The Basics of a French Boulangerie

In France, a good boulangerie is essential to life. Every town or neighborhood has one, and in some cases every block has one. But what are their origins, what are the keys to a good boulangerie, and how does this relate today?

First of all, it’s important to know that a boulangerie focuses on breads while a patisserie will primarily serve sweets, cakes and cookies. A boulangerie is most famously known for boules and baguettes, but it can also have quiches, sandwiches, and other take out items.


To identify a great croissant, the outer layer should be thin and somewhat soft, and the inside should be light and buttery, almost melting in your mouth. For baguettes, the outer crust should be thin, hard, and flaky. Inside, a baguette should be soft but not too dense. It should retain some of the lightness similar to a good croissant.


With the growing popularity of artisanal products in the Untied States, the demand for high quality breads has also increased. Many French boulangeries are popping up across the United States, from San Francisco to New York and everywhere in between. They are often created in conjunction with patisserie-type service, as well.


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