Used to work in this street...45 years ago. "Pain au levain" is my favourite. So hard to find nowadays. Need to pay a visit there some day. All this looks yummy.
Thanks for another wonderful video. It's amazing how much is jammed into this little bakery (bread, wine, fermented goods and the baking masters). In a way, I think it shares a similar artistic angle with the amazing Japanese Noodle Udon Soba channel. Once again, we are all grateful to see such beautiful videos.
와우- 오이소박이 김치를 담궈서 먹다니 정말 대단합니다 :) 한국에서는 봄과 여름이 오면 오이가 많이 나옵니다. 그럴 때 오이를 다양하게 요리해서 먹는데 오이를 절여서 장아찌를 해먹는다던지, 아니면 소금에 살짝 절여 오이소박이를 해서 먹습니다. 프랑스 블랑제들에게서 오이 소박이를 보니 정말 반갑네요!
Admirable mastery of these skills on clear display, I was seriously impressed with how little the utilized their scale throughout the processes. Mad respect.
I want marry Alex. The way he works, the way he makes the dough so gentle and I feel there is the rhythm of soul the way he makes bread. And also they are good team work. That why so good to watch it. Wish I cant taste it. Fresh bread and the smell must be awesome
exelente el video, me gusta como van preparándolo todo, el lugar de trabajo es maravilloso y nostálgico, muy bueno todo, saludos desde argentina Reiya.
Que maravilla, me encantan tu videos, para mi son relajantes, me emociona ver ese trabajo de panadería. Yo llevo un año aprendiendo de este mundo tanto divino de la masa madre. Gracias por tu trabajo 👏
What a treat seeing the craftsmanship going on in your artisan bakery. Your neighbors are truly blessed. Can anyone tell me the hydration of that sourdough? Also, I'm wondering if the tinned loafs are SD since they appear to be same consistency 🤔
Bellissimo!!!Complimenti !!! Mi piacerebbe anche ha me aprire un attività come quella...con 1 amico vero che ho ; visto che ho fatto il mestiere da fornaio x 30 anni... però non sono ha Parigi😬😬😲
que hermoso trabajo, apenas estoy incursionando en la panaderia de masa madre, empece con pasteleria, pero me falla la decoracion y se que debo perfeccionarla, segui con los bocadillos, despues nieves, gelatinas, panaderia con levadura seca, y ahorita masa madre
Muito obrigada por postar esse vídeo. Trabalho lindo e excepcional com a massa. Fiquei emocionada com a beleza q há na preparação dos pães. Congratulations from Brasil.
It looks like they're drinking and eating all their profits! I bet they are having the time of their lives doing what they love. Would really like to try some of that bread, especially the sourdough. The idea of selling it by the kilo is absolutely brilliant - that way you can buy two slices or two loaves. Wish Canada would do that.
wine cost very little to make if they grow their grapes. its a tradition in some places to endorse the quality of your product to taste it with the client.
Bonjour, Très belle vidéo. Vous travaillez en fermentation lente ? Vous faites lever la pate en masse et façonnez le lendemain ? Pas le soir même ? Température de la chambre de pousse ? Merci, fred
Uma sociedade de amigos desta aqui no meu país cada pão teria q custar uns R$100,00 a 150 reais para ter um lucro e sem direito a comer e beber ainda durante o serviço 😅 Bela sociedade destes Brothers 👍
15-22 Euro per kg bread... if someone pays that it might work. But I'm more worried whether they end up as alcoholics with this drink and bake style of working...
They have actually started the day before. If you bake with sourdough you need the overnight rise so as to be ready and bake in the morning. It's more time consuming than bread that rises in just one hour and overall needs just 2-3 hours with the baking time. On the other hand it has better taste, it's better for your gut health and stays fresh for longer.
Bobo parisien qui font semblant de travailler… le prix du pain a l’air exorbitant C’est ce que m’inspire cette vidéo, sachant que je suis un boulanger avec plus de 25 ans d’expérience
Hi Guys I would like to give you the BEST scone recipe. i was a bakery owner and i am willing to give you this(need to say that yours needs work) i can tell you how to make them the BEST in the world. promise!
They practically sell bread at a golden price! Among other things, the product coming out of the oven is not aesthetically appealing at all. I suggest they just drink wine, which I think they do well and frequently.
people who enjoy life and work hard in their micro bakery, beautifully filmed
Aaah quel bonheur, faire du pain entre pote, s'enquiller à la gnôle.. la vie les gars.
Respect for bakers who by hand- do what other bakers use machines for
Fantastic video! Your videos make me want to start my own small Artisan Bakery! Thank you for the inspiration.
thanks so much!
Used to work in this street...45 years ago. "Pain au levain" is my favourite. So hard to find nowadays. Need to pay a visit there some day. All this looks yummy.
so beautiful to see this high hydration dough treated so gently!! fabulous
Thanks for another wonderful video. It's amazing how much is jammed into this little bakery (bread, wine, fermented goods and the baking masters). In a way, I think it shares a similar artistic angle with the amazing Japanese Noodle Udon Soba channel. Once again, we are all grateful to see such beautiful videos.
와우- 오이소박이 김치를 담궈서 먹다니 정말 대단합니다 :) 한국에서는 봄과 여름이 오면 오이가 많이 나옵니다. 그럴 때 오이를 다양하게 요리해서 먹는데 오이를 절여서 장아찌를 해먹는다던지, 아니면 소금에 살짝 절여 오이소박이를 해서 먹습니다. 프랑스 블랑제들에게서 오이 소박이를 보니 정말 반갑네요!
I wish you were here in Australia. Love seeing you make this beautiful bread.Nothing like French bread
What a wonderful place. These guys are living the dream
Молодцы ребята, труженики.
This is my favourite video so far i think, so inspiring to see people working with passion!
Admirable mastery of these skills on clear display, I was seriously impressed with how little the utilized their scale throughout the processes. Mad respect.
I want marry Alex. The way he works, the way he makes the dough so gentle and I feel there is the rhythm of soul the way he makes bread. And also they are good team work. That why so good to watch it. Wish I cant taste it. Fresh bread and the smell must be awesome
Another gem! What a beautiful video!
Great team. Amazing products. Idyllic ambience.
La france bien représenté cest toujours bon à voir,
Je vais venir vous voir dans très peu de temps ca c'est sûr !
Continuez les mecs
Bonjour!!
I just love that how they are working flawless as a team and bringing joy into work together. Amazing
Incredible to see such high hydration loaves ! Absolutely love your content
Love the wine breaks!
Where are you in Paris , I live in Australia and would love to come and see you and buy your bread. Nothing better than French bread.
와우! 안녕하세요? 3:17 Lacto-fermentation장면에 두번째 병에 'kimchi oi sobagi..'라고 쓰여있어 놀랐어요. 한국음식으로 '김치.오이소박이' 네요. 그 내용물이 채소류로 발효중인것같은데, 한국의 오이소박이는 '오이를 주재료로 썬 야채와 발효된 젓갈, 고춧가루 등을 양념'해서 만든답니다. 고춧가루를 빼고 양념만 발효시키는 것일수도 있겠지만...음...오이소박이는 아닙니다만..연구하시나봐요.
오이소박이란 말을 쓰신걸보고 매우 놀라고 반가웠어요!
Grand respect à eux pour leur énorme boulot à l'ancienne comme nos grand-parents qui ont fait le même travail et la méthode de fabrication à la main
T'es sûr que c'est dans les mêmes conditions ? Et au même prix ? Car à ces prix - là, il y a de quoi faire une 2ième révolution !!!
Nice video! Fabulous lunch for the bakers!
Les bons produits. Quels bon pain et les viennoiseries. De vrais artisans boulangers de France, le vrai territoire. C du territoire.
exelente el video, me gusta como van preparándolo todo, el lugar de trabajo es maravilloso y nostálgico, muy bueno todo, saludos desde argentina Reiya.
your videos always bring me so much joy !!! Thank you so much ;) Love from Vietnam
Que maravilla, me encantan tu videos, para mi son relajantes, me emociona ver ese trabajo de panadería. Yo llevo un año aprendiendo de este mundo tanto divino de la masa madre. Gracias por tu trabajo 👏
What a treat seeing the craftsmanship going on in your artisan bakery. Your neighbors are truly blessed. Can anyone tell me the hydration of that sourdough? Also, I'm wondering if the tinned loafs are SD since they appear to be same consistency 🤔
One of my favorite episode 👍
thank you !!!
Hello Rei-san, I am so glad to see this video. This is Yamz.
Goodluck and I'm looking forward for more videos.
Bellissimo!!!Complimenti !!! Mi piacerebbe anche ha me aprire un attività come quella...con 1 amico vero che ho ; visto che ho fatto il mestiere da fornaio x 30 anni... però non sono ha Parigi😬😬😲
They do love their work! 🤩
siete dei grandi professionisti , COMPLIMENTI !
Man, the final season of Portlandia is lit 🔥
와 우~~~ 김치를 만드시네요!!👍😍😍 김치를 어디서 배우셨나요??? 대단하세요!!!🥰
You have a very beautiful and inspirational bakery. I hope it lasts 100 years.
Hermoso video! 🇨🇱
Fantastik👍Ivan from Slovakia
Ohhh amé su trabajo 😍
Beautiful video , thanks for sharing
Congrats, a Hug from Pan Artesano en Horno de Barro, Colombia.
Really great filmed
que hermoso trabajo, apenas estoy incursionando en la panaderia de masa madre, empece con pasteleria, pero me falla la decoracion y se que debo perfeccionarla, segui con los bocadillos, despues nieves, gelatinas, panaderia con levadura seca, y ahorita masa madre
J'adore !!!
i hope one day i could have a micro bakery like this
Muito obrigada por postar esse vídeo. Trabalho lindo e excepcional com a massa. Fiquei emocionada com a beleza q há na preparação dos pães. Congratulations from Brasil.
Amazing shop.. it is all about fermentation 😍
It looks like they're drinking and eating all their profits! I bet they are having the time of their lives doing what they love. Would really like to try some of that bread, especially the sourdough. The idea of selling it by the kilo is absolutely brilliant - that way you can buy two slices or two loaves. Wish Canada would do that.
wine cost very little to make if they grow their grapes.
its a tradition in some places to endorse the quality of your product to taste it with the client.
Loved this!
omg...did you all notice the end when they cooked that sausage and lentil dish? Can we please have the recipe..I am so hungry haha
i think its called a lentil cassoulet, cassoulet de lentilles. very controversial dish for some reason.
Bon travail merci👍
멋진 하루네요
uma gravação perfeita, finalizando com o almoço de todos. ficou tudo lindo
Amazing 🤩
Why can't we all live like that
They can mix dough without machine hhh bravo
I feel like they are intentionally increasing their hydration to feel excitement from the torture of handling such dough. I understand that.
喜歡這個影片🌹
Thanks to share 💕
Que pan eso sí es pan 👍
天然酵母免揉歐包，好想吃看看它們的風味
Bonjour, Très belle vidéo. Vous travaillez en fermentation lente ? Vous faites lever la pate en masse et façonnez le lendemain ? Pas le soir même ? Température de la chambre de pousse ?
Merci, fred
tx hydratation ?
Que pasada 😂
Всё суперска! Но дай Бог, чтобы они при этом были натуралами
I'm moving France
Hamur yoğurma mikser de daha kolay olur bence
The French do life better than Americans.
Uma sociedade de amigos desta aqui no meu país cada pão teria q custar uns R$100,00 a 150 reais para ter um lucro e sem direito a comer e beber ainda durante o serviço 😅
Bela sociedade destes Brothers 👍
노란건포도 로 대체해도 될것같아요 아니면 초록건포도 도 예쁠것 같아요
It's a truly artisan and beautiful craft, but it's disappointing that it's very hard for these guys to make a profit
15-22 Euro per kg bread... if someone pays that it might work. But I'm more worried whether they end up as alcoholics with this drink and bake style of working...
😋😋😋😍
And for women in pursuit of men in pursuit of fermentation !!!
화이트건포도 는 냉각건조 해서 만들죠 있으면 3색의 건포도가 들어간 브리오슈 빵이나 파네토네 를 만들면 좋겠어요
Ah que vontade de saber fazer pão!
wow wie lecker ... ihr in meiner Nähe und ich wäre Stammkunde 🥰
한국인은 건포도 르뱅 발효종은 취미삼아 만들죠 기름코팅 안된 건포도 를 사용 한 네티즌도 있죠
Does anyone know what kind of bread that is at 8:48?
❤️❤️❤️❤️
👍🏼👍🏼👍🏼👍🏼
Where are you in Paris.?
🤩👋👋❗
프랑스 밀 스펠트밀인가요? 이란산 블루소금 도 첨가하면 좋겠어요 있으면요
Can u ship some of that bread to the USA
9 am start making bread ? Kind of late in Asia
@@jel88 true that. And bakers need to enjoy life too.
They have actually started the day before. If you bake with sourdough you need the overnight rise so as to be ready and bake in the morning. It's more time consuming than bread that rises in just one hour and overall needs just 2-3 hours with the baking time. On the other hand it has better taste, it's better for your gut health and stays fresh for longer.
They are French! What do you expect from the French! They like their sleep ins and dining into the evening
Bobo parisien qui font semblant de travailler… le prix du pain a l’air exorbitant
C’est ce que m’inspire cette vidéo, sachant que je suis un boulanger avec plus de 25 ans d’expérience
how to make a bread oven
천연멘톨이 들어간 민트 가 들어간 초콜릿 빵도 좋겠어요
🏆❤️👍🏻
죄송합니다만 김치재료 자극적일텐데 괜찮았을까요? 한국인은 밥과 김치와 국과 여러가지 반찬을 주로 먹는 음식문화죠
15 Euros for a kilo of bread???????????????????? OMG
That dough looks about 80% hydration. Almost a batter.
와인못마시는 사람에게는 무알콜프랑스 가열하지않고 만든 와인이 좋겠어요 채식하는 사람들에게 좋죠
Hi Guys
I would like to give you the BEST scone recipe. i was a bakery owner and i am willing to give you this(need to say that yours needs work) i can tell you how to make them the BEST in the world. promise!
😃⭐🌈☔⭐
Hello sir ,
смешные люди, воду льют через сетку в закваску, а работают без шапочек
ネガティブには、ネガティブの良さがある、もっと、みんな、自分のカラーに自信を持てばいいだけなんだよねm(_ _)m⭐🌈☔⭐ハレルヤ⭐🌈☔⭐
focaccia............FOCACCIA!!!!! Chiamatelo pezzo di pane ma non focaccia!!!!!! A 15 euro al kg....
They practically sell bread at a golden price! Among other things, the product coming out of the oven is not aesthetically appealing at all. I suggest they just drink wine, which I think they do well and frequently.
당근은 열을가해도 죽지않는 기생충 채소죠 흑호두 원물 먹어야 해독되죠 천손족 은 기생충 당근 과 버섯 안먹어요