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Lyon breakfast (boulangerie) ideas?

johannabanana May 31, 2012 04:01 AM

Is the Boulangerie Saint-Vincent good? Heard the the legendary previous owner, Bob, sadly died. Wondering if the boulangerie is recommended at this point? Or if there are other places not too far from the Place des Célestins that are particularly good?

  1. e
    EatDrinkLyon Jun 5, 2012 10:01 AM

    Yes, it's now a new boulangerie - closed down and re-opened again - it's ok...not worth a special trip I wouldn't say. If you're near place des Célestins I would recommend walking over the bridge (Pont Bonaparte) and going to L'épiaison, which is just over the bridge, on the left hand side (cross the road and continue 10 seconds). Really good bread, pastries, croissants, sandwiches etc. I go here regularly. Closed Mondays.

    L'épiaison
    1 Avenue Adolphe Max
    69005 Lyon 5e

    4 Replies
    1. re: EatDrinkLyon
      johannabanana Jun 20, 2012 10:40 AM

      Sadly, your recommendation was a little late for us but we like the pain au chocolat at the Boulangerie Saint Vincent very much.

      1. re: johannabanana
        g
        GTM Mar 9, 2013 02:08 AM

        Would be most grateful if anyone on CH can clue me in to the type of dough mixer used by “Bob”: it has reciprocating arms doing the kneading.

        Bill Buford begins to explain the specific action of the “arms” of the kneader, but then digresses into exaggerated and pointless loquacity, detracting from the subject at hand.

        We never get to learn the interesting details about that specific machine. I should be grateful for any information about the manufacturer. Thank you.

        1. re: GTM
          ChefJune Mar 11, 2013 07:43 AM

          first of all, there is no place to eat your purchases at "Bob's." It's all take out. but very delicious. Second, you can see the bakers at work through the windows. I have no clue the name of the dough mixer. I don't recall it looking any different from the ordinary.

          1. re: ChefJune
            g
            GTM Mar 11, 2013 12:43 PM

            Thanks for your response. The difference in that mixer is that it does not have a planetary motion, i.e. rotating like most others. Instead, there are two "arms" that lift and knead, stretch the dough in alternate strokes, a reciprocal motion.

            I have never seen a gear or motor ensemble in commercial mixers, here a 20 or 30 qt, that is set up like that. Would like to expand my limited knowledge base and am asking experienced bakers.

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