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French Made Baking

Was lucky enough to stop by and eat my first Canelés de Bordeaux...it was amazing. Crunchy crisp outside, and soft and pillowy inside. Also had a nice croissant and a 49th parallel coffee. They just opened up and I highly suggest stopping by.

81 Kingsway
Vancouver, BC V5T 3J1
Neighbourhood: Fairview Slopes

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    1. Also had my first ever canalé. Surprisingly soft inside. Apparently the portion they serve is about 3-4x the size of the one-bite version. Nice macarons too and weren't as chewy as Thierry. They expect to have a couple of tables next week, as well as more goodies.

      2 Replies
      1. re: el_lobo_solo

        I went there the other day and had a selection of maracrons. They were ok... definitely the best in the area but not even close to the quality of Thierry or Haas....not even close!

        1. re: koshfoodie

          I actually like their maracrons more than those from Thierry or Haas. And at my visit on their first weekend, I think their caramel seasalt ones were a bit over-baked. They were crispy... But the rest of the flavors were still good. :)

      2. Anyone notice if they have any savoury items yet? I know they were planning on some ...

        17 Replies
        1. re: À la carte

          The guy before me had a sandwich, which I guess was from there. No idea about the filling. The only items on display were sweet baked goods, along with 49th parallel coffee and kusmi tea and Terra bread baguette IIRC. They do have combos for brekkie, lunch, and after that include a sandwich + sweet item + coffee / tea.

          1. re: el_lobo_solo

            Hmm, I think they were planning to offer quiches ... will have to stop by and ask.

            1. re: el_lobo_solo

              Thanks everyone for the feedbacks! We use a different technique than Thierry to bake macarons so the final result is almost two different products.

              We had sandwiches on display in the first few days but we realized they dry out too much so we're now making them to order and we're taking these few days in between holidays to revamp our lunch options to include more choices of desserts and sandwiches.
              For now there's 3 choices of meat on baguette: ham, dry sausage or rillettes (kind of pulled pork paté). Next week we'll add a tuna-veggies and later on some quiches and croque-monsieurs (hot ham & cheese club sandwich).

              1. re: DavidandCatherine

                Hi David and Catherine--
                This is Ryan, the tall guy who stopped in with his girlfriend (the one that I said was an artist and would have painted your window for less money :) ).

                Glad you are getting positive feedback--the canelé was really memorable. Any vegetarian options coming? A brie with cucumber or (local) apples sandwich would be nice.

                1. re: 1newyorkguy

                  I remember you! We're meat lovers as you can tell but yes we're planning on offering vegetarian options, apple & brie sounds good!
                  First ham & cheese croissants came out of the oven today, no vegetarian option for now. We're a bit short staffed in the kitchen so we can't have a large selection for now but we'll be working on it!

                2. re: DavidandCatherine

                  I used to live near Cannes and since returning to Canada I have only once tasted authentic french bread. That was from a very small bakery in Brentwood Bay. The owner/baker was from Toulon. After a few years buying his bread he told me his 'secret' to making authentic french bread. It's the type/s of flour and other ingredients.......not available in Canada unless it's imported. He imported all his bakery ingredients from France. It's not simply using 'T55'or whatever it's the flavor of the flour based on the soil the wheat was grown in. That flavor can't be duplicated. Do you import your flour etc? Same as making Marseille bouillabaisse......not the dish served to tourists in Paris or a 'French' bistro in Van. rather the very rarely made dish made by local fishermen's wives. Unless you import all fresh caught fish from the Mediterranean like conger etc it simply isn't authentic. Even then the water/salt/herbs will never be the same. Next time we're in Van. we'll stop by for lunch.

                  1. re: Puffin3

                    is anyone using imported French water for their soup?

                    1. re: 1newyorkguy

                      Obviously there's a limit to how far one would go to reproduce any food product from say another country. I don't think importing flour/s from France and other essential baking ingredients is too 'over the top' if the idea is to come as close as reasonably possible to offering customers 'French' bakery fair. Anyone who has tasted french baguette in Antibes and french baguette in Kits can tell the difference.

                      1. re: Puffin3

                        One further note: Flour from wheat grown in France compared to flour from wheat grown in Alberta is the same as wine made from grapes grown in the Napa Valley compared to the wine made from grapes grown in Bordeaux. The grape variety may be the same but the end product is obviously different.

                        1. re: Puffin3

                          Too bad flour imported from the old world is usually dead by the time it hits our shores. Replicating the old world over here is more difficult than if you went to proper lengths sourcing quality ingredients from North America. Look at Fol Epi and Pizzeria Barbarella for examples of that in BC.

                          1. re: peter.v

                            Fair enough. Then I'll expect that proviso to precede any claim that "this is real French bread" from any bakery in N.A.....cause it ain't.

                            1. re: Puffin3

                              Perhaps the French should institute a "controlled designation of origin" for "French" bread the way the Italians did for "Neapolitan" Pizza and their Associazione Verace Pizza Napoletana. ( Of course, having such a designation isn't a guarantee of quality....and more often than not, it is a near-comical marketing gimmick).

                              I'm OK with eating "French-style" baguettes if it is made well and with the proper intention and methods. It has been years since I have been to France - and I remember having my first bite of a "proper" baguette like it was yesterday. There are a number of bakeries here in NA that have come pretty darn close though.

                              1. re: fmed

                                The fact that you still remember your first taste of a "proper baguette like it was yesterday" proves my point. I'm not trying to be a food snob I'm only pointing out that some foods have particular flavors when originating from certain parts of the world and being OK with lumping say french bread from Kits and Toulon together and implying there's no difference is sort of false advertising.

                              2. re: Puffin3

                                Actually, it is. French bread denotes a type of bread done in a particular style. Just as I wouldn't expect Swiss cheese to be made in Switzerland or New York cheesecake to be baked in Brooklyn--same goes for Russian dressing, New England clam chowder and french fries. Anyhow, this general argument does not relate to the topic at hand--nor the BC board, in general.

                                1. re: 1newyorkguy

                                  I think the thrust of the issue is bread made in France using flour from wheat grown in France has a different flavor profile than bread called 'French' bread which has been made from wheat grown say in Alberta. Same goes for wines/cheeses etc etc.

                                  1. re: Puffin3

                                    Internet discussions about the state of bread in Vancouver always take one of two tracks

                                    1-it's just not good enough-there's another mythical somewhere (usually Victoria) that's 'so' much better.

                                    2-it's not 'authentic' like the product found in some Euro-anthill of culinary note.

                                    It's mostly wank AFAIC-a sourdough made from Peace River grown Red Fife is an outstanding product to be savoured not fenced over.

                                    1. re: Sam Salmon

                                      Agreed. Also don't forget that we are still the "breadbasket" for the world. How much Italian pasta and French bread is made from our wheat. (Intentionally not a question)