Friday, May 3, 2013

Pain D’Avignon Bread and Croissant

Our new French Gourmet shop, “MA France" carries Pain d’Avignon bread and croissants. Since Iggy’s is easy to obtain in this area (WFM, Wilson Farms, etc.) I will use it as the standard of comparison. Details and pictures after the break.

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The croissant: is denser, more buttery, and saltier than the Iggy’s version. This is not objectional, just a note that it is a heavier profile. It is a different style and quite worthy.

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Their baguette is also denser and saltier compared to Iggy’s. There are not as many air pockets as Iggy’s, Clear Flour or Hi Rise’s baguettes. The Pain d’Avignon baguette is beautifully constructed and I consider it a solid baguette. Maybe this is like salmon in that I’ve grown to like the fattier content of farm-raised: I have grown to like the Iggy’s style better. Still, there’s nothing to complain about with this loaf.