pictures of the (amazing) laminations.

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All the croissant talk, as well as the French V Italian coffee chat has made me realise how much I miss France & Italy.

All the croissant talk, as well as the French V Italian coffee chat has made me realise how much I miss France & Italy.

^This

And Spain.

More for the toast than the pastries, though.

Mmm, churros, even tho' I'm not allowed them anymore... When I'm visiting mum and dad I can't resist one (or four) at our favourite cafe on market day...

There's a shit white people's market over here where they'll sell you a single churro for ten bucks, the fucking nerve of these people... They look awful, and not Spanish owned, obvs, stupid gimmicky Sunday market food thing... You get a free one with your coffee in Spain!!

Bon Bon coffees

I'm not allowed them anymore.

You still FODMAPing?

Feels like I'm EVERYTHING-ing at the mo', 'fraid so, yeah... Reflux, FODMAP, GF, etc...

Tho' it has settled down a lot since I was last in Europe, I was quite literally too scared to eat a lot of things last time out... Quitting alcohol has helped a lot...

Must be such a drag - good it's settling down though.

As a leading expert on the FODMAP diet (having read about 3 comments on reddit by complete strangers), aren't you able to reintroduce things over time?