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