Our Breads Nos Pains

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Our Breads Nos pains
Edited 29 March 2016

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''The boulanger made his way from the village to the city; but the pâtissier came from the kitchens of a royal palace. Bread is of the people, but pâtisserie is of the nobility....The boulanger provides a staple; the products of the pâtissier are luxuries.... Boulangers are respected, but pâtissiers become famous....Boulangeries are constrained by the humble associations of bread.''

Paul Rambali, Boulangerie: The craft and culture of baking in France(1994), 47-8.

BOULANGERIE NORTH HEAD BAKERY
Hearth Bread, Craft and Community, since 1988

Pain de tradition française | Saint John Valley Bread | Pain complet | Pain brioché Egg Bread

Breads in the Shop - 14 November 2013

On the left: all shelves, Saint John Valley Bread;
In the middle: top shelf, baguettes, boules and demis, pain de tradition française; middle shelf, light whole wheat square bread and pain au noix sur levain de pâte;
On the right: pain brioché (egg bread); raisin bread, top two shelves, cheese bread on the third and pan rolls on the fourth.