inthekitchen
inthekitchen
pretty in pastry
Impeccably crafted treats made with traditional techniques line the pastry case at A L’ Epi de Ble
by Arvel Gray
Sweet delicacies are having a moment in the sun, from the macaron explosion originating in Europe to SoHo’ s towering, candy crusted shakes. Yet for Nathalie Gauthier and her husband, Gilles, Instagramworthy desserts are not a fleeting trend but a representation of years of hard work mastering time honoured techniques. Their bustling Main Street bakery, A L’ Epi De Ble, has been inspiring a fresh French revolution, bringing a slice of Provence to the prairies with classics like baguettes, brioche, tarts and croissants.
The couple purchased the former Polish bakery( Hartford Bakery) in 2011, and renamed it after a French loaf that resembles a stalk of wheat. Ever passionate about quality, the goal from the beginning has been to use traditional baking methods and top quality, natural ingredients.
This little shop, tucked into an unobtrusive strip of north end businesses, is redolent with warm and yeasty aromas drifting from the kitchen, and racks of freshly baked bread lining one wall. Loaves are made using the traditional French process— no preservatives, dairy, or gelatin, and never ever shortening.
Young and old linger over a long pastry case filled with mouth-watering options like buttery croissants stuffed with sticks of chocolate, apple
12 ciao! / apr / may / two thousand seventeen