tag:blogger.com,1999:blog-2652374139435883486.post3768729972811835549..comments2023-04-14T01:04:48.893-07:00Comments on Afishionado: BanetteAfishionadohttp://www.blogger.com/profile/07222447944793316634noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2652374139435883486.post-82777989738290907202008-06-28T12:58:00.000-07:002008-06-28T12:58:00.000-07:00chochotte: That's a very interesting link. Thank y...chochotte: That's a very interesting link. Thank you for sharing it with me, as I was unaware that Banette uses industrial frozen dough.<BR/><BR/>Although I had not known the source of Banette's bread, I could definitely tell the difference between Banette's bread and the bread from a true boulangerie such as Eric Kayser. Even just viewing the breads from the window, Eric Kayser's bread is multicolored deep browns from the different grains used in the dough and the heat from the oven. Additionally, Eric Kayser's bread is uniquely shaped, as evidenced when you compare the two baguettes I purchased from Eric Kayser (one was quite odd-shaped). Biting into the two different breads is fantastically different, in taste, texture, and even smell (which you can read about in my post of Eric Kayser). I can see why the line at Eric Kayser is always very long, but since this particular Banette is directly at the entrance of a Metro stop, I can also see why Banette has substantial traffic.Afishionadohttps://www.blogger.com/profile/07222447944793316634noreply@blogger.comtag:blogger.com,1999:blog-2652374139435883486.post-35558873179752535922008-06-17T10:16:00.000-07:002008-06-17T10:16:00.000-07:00You might want to avoid any bakery selling Banette...You might want to avoid any bakery selling Banette bread: Banette supply bakeries with industrially-made, frozen dough. This link explains a little more:<BR/>http://www.whytraveltofrance.com/2005/07/19/the-baguette-and-its-slow-extinction/Anonymousnoreply@blogger.com