American Reacts to Behind the Scenes at a French Bakery
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- Join this channel to get access to perks:
/ @iwrocker
original - - • Behind the scenes at a...
TIP JAR - - - - - SuperThanks Button :)
This will help improve the channel greatly, New webcam for better videos, Wheel for the hotlaps, or you can just buy me a cold drink 😎 I APPRECIATE YOU
Send us Stuff!! 😋 IWrocker 5225 Harrison Ave PO box # 6145
Rockford, IL 61125
Discord - - IWrocker TH-cam - - / discord
LIKE and Subscribe! Join One of the BEST & wholesome Communties on TH-cam, with tons of Variety in content for You to Enjoy.
*TimTam collection Record Holder
*Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. No copyright infringement intended. ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS
Everything is fresh, every day. They don't add chemicals or food colour. The customers expect a high standard.
This is real baking :)
Don't react on my comment if you are dislected.
And prices seemed very reasonable (saying this as a Finn where something similar would be triple the price)
Je suis française et malheureusement, depuis 20 ans on constate que le pain est quand même entrain de changer. Les vrais boulangers deviennent rares et beaucoup de franchises vendent du pain réalisé en arrière boutique avec des farines déjà mélangées avec des adjuvants plutôt chimiques. Quant à la patisserie, elle est souvent aussi déjà pré-préparée de manière industrielle. Tout n'est pas si paradisiaque sur les terres de la baguette.
@@nadydee854 Hummm ... Je ne sais pas où vous vivez en France mais je peux vous assurer qu'à Paris, il existe encore nombre d'Artisans Boulangers qui fabriquent de l'excellent pain "à l'ancienne". Il y a même une législation qui prévoit qu'ils ne peuvent pas afficher "artisan" si le pain n'est pas fait sur place.
Sinon, je suis d'accord avec vous sur le fait qu'il y a - hélas - de plus en plus de pain de qualité médiocre sur le marché. Mais, qu'en est-il des consommateurs qui achètent n'importe quoi, aussi ? S'ils se donnaient la peine d'exiger de la qualité, en boycottant le "mauvais", cela serait certainement efficace, ne pensez-vous pas ?
@@nadydee854je suis’d’accord car beaucoup de français choisissent la facilité et achètent leur pain quotidien aux points cuisson des supermarchés et de. Ombreux artisans sont attirés par les minoteries qui les aident pour leur installation et leur fournissent des farines standardisées. Cependant je vois clairement dans ma ville et les environs un renouveau avec des boulangers qui travaillent à l’ancienne avec des farines sélectionnées et sans additif ( pas de mélange tout prêt) ces boulangers sont soi des jeunes soit des pro ou retournent vers leur vrai travail de qualité. Le pain est un peu plus cher mais très bon et se conserve plusieurs jours sans problème. Pour précision j’habite dans une ville de 20 000 habitants et juste autour de ma rue 4 boulangers ont choisi de proposer du vrai pain. Cela donne de l’espoir car ils ont du succès.
There's something really cool in France when you know the town or village you live in well, it's when you party late and you know the bakeries that leave their service doors open while they prepare their treats from 4 a.m. You can show up at their back door at dawn and ask for a hot, fresh pastry right on the sidewalk.
Oh yes, what fond memories I have of those...
Some Belgian bakeries do that as well. The joy of walking home from a night at the pub and stopping on the way home for some fresh baked pastry... pure heaven!
Same in Portugal!
And it's the best feeling ever after a party night :)
HA, that reminds of me of that one bakery open 24/24h in Aix of Provence.
You had two very different schools of "post clubbing" vibes:
- Let's go get a kebab
or
- Let's go get freshly baked cookies (obviously French standard cookies).
and of course, for those super-smashed: Let's get both!
@@Guillaumelapomme A kebab at 6 am... Even if you manage to find one opened, I think that most clubbers prefer hot fresh treats from a bakery 😁.
Not far from Aix-en-Provence, I knew such a place Place de l'Opéra, just near the Vieux Port of Marseilles. I used to go there in the morning after a night at the Trolleybus (night club). During the day it was a rest place for s@x workers of the neighborhood.... I don't know if both places still exist now.
One of the great experiences in the life of a young French person is when you party all night with your friends, walk back home in the still sleeping town at around 6 a.m., smell the scent of freshly baked bread coming from the basement of a Boulangerie, knock on the window to ask the artisan if you could buy a baguette or croissants he just made even if the store is not opened yet… Most of the time the baker kindly accepts and I can tell you those are amongst the best you’ll ever have in your life.
Foreigners, he has spoken truth. Best french experience imo.
I lived it when I was young 😅
Friends of mine was use to go to buy fresh rolls (our tiny kind of baguette) at 4am daily
(when I was working in Tesco, at 6am all bread was in shelves already - I was opening ramp at 4:30 to be able to stock up everything - bread, veggies, dairy, meat ... from multiple suppliers and central Tesco warehouse)
Je me suis arrêté à la 3eme lignes et je savais déjà de quoi tu parlais.
A l'île d'Yeu quand on était en vacances vers 18-20 ans, une boulangerie ouvrait carrément un petit comptoir pour tous les fêtards qui passaient la nuit sur le port ^^
The best smell in the world, freshly baked bread.
💯
Thanks so much for featuring my video!!! Glad you enjoyed it ;-)
One thing that I realized, as a French, is that we don't buy our bread in the supermarket. It's technically possible, as they sell baguettes, but it's complete trash. They are soft and almost soggy, no one buys them. We basically 'boycott' supermarkets and keep buying our Baguettes at the local Bakery
@@FabulousFab84 a LOT of people buy supermarket bread, otherwise they would have stopped to produce them
French here. Boulangeries (bakeries) are the best thing in the world in my eyes. It's a small place filled with heavenly products, and usually it's a very relaxing and happy place where I love to go, have a quick chat with the boss and leave with a fresh, crusty, delicious baguette.
Somehow, at the boulangerie, everyone is very kind to each other. Also, you usually go to a special boulangerie not only for the awesome croissants, baguettes & pains au chocolat, but also because the boulanger (the baker in french, usually the owner) is somehow a nice person that you like to visit. It's part of the social tissue of the neighbourhood and a good boulangerie can light up a town or village.
I would advise anybody to visit France just to try the boulangeries. No specific places, they're litteraly everywhere. It's the only thing I miss EVERY FREAKING TIME when I go abroad. I guess we're very lucky in that aspect. I heard Vienna has awesome bakeries too. But you go to anywhere else... they simply can't replicate a fraction of the deliciousness we got here. It's like sushi in Japan, there isn't a country that does it so well so consistantly, across the whole country.
I remember when I was a student, we used to leave parties around 4, and we went (slightly drunk), knock on the back door of our local boulangerie. They would sell us super fresh croissants, still burning hot but after a night of partying it was just divine. I'm sorry I'm digressing, but I've come to realize that those bakeries are maybe what I love the most about my culture, and I'm pretty sure most of my co citizens would agree. It's really part of our identity and heritage in a way I can't even describe. And you're right about the price : they're expensive abroad, but affordable in France. It's not an upper class thing at all, everyone can afford it and everyone eats it.
Anyways... if you have the chance to come here, feel free to reach out, we french would love to bring you across France eat our lovely patisseries.
Peace bro, as always, you're genuinely interested about the world, I love your reactions. Keep up the great great work, and bless you and your family 😘
P.S. : By the way, running a traditionnal boulangerie is an actual NIGHTMARE 😂Getting up at 3 or 4 in the morning, working all day, then having to prepare all the doughs again for the next day, repeat. Boulangers also work on ALL the special days like Christmas, NYE, Easter etc etc, because that's when they sell the most. That's the thing : boulangers, by definition, are passionate about their jobs. They absolutely have to be, otherwise it's impossible.
P.P.S. : You're also right about the craft. It's a long training and it takes hard work to become a decent boulanger. Nobody here knows how to make good bread outside of boulangers, because of the training but also the equipment : their ovens are super hot and you simply can't have this at home. You'll basically never replicate what they do unfortunately ^^ That's also part of the magic of those places. Like cooking, there's prestigious contests yearly to elect the best boulanger in France. A great boulanger / patissier (baker / pastry maker) is pretty much as renowned as a 4 or 5 star michelin cook. Some families are boulangers for generations and the craft is learned from the parents.
What a RIDICULOUS fanfiction
@@papalaz4444244 What do you mean ?
@@omarsheriff51 don't take that grumpy reply serious, I guess he or she has either never experienced a good French, Austrian or German bakery, or might be someone who never experienced any passion! There are people in the world who simply have fun by destroying good vibes. I am German. I have been to France often. And I sign each and every word of your enthusiastic comment!
@@Herzschreiber Hey, thanks for your reply. I have been to germany and a lot to alsace, I really like the breads out there. Especially the sweet ones with lots of spices and cinnamon. I'm afraid I can't remember the name of those...
Damn I want to eat some viennoiseries now 😂
@@omarsheriff51 Sweet ones with a lot of spices and cinnamon? In Germany? The only thing I can relate with that is "Stollen", but this is seasonal, a typical Xmas thing. And it usually doesn't have any cinnamon. Maybe you mean the "Franzbrötchen" - but they are not a bread but a pastry...... however - I love that you like our German bakeries too!
As a French now living in North America, I must say, this is the single thing that I miss the most about France. Here in Montreal we have good bakeries, but culturally, those kind of products are considered luxury products, and they're expensive. In France, it's (literally) the bread and butter of our food habits, and you can pay two or three times less for better products, freshly baked.
I have fond memories of my teenage years when I was coming back from a night out and would buy a fresh croissant on my way home at 4am, because I was living in a harbour and bakers were prepping things and opening early so that the fishermen would have bread and viennoiseries before leaving for their day at sea.
It is a hard work, and every french person acknowledges that. I think boulanger might be one of the most commonly respected line of work in France, regardless your social class
The boulangeries in France are crucial for social living. My father used to say, "this is the only place you can find a kid talking with and old lady, a c.e.o next to an unemployed, a catholic with a muslim, this the only place in town everyone goes. Not the church, the park, the mall etc... The bakery is our only common ritual".
He didn't see deliveroo and uber eats coming with tons of burgers and kebabs. But to counter that bakeries are corporasing themselves, making pizzas and burgers too.
We must admit our bread isn't the same than even 20 years ago, but there's still the sweet smell and heat of the baguette just out of the hoven. Just this makes you instantly feel better.
For the glass i don't know. Some people could not like to be watched while working. Except instagramers and youtubers of course.
I don't agree with you. Bread is way better now than it was in the 70s and 80s when there was industrialization spreading everywhere and when you could fold a baguette without breaking it.
And you can find bread even better now than 20 years ago.
I don't know a single bakery making burgers. But I have always known bakeries baking salty food like quiches, pissaladières, gougères,...
10:30 My childhood bakery used to have the basement (where they make the breads and pastries) extration fan towards the bus stop on purpose. And every single morning, commuters and school kids would queue to get a still warm pastry while waiting for the bus 🥰😋
Bread is a true institution in France. There is even a great classic 1938 movie about a village baker who couldn't make bread anymore, out of sadness because his young wife had eloped with a young, handsome shepherd.
All the villagers ganged together to bring the fickle woman back ... so that they could have the baker make their bread again. 😍 Watch: "THE BAKERS WIFE Trailer [1938]" - Vintage Movie Trailers
I'm a (happy) Parisian. When I went to London, years ago, where I've lived for about a decade, it took me some time to put my finger on what I was missing ... I eventually realised it was the smell of bakeries in the morning! There just were no bakeries in London at the time ...
If you'd like to know more about French bread being a true institution in France, watch this on YT: "Why The French Eat 30 Million Baguettes A Day - Traditional French Baguette | Food Secrets Ep. 12" - DW Food
And if you want to know why the USA botched that job (too), watch this on YT: "How The U.S. Ruined Bread" - Johnny Harris.
Bon appétit !
un parisien content cela n'existe pas comme un provençale (moi) non vulguaire lol! arrete d'inventer!
It does it every time. As you probably did, after moving to london, I went to a job center to get my authorisation to work there. The guy who processed my claim told me: « You’ll find everything you need in london. The only thing French people here are never satisfied with is bread. »
And indeed, unless you live in Kensington, it’s really hard to get edible bread.
@@thaerosMais si, mais si, ça existe ; s'il n'en reste qu'une, je serai celle-là ! ;o)
Many years ago, my local bakery used to bake all through the night. They'd switch the lights off in the shop, but leave the door unlocked for those "in the know" to buy whatever had just been baked. Sometimes a queue would form in the darkened shop, with a strange mixture of night-shift cops and young stoners with "the munchies"! We'd all studiously ignore each other (knowing exactly what the score was), waiting for a tray of steaming meat pies or whatever to appear from the back.
I’ve never worked in a French bakery but I sampled product from all over France. I never had one disappointment although obviously some were ‘more excellent’ than others! A bad baker wouldn’t make any business in France…
"A bad baker wouldn’t make any business in France…"
This is certainly the case in tourist areas, where everything is frozen and nothing is made at home.
You may be surprised to find that some frozen pastries are very good quality and tasty.
And if you doubt it, I delivered dozens of them to the coast of south-west France when I was 18 for the summer.
Never trust a bakery in the middle of Arcachon, for example, but all around you can find real bakeries with very good pastries, breads and baguettes.
No you are wrong i am french ans there is a lot of industrial breads in France that sold in supermarket
If there products don't sell they can't exist
I live in a french small town (4000 inhabitants), we have two traditional bakeries here. They are busy ! We love our fresh baguettes
Hello from France 🇫🇷 Yes... Every Boulangeries. Small or big, in a small village or franchised are like this. And it's a good job even if difficult.
1000 baguettes a day isn't so surprising. Most French people buy one or two baguettes a day. As she said, it IS a true and real stereotype.
Also, that video made me drool and appreciate more what I have access to :D
Interesting tip if you ever visit here : in France the name "Boulangerie" is protected, only bakers that make their bread can use the boulangerie name.
So if you come across a place selling bread that use any other name like "Boulanger" or just a shop name without "Boulangerie" then it's probably just factory-made bread.
"Pâtisserie" (pastries) isn't protected; so a baker may sell shop made ones or frozen ones.
For education, apprenticeship in France is a serious and recognized thing. Two two guys here have State-recognized diplomas for example.
I am under the impression that apprenticeship with that formula (part school part work with a State diploma at the end) isn't something common in the US?
Apprenticeship is a thing for some professions in the US, but not as a baker like featured here in the video, I’m sure that is rare or nonexistent in the U.S. as far as I know.
wow je ne savais même pas que le nom boulangerie était protégé ! c'est bon à savoir merci !
I am from Vienna, Austria, and we have easy access to all sorts of breads just round the corner. It is very hard for me to understand, that this is not the case in the land of the brave and the free. You're at my pity for sure!
Ja, wie wahr! 🙂👍
Our croissants and pain aux chocolat originated from your beautiful Town, this is why we still call them viennoiseries (coming from Vienne). Regards from France and Happy new year!
Here in france, pastries are called "Viennoiseries", roughly "Viennaries". Cheers
This why I luv Europe, eating my german Full grain breads, or in France the wonderful Baguette, in Italy the Foccacia with the lovely Olive oil and garlic or I dive into Austrias pastries. And there is so much more. ❤
@@machwerkapparel385 The italians sure know how to make good bread, I love it. I love a good Ciabatta / Serrano Ham / Parmigiano sandwich with a touch of olive oil. It's divine !
Some countries though... Like Spain, or the UK... have absolutely terrible bread, but again I think we're just spoiled here, making most of the other breads tasteless...
Love those countries nonetheless, don't get me wrong guys, it's just I realize how lucky we are really.
Cheers all
In Portugal people wake up at 3...4am to start doing a lot of bakery pieces, like croissants, bolas de berlim, many kinds of breads, etc... most bakery'es open doors at 5...6 am... most are bakerys, coffe shops and have light meals, all in one place.
Hey, thanks again for checking another of my recommendation ! About the price, I went to look at bakeries in Chicago and yeah, it's way pricier compared to France.
For comparison, I saw croissant going for about $4, while in France, you get them for $1.20. Same for pain au chocolat, which you call chocolate croissant, $4.25 in Chicago, compared to $1.50 in France. Cakes ranged from $40 to $60, while it would be half the price in France. Also, we have greater variety when it comes to pastries and cakes.
Bakeries in France are everywhere and 1000 baguettes is without counting the croissants, pastries etc... of course, but you have to also count other types of bread. Loaves of "campagne" bread made with different flour and seeds, whole bread etc...
The bakery was indeed bigger than most bakeries, but that's what we would call "standard" for a bakery in high traffic area, such as a road that lots of workers use everyday, meaning that they stop there before or after work to get bread and pastries. Most bakeries are village bakeries, in villages of around a thousand people. With the fact that families might buy only one baguette, and some people not buying a baguette that day, you might need to still pump out 200 baguettes a day.
Normally a bakery starts at 2 in the morning! No wonder these guys are already in the midst of it
I'm in Switzerland and in elementary school our teacher arranged for a Bakery day once. It was super interesting and an experience I will never forget. We must have been around 8 or 9 years old. Had to be there at 4 or 5 in the morning and we got to learn the basics on how to make bread, make a few things and then take it home. It's a beautiful profession and craft, and since then bakers have all my respect.
"Oui In France" is an interesting channel, Diane always makes interesting videos.
So glad you enjoy my work!
I always feel so sorry for Americans not having access to proper baked goods, can’t even fathom! I live in Switzerland and honestly there’s pretty much a bakery at every corner.
About the time, yes it’s an early start for us :3
Latest I‘ve ever started was at 3:00AM in a patisserie, my current workday as a baker starts at 11:30PM. Tbh it’s pretty hard work with quite mediocre pay and a guarantee for cuts and burns all over, but somehow I still like it. Especially at my current job cuz we are allowed to eat the leftovers for free XD
Eating free leftovers is certainly a nice perk of the job 😎👍
Nothing beats walking into a bakery first thing in the morning, and beeing overwelm by the sight and smell of fresh bread or pasties just out of the oven... hard to resist to get everithing...Have to be strong !!! lol
10:35 in fact, some bakeries in France have ventilation that vents odors outside to bring people in :) 17:48 Now a good "Pain au chocolat" cost something like 1€60~ (outside of Paris) and costed clearly less 10 years ago.
1,60€ outside Paris ? I live next to Les Sables d'Olonne and a Pain au Chocolat costs 1.05€/1.10€...
@@jeremybaudin5510 sa tourne autour de sa aussi pour moi
pareil 1€10 dans la boulangerie en bas de chez moi. @@jeremybaudin5510
Hello ! I was raised in a bakery. I let you imagine the smells of bread and viennoiseries that I felt as soon as I was going to have my breakfast. The giant chocolate breads after school and of course the incredible desserts that we had with every meal. In addition, I had an uncle whose job was butcher, pork butcher, caterer ... Imagine the incredible family meals .... I also did the job of baker six years, two years by serving France aboard a combat ship. Damn, what good memories!
Dutch here, never was aware of ‘viennoiseries’, although our bakeries certainly do make those. What a beautiful word!
Speaking as an American, breakfast in Paris was the best meal I’ve ever had, anywhere. Simply delicious.
I'm French, I follow "Oui in France" because it's very instructive to learn how your culture is view by an alien, and I also learn more of American culture by listen to her (and she's nice).
BTW, I've worked in bakeries. 1000 baguettes is not so huge when you thinking that almost every families buy a minimum of 1 baguette a day. And if there are restaurants in the surrounding, they also buy you baguettes everyday. I've worked in other types of shops, but what is fascinating in a bakery it's that you have all the layers of the society, the poor and the rich, the old and the young because everybody goes on bakery.
In my little city (4000 souls) we've got 5 bakeries to give you a scale of how important a bakery is in France.
I'm from Venezuela. I've always lived within walking distance to multiple bakeries a bit smaller than the one in the video. It's so weird to think that they are rare in places like the US. I used to know at what time they baked the baguettes during the day, so I could just walk around the corner and buy them fresh from the oven.
But French bread is something special.
Dude, of course it takes a buch of savoir-faire to cook it like a pro but most pastries and viennoiseries aren't that difficult to make at home, especially viennoiseries, it's very cool to do it with kids. You can make lots of brioches or croissants and freeze them raw to cook them whenever you want. You have to try! Believe me, when you smell the croissants baking in the oven, you will go crazy! Here in France, when you pass by a bakery that gives off this smell, it is absolutely impossible not to rush inside! There are recipes all over the internet. Be your own bakery, you will become the king of the neighborhood.
Hi , I'm a french and this boulangerie is big very big . but it's a normal thing to have like 10bakery in a single little town . And in a big city like paris it is : 1360 bakery .... yeah we love bread we eat bread at breakfeast / dinner / supper /(we use a fork and in the other hand the bread for push the food how you eat if you dont have bread guys? x)) ... and when we have a peckish we eat cakes, pastries more than others stuffs x) BREAD IS LIFE!
most of the time littles bakery have just 2 or 3 employe. often a couple a baker working the entire night doing the bread and the wife selling it in the shop the day ^^ its not an easy life . a hard work but have merit.
p.s: where I live I pay 1 baguette : 0.80euro. maximum 1euro.
p.s2: Bread is about religion too. it is a very very very important thing for christians. funny fact : in france old people when they start a loaf, before cutting a slice, they make a worthy cross with the knife on the back of the loaf. And DONT EVER REVERSE BREAD ! if you put the bread on the back on the table it give bad luck. :)
CQFD
Si ,lo stesso qui in Italia , per noi europei il cibo e' stile di vita e retaggio culturale , mi spiace per le schifezze chimiche che mangiano gli americani.
As a Frenchmen there is nothing better than a hot or warm just made Baguette bought early Morning on your local bakery 😍😋
Wrong.... There's a freshly made pain au chocolat (ok two maybe three^^) with a coffee ^^
In France, especially, the profession of baking, cooking, serving, is an honourable way of work. Not just something for machines or minimum wage students.
The US does have fine bakers. (So does Edinburgh, where I love now)
The first time I went to France I was confused by how the Canteen was charging me.
Then I ask someone and I found out the they were not charging for any bread rolls because it was considered a fundamental part of any meal.
Yes in France Bread and tap water are free it’s the law.
In French "Art" refers to "Artistic" work, But "Art" is also for more traditional jobs.
"State of the art" is a way to describe the best practice in practically any job, not only artistic field.
"Artist" is for Artistic field.
"Artisan" is used for other fields (glass maker, bakers, butcher, ...)
As a french, what surprises me the most is that not all countries in the world do the same.
Our french "viennoiseries" take their name from Vienna in Austria, we won't learn them anything 🙂German bread (and pastries) is different but also awesome. Swiss and Belgium pastries (and chocolates !), italian food in a whole is at the same level as the french one, spanish food too.
I've seen a few weeks ago a video about how the US bread is made : OMG !!! How can you eat that shit ??? English bread and food is a bit the same kind of "no taste" food.
Why ? Is it so hard to just do the same ? Why don't the US consumers ask for it, and continue buying industrial chemical unhealthy food ?
"Why don't the US consumers ask for it, and continue buying industrial chemical unhealthy food ?" Because they don't know any better ...
The problem is also that some of the things we use to bake and cook in France (and Europe in general) is not FDA approved. For exemple, most french cheeses would be considered sanitary bombs, and you would be stopped at border control
I dont know for sure but to me it seems that US like to use their corn/corn syrup on EVERTHING and make everything sweet.. maybe Im off the mark there but thats my guesstimate. (as I understand it corn is a big thing in US)
@@hugolertier8687 It's funny considering the FDA approve so much chemicals that are completely forbiden in europe because the cause diseases like cancer, plus all the sugar in everything in the US it's incredible and the trans fat is super regulated in europe while it's a big(ger) thing in the US
it's probably the urbanism habits. you always take the car if you want to go outside. no really center town as in europe, when you do your food shopping you go to the malls (target, sears, walmart, etc...). the only places you can find some good stuff are on little italy neighbourhood in East coast cities or on some hamish or menonites farms if you live nearby some of these communities. but they are quite expensive.
Believe me, even if you're French and you've got half a dozen boulangerie patisserie around you... you still drool over these videos too... in our case it's not because we think it looks good but because we know what it tastes like xD
I dont know what i would do without Backeries. Most people i know visit them daily.
food in europe is a way of life not a way of profit
Form a Spanish person who lives neare France, there is a very good bakery in Houston it's name is Mademoiselle Louise my wife and I whent there for our Money Moon, the flavor is very much the same.
I worked at a baker's when I was a student, a very small one; his favourite joke was to hand me the burning hot bread as soon as it was out of the oven. Ouch, he got me every time !
As a French former pastry confectioner who has access to good bakeries on a daily basis I'm still mouthwatering seeing this so that's understandable that you're drooling 😅
And yes it's hard work! The small bakery I used to work in, the baker started at 1am and in the pastry lab we started at 3:30am for 10 hours shifts, 6 days per week!! It can be very fulfilling if you're really passionate about it and a hard worker. But I couldn't stand it anymore because you have to think of so many things at the same time(making dow, cooking cream, watch the oven and so many more) while being fast and precise. It's physically and mentally exhausting. Bakers are like zombies... White as hell because they don't see the sun light, eyes ringed and almost no social life
Most European countries have good bakeries. France and Germany are outstanding for bread. But pastries are next level too.
don't forget Italy, they are also masters class for bread pastries and cookies!
Germany ? No it's cumbersome and not very diversified. Italy also has a good culture of bread with good croissants (con crema) but it's a little less subtle.
Hello from France....I lived in many countries in my life, and always missed bakeries from my country, because the bread and pastries are just FANTASTIC (I realized it when I was away)....and I am watching you watch how the bread and pastries are made while eating a fresh croissant :)
Used to live just next to one, the smell every morning is just amazing ^^
As for the number, I live in a small town (8000 hab + surounding villages), and the have around 10 Boulangerie/Pâtisserie + supermarket who sell fresh bread (3 supermarket sell fresh bread).
I think every Boulangerie make around 500 bread each day + pastries). And they pretty much sell every thing every night.
This is really hard work, most baker will wake up at 4 am in the morning, most bakery are only close one day per week and they are usually open from 7 am (or earlyer) and usually until 8 pm. (Of course the baker are not the one selling the stuff, they usually have someone else who do that.
For the price, the video might be older, the price really went up in the last year because electricity has gone up. You still find siple bread for around 1.10 euro, but pastries are much more expensive. A few year back an "éclair au café" use to be around 1.50 euro, now it's more like 2.80 euro. Croissant are usually still around 1 euro.
So yeah we do eat a lot of bread ^^
if you (sorry my first "we" was a mistake, i'm french...) like video about life in France from an American point of vue, "oui in France" is actually a channel to follow. i've seen a lot of her work, they are very interesting.
And as a French is very interesting to learn the point of view of foreigner about our country. And by the differences Diane point it out I understand better the way of life of USA citizens.
Thanks so much, Thierry. Glad you enjoy my content!
I am from Finland. When I was a kid, I used to live next to bakery, that made lots of different kinds of bread, pastries and doughnuts etc, to the local shops and supermarkets.. They also had little store on the bakery, so locals could buy cheap and fresh bread and other things they made... The Bakery was only about 0,5km away and I can tell you, that in the morning when you left to school, You could smell in the air what they were making that morning!!! And smell was always so intoxicating... MMmmmm...
On the top of my head, 6 bakeries are in my neighborhood and 4 supermarkets that nowadays also have these kinds of bread. That is in The Netherlands.
Thanks you for this vidéo ! I'm french and i work in a bakery, i'm proud 🤗🤗🤗
3 AM TO 9PM it's the hours of french bakery it's very dificult but well payed ! this work is very respected we have even french championship ! the french president eat the baguette of the best parisian baker everyday ! baker is like sheriff in the US is the most important work in the town when he live the town is dead !
At 16:27, it is a pain au chocolat (quite same paste as a croissant but with two chocolate bars).
All breads are not called bagueytes. A baguette is a thin type of bread. The weight is regulated to be called like this. Other breads have there own names, depending of the ingredients, the region, the traditions. (shepards, marguerite, rural, mountain one, nordic...) Even a special one fpr fondue (cheese speciality of Savoy)
God I missed the bakeries when I was doing my exchange semester in the U.S! I'm glad I live in a country that has this bakery culture (I'm from south of France), because it is truly a paprt of my daily life her! And you haven't seen yet all the local specialities that are just as amazing. There's a french baking contest available in youtube if you're ever interested, it's called "la meilleure boulangerie de France"
There are reasons why most craft apprenticeships in many European countries last three years. And after that you are not perfect at something.
My old master craftsman said once “You now only have a license to learn without permanent control” 😁
it's so much integrated into french society that from a rich neighbourhood to a poor neighbourhood you will find a good bakery, many of them do sandwitches menus for lunch to at a reasonable prices to better than supermaket crappy food tbh
Very nice video. 👍🏻
Bread is very important to us French people. There must always be good bread on the table. Nothing is better than a good baguette.
I had an American colleague from Kansas. The first time she came to have an aperitif (un apéro, as we say here) at home, I prepared everything that is typical (and commonplace for us) : cheeses, wine, cold meats and of course, the best bread in town. She spent the evening telling us it was “like a taste of heaven.” 🤣 After that, she spent her time in bakeries (and in bars to order wine) 🤷
There are three things a tourist must do in France: go to a good bakery, go on a road trip on "La route des vins", and go to a good cheese shop. 🇨🇵
I wish you can have them too in America, to taste it.
It would be a great change.
There is a French Bakey/Cafe near where my Parents live and they have a window between the Cafe and the Kitchen, so you can see the Bakers in action.
I think a problem in the US is that so much needs to be just "more" and "bigger" to be good. To many europeans quality, sustainability, transparency, accountability and traceability are more valuable.
Hi, I am a former apprentice baker. I can shed some light on learning in France, to start college in France it's adolescence it lasts 4 years (Entered 11/12 years old, leaves 15/16 years old) an important stage but it's the last 2 years the more important because there the teachers will bother you, because we ask you what you want to do later but it is the academic results which will determine it, we do the first compulsory internship in a company and we take our first diploma (brevet colleges).
1. If you get good results you go to general high school (this is the hope of all parents) the study route.
2. If your results are not at the level or you do not want to study, you go to a vocational high school in the profession you want to do with classic courses and practical work and compulsory company internships with a professional diploma and entered the world you work more quickly or continue studying to specialize.
3. same as 2 except that apprenticeship you enter directly into the world of work as an apprentice, Alternation between the training center (classic course and practical work) and work in a company with a salary obviously.
4. The worst choice, you leave school at 16 because school is no longer compulsory for you, so you fend for yourself with the administration put in place to help.
I took the 3rd vote, I didn't like school so I didn't need to make an effort at school, I did my first internship in a company in the bakery of a Supermarket because certain supermarkets produce their bread and pastries in an artisanal way. I was 15 when I finished middle school, I needed a waiver signed by my parents to authorize me to work because I was not 16 and I pre-registered in a training center for the next year. Back from school, I just had to find the boss who would like to take me on as an apprentice and I almost went around my town before finding it, and this time it was a small bakery where there was just the boss and a saleswoman. the work-study was, I had to spend 2 weeks at the training center 1 week in the company except school holidays there I was at the company I worked from 4 a.m./5 a.m. until noon/1 a.m. in the afternoon. And I was very happy to receive my first check for €420 from my boss. In the long term it ended badly with my boss, I felt out of place. It was 24 years ago and the profession was also starting to be feminized, tell yourself that there was only one girl in my class.
I would like to point out that I was just in bakery work, pastry making is separate but complementary, you can always after finishing one apprenticeship start another to be versatile like Sylvain in the video who does both but remains a personal choice.
It requires a lot of time and also a lot of passion because there are a lot of routines and a bakery is the basis of proximity with people, even if it is the saleswoman who is more in contact. The little old people who come to the bakery to chat while buying their bread, the workers and students who go to buy a sandwich in the bakery next door or the parents who go there with their children. Like when your parents give you money and send you alone the first time you buy bread at the local bakery all intimidated.
In France it is difficult to have a meal during the day without bread on the table even if you don't eat it, it is a staple food, in the morning a toasted toast with jam or butter that some people dip in their coffee. At lunchtime a sandwich or as a starter a piece of bread and patée before the main course when you finish a dish but there is some sauce left on the plate you dip your piece of bread and eat it. 4 o'clock in the afternoon it's their snack, the children love the nutella toast or the butter with a chocolate bar in the bread and if the bread is stale the recipe for French toast.
Then if you have an important person or family or friends who have stayed asleep and you are the first one up, go buy croissants and/or pain au chocolat at the local bakery, everyone will be happy.😊
I am dutch. And french bread is for a long time in our culture. I love baguette bread. You can get it all over my country the netherlands. In almost every supermarket and bakery and fresh made in the morning
Yet, when I was a (Belgian) au pair in Amsterdam, I was amazed at the Sunday brunches where about a dozen different breads with all sorts of savoury and sweet spreads were laid on the table. Just fabulous!
Most of them have half made products that they only have to finish the product by baking them.
@@jolandafrijlink6103 you talk about the supermarket right? I am not going there. I am going to a bakery
@@wilco8729 yes the supermarket no bakery would ever deal with halfbaked bread.
Dutch bakeries and breads are amazing too. For some reason though, I've noticed that when it comes to French breads and baguettes, it very often just isn't quite the same thing when they're made outside of France, like there's a little something missing. I could never quite figure out what or why.
Here in Spain there are good breads and pastry, but I have to recognize that I live in the border with France, and I often cross it only to buy croissants because they're much much better, really delicious.
When i moved from my border town, to Melbourne and worked at a city cbd M-Benz dealership, i would walk past a corner Jewish Bakery on the way to the train station across the road. The smell was glorious.
Just a corner bakery. Every neighbourhood in the netherlands has at least 3 or 4 of these although not all as big but all with simmilar stuff for sale. There is always one within walking distance no matter where you live pretty much.
Germany and belgium are the same.
Ahhh dear folks around the world! I think of you all tightly and have a bite for each of you in my delicious croissant and baguette!
Many small bakeries were pushed out of business here in the UK by supermarkets and chain stores. But there is a long tradition of great bakeing and bread making here. Over the last 10 yrs or so the traaditions are coming back and now most high streets will have one good bakery. I love it when i do go to France and can just enjoy buying a crusty bagette and some good cheese and butter and spend some time in simple food heaven.
i'm from france, i'm a certified cook and in the past when i was a teen one of my stepfather was a baker and don't worry, i understand how you feel it's always the case when something is uncomon in your country, with me that would be with thailand cooking ( my fav) that you are " drooling" don't worry and for france we have a culture of "quality over quantity" nearly all artisans ( and we have many) are dedicated to their work they want to do " the best they can" and "always inprove" that's part of the mentality! Of course that go MANY time against the "bosses" that "want quantity and it's not that big to lower the quality a little" it's our dificulty! french artisan bein more "quality" than quantity!
it's why you will find many time hight quality produce here even if even for us they are more pricey than we want but most of us are ready to paid from time to time for a hight quality produce!
You in USA have "quantity" us in france have "quality" that's just a diferent mentality!
Australia has good bakeries. I live in a small rural town and we have a bakery. It is standard here. I have heard that bread in the States is more like cake because it has so much sugar in it. When I was younger I had an electric bread maker and would put on a loaf of banana and sunflower bread for my husbands work lunches. Or sometimes I would make chocolate bread for the kids. But none of my loaves had more than a teaspoon of sugar as that is all that is needed to get the yeast working. Nice getting up in the morning to such good smells!
My sister is 23, she trained after high-school to make pastries. She worked in bakeries for a bit, then moved to working in restaurants, and then started working as a chef. There's a lot of profanity being said in the kitchen, usually. Also, it's quite hot because of the ovens, so they usually open a door to the outside, be it summer or winter.
There's a "compagnons du devoir", for high level bakers. It's basically the best bakers that train all over France in multiple bakeries before being judged on their capacity to be high level bakers.
Baker and "pastry maker" (boulanger & pâtissier) are two different jobs, because there's a lot of training and specificity for each.
Also, if you ever come to France, *do not* ask for a "chocolate croissant", you might get snarky comments xD
Making your own bread at home is not too hard. There's a lot of recipes online to do it, and it doesn't even require more than an oven. A tip that I know to make your bread better it to leave a bowl or glass of water at the bottom of the oven, so the bread doesn't get too dry.
I am French living in Ireland, fresh bread and bakeries are the thing I miss the most. There is a bakery almost at every street corner, fresh bread tastes so good and is really good food (especially compared to sugar heavy white bread made in factories. Bakers are very hard working and skilled.
don't you miss our cheeses too?😋
Même chose pour moi ici en Grèce...
Loved your video :)
I'm french and I worked in a bakery when I was a student (more than 10y ago). I still remember the first thing the baker told me at 7a.m : "Hey come here newbie girl and listen : this is how good baguette sounds like..."
**perfect crisp sound**
And then, he showed me a piece of dough and spanked it : "- and this is how a woman's butt sounds like eh ?! Wanna touch it? it's waaaaay much softer ! hahaha"
**manly baker's laught living the room**
Hey but guess what ? Everyday I was able to eat fresh bread that tastes just out of the oven, same for pastries and free chocolates... So it was worth it !
Ich habe vor ca 25 Jahren als Bäcker und Konditor meine Ausbildung in einem kleinen Betrieb gemacht. Es ist ein anstrengender, aber für mich sehr erfüllender Beruf. Immer wieder schön anderen bei der Arbeit über die Schulter blicken zu dürfen...
I had to pause the video and pop out and get some fresh croissants
Yes, I can confirm, average bakery in France.
Yes it is hard work. wake up at 3am, end of the day at 4pm. forget about the average "french work day" of 6 hours, that's not true
It's like this in the most parts of EU.
We are the countries where people work 35 to 37 hours per week.This documentary really shows us how quickly and efficiently we work in France 🙏🏻
French baker here, let me tell you that we are not working 35h a week - even if we're often only getting paid that.
In some places, when it gets really busy, I could reach up to 70h. I sometimes also had to work 7 days a week.
There's a good reason why artisan bread is so cheap in France.
At 16 he would have started as an apprentice baker, his apprenticeship would have lasted about 3 years.
Yes bakery is really tough but rewarding i think
I live in Western Australia and I buy my bread from the local bakery. It's an award winning enterprise and their produce is actually cheaper than the local supermarkets! You have to get in early in case they run out of your favourites.
We have access to breads and savoury and sweet treats in bakeries like this in Australia, we do love our bread.. but I grew up in New Zealand and the bakeries over there are 'BOSS Level' okay.. from meat pies, sausage rolls, pasties, quiche, minis and full size.. doughnuts, sweet and savoury breads, slices, cakes lamingtons with most of them catering to a lunch crowd so making AMAZING sandwiches or fried chicken box lunches.. 🤤🤤🤤❤️
In my street in Belgrade, Serbia, there are 6 bakeries where all the products are made in the bakery itself, and there are also 4 large stores that have a bakery department where only baking is done and the products themselves are brought in, and I must say that you can feel the difference which is not very big, but it is important
Wait till you here about the pastries and breads we make for some holidays (Mardi Gras, Easter, Christmas…) and each region has its own pastry.
At 10:35 you're looking like Vincent Vega in Pulp Fiction who just open the suitcase !
From now I will imagine there was croissant in it😂
I'm sorry that you have no idea how good these things taste. I bet you, if you ever go into a bakery like that, you'll have to be escorted out by the police... after 24 hours inside😅
I am 🇨🇿 and we have those ppl too, but you need to smell it, that is the best part of it.. nothing compares to fresh baked goodies with fresh coffee... how can you live on cereals😮😮😮nothing tastes like warm bread, nothing it smells like cozy home
1:46 As a French, it's funny to see you amazed by something that is basic to us French people^^
Minute 4:38 - This is an important issue. In Europe, some people make the same job in the same place for years, if not the entire life. It's not rare to have a chef in the same restaurant for 40 years, with the same owner. If you know the owner and the chef are in that place for 40 years, you're pretty sure the food is very high quality.
In US this happens less often, because of the great mobility of workers, and the lower chance to see the same a persone to own the same shop for 40 years. It happens, for sure, but much less than here in Europe
Those bakeries produces so good things because we have got expert bakers that works tens of years in the same laboratory, knowing every single centimeter, every single move of his/her co-workers they work with so much time shoulder to shoulder. It's mostly the same in Italy
The hardest workers in France. They will start at 4am and end at 10pm. The work ethic is ridiculous. The smell fills the streets it's ridiculous. And they don't just make bread.
I don't believe that. You are telling me those people only have 6 hours a day to eat, relax, spend time with family, sleep, shower, commute to work, etc?
@@RaduRadonys you would be surprised. You can look it up. Especially ones that are just starting out. You need to make bread before the breakfast people, they don't use bread from the day before. In fact in France you can buy bread cheaper the night before as "old" bread.
@@bluej511 I understand that, what I don't understand is why not working in shifts? Like one person 4am-13pm, second one 13pm-22pm, or something like that...
@@RaduRadonys I'm sure they do but usually a baker that owns his bakery will work all day. After he hires a few people I'm sure that changes but a lot of them are there very very early. Not uncommon for a 12 hr shift easy.
no-one works from 4am - 10pm, not even the owner, they have shifts doing different parts of the process like everywhere else
the name on the bekery is translateed back to english is simply Baker
@1:56 without any disrespect or judgmental mindset, it's so typically American to ask such a question and a very culture shock between the American way and French way...
It's doesn't require to be huge to produce 1000 baguettes a day, but hard work and dedicated team.
Then you won't find much Frenches eating anything without bread, so yeah 1000 a day is a norm. Around 1 baguette for 2 people will last 1-2 days, in an average village of around 2000 people, the count is already full, one bakery can do the job.
Another thing is: it's not very much known, but if you open a bakery in France, and you're good at what you're doing, you get rich fast. A lot of boulangers retire kind of earlier than the average French.
It's a very laborious and hard work, but it's worth it.
I live i Paris and there are SIX bakeries within a block of my apartment, including one that is open 24 hours (very rare).
I've a friend, his father has his own bakerry. What was the most shocking thing to me was his rest schedule.
He was sleeping 4 hours from 1pm to 5 pm and from midnight to 4am where he was back to work.
Just because he had to prepare a lot of things to run his business.
It was insane.
And i'm not even talking about his family life because its basically almost non existent.
They dont have nice paycheck and France has huge taxes on them, especially for Electricity.
I can confirm, 100% you have to be passionate or it won't work.
Each neighborhood has its own bakery, or even several, and there are ones in every corner of the city... so imagine... I eat bread in the morning, at lunch, at dinner, as a snack etc etc...every days !!!! a meal without bread......it's just impossible, in any restaurant you have bread and it's free!!!!!!😂😂😂😂 and I'm not talking about croissants, brioches, pain au chocolats etc😂😂😂 my 8 year old son tried the US cereals for the morning...crispy all that...and we normally eat a croissant or a chocolate croissant in the morning....but he tried......just to see......and he told me......dad I don't understand.....why they eat that!!!!😂 😂😂😂 there is no flavor, no pleasure, nothing.......I was dying of laughter.....sorry we gave up on the matter......the winner is mr. croissant by knockout.😂😂😂😂 and my daily reality is that I live above a bakery!!!! one of the best known in my neighborhood. how can I tell you my friend....in the morning I open my window and the house is invaded by the smell of bread, butter, chocolate.....it's just magical... .and I really like my baker, he's a great guy. then you go get a croissant in the morning, it's hot, it comes out of the oven, it's magical. inimitable.....I have already been to the states several times. and when I found a French bakery, even one run by a French person, the taste was not the same. good but not the same. a baker over there explained to me why......the quality of the products used and even the water are not the same......it's impossible to do the same anywhere other than in France. You have to come to enjoy the experience. it's unique.
the bakery is a daily reflex, go get your baguette! I remember when I was young.... on vacation after having spent a great night, we would knock on the door of the bakery at 5 a.m., to have the first pain au chocolat or hot croissant, before the opening of the bakery, a very good childhood memory...
Le pain au chocolat is the traditional 4pm of children, they eat it after school😊
Yep, that's how it is, my Ex worked in a bakery back home in Romania,they were having 3 shifts at work
There was a night shift was prepping the dough for the morning shift and making some bread and other things for the morning sells so the bakery was providing to the early customers that usually were workers that they were getting the fresh bread for the launch at work and cheese pies
I have been for a night shift with her to understand how do they do it and yes,it's intense work specially when you do tens of kilograms of dough and you need to add the right amount of salt and water then clean the mixer ten put the dough in the bread leavener to rose it is a demanding job and a lot of heat but at the same time you run the risk of bad things if the bakery is not run properly you can get bread with bits in it like hairs ,plastic bits from bags so you need to know your bakery you buy from as they are some cutting corner ,a'm sure that's not related just to Romania they all do it's human nature especially if the bakery does night shifts too and purely supervised and yes it is the mother of all bread its just like home made and tastelike no other
Thanks for a nice content i did enjoyed
Keep doing good stuff,you do well
Kuddos to IWrocker, who always has a respectful and comprehensive approach of his matters.
As you can read , i am french, and bread is a serious thing for me.
Hi. I work as a baker and make artisan bread daily. Everything from several types of sourdough to small breads/cakes and buns. It's constantly a race against the clock between all the types of dough. Some bakes have four processes before they go into the oven.
The secret : those young dudes were working at 4 am with a smile. They love what they do because they know they are doing something valuable.
this is a larger size bakery.
the typical countryside bakery is the baker working the preparation and oven, their spouse working the counter and helping for preparation. some times an aditional employee
for small size bakery there are 3 kind, focused on bread with a bit of pastry, 50/50 pastry/bread, and focused on their lunch offer (sandwich+pastry+drink) which also do salads.
above that their are "team bakery which" start at 4-5 employees and the 25 employees one in the vid is on the larger size, they do everything and adapt to their market. but you can't open on like this in the middle of nowhere, while most villages have their bakery