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October 04, 2007



one of the few experiences where i was happy to be barefoot in the kitchen! nothing like the feudal slavery and being fed great wine and bread. i could digress, yes i could...

Ms. Glaze

Feudal my tookis! Since when do peasants get vintage bordeaux and champagne? Okay, wood burning bread ovens maybe...


Once again I am grateful to visit the world community your talent is helping create.

foodie froggy

Wow, you are so lucky ! And your post is very informative, thanks !


Living in Paris.....Weekends at chateaux in the French Alps.....Baking bread in a wood-burning oven.....Veuve Cliquot..... I could go on, but I'm depressing myself! I want to come back as you in my next life! What an experience!


By the way, Hung is Top Chef...in case you hadn't heard.

This post makes me nostalgic for my bread-eating days - I remember my first visit to Paris and encounters with "real" bread (and croissants! We lived on croissants and Boursin in a haze of delight).


Hey, congratulations for you entries.
It is delightful to read your entries about bread and highly educative.
I have also read almost all your accounts of CB, as I am a student for basic cuisine and patisserie. It’s very useful information about what I will face in the future and it’s nice to see that other people went through the same things before I did and had pretty much the same thoughts about so many different issues. I will probably read more tomorrow, but for now my eyelids seem to have magnets –no class tomorrow though!!!
I just wanted to say that despite a very long, exhilarating day, your entries managed to keep me awake for way longer that I would have imagined!
Cheers, Irina


Ummm, I think Brad was one of the bakers at Bethesda, actually!(Mick was the original planner!) He was supposed to invite me as well, Brad?
Nice oven too, Did he sprout a moustache since august? I am surprised he didn't make those Lalos Baguettes!


Ms. Glaze

Irena – glad to be of help! I hope you're enjoying the classes?

SAS – Of course I know Hung won! He's a Guy Savoy employee!!! I'm really proud of him. He is a team player contrary to how he was often portrayed on the show. I've cooked with him for a short time in Paris and in Las Vegas and he's a such a blast to work with. Professional, upbeat, tireless, demanding perfection – a great team leader. Personally, I think his talent intimidated the other cooks from the get go.

Jeremy – Hope I get to meet you at the next Bethesda Baking get together!!!

jamie b

please get in touch with me, my dear.


I love your blog. Just coming back from what it seemed like a very short 8 days at Paris, I fell for the Baguette Tradition, Any ideas how can I bake one at home? Do you have the recipe? It would be very helpful.

Thanks for the effort you put for the rest of us writing :-)



Ms. Glaze

Uber – thanks for your note! Baguettes are tricky and they never taste the same baked at home as they do in the Paris Patisseries sadly enough. The best recipe I have found for making baguette at home is in Julia Child's Mastering the Art of French cooking. I can't remember if its in volume 1 or II but she really spent a lot of time with French bakers adapting it to the home kitchen and it works. I'll see if I can find it for you!


all of that beautiful bread and food, but what i am still thinking about are the tomatillos. we hunt all over paris for those will no avail. what a beautiful post, thanks for sharing!

Ms. Glaze

Laura – give me a shout when you get back from Italy and we'll try and raise our records on the Nike challenge! and, uh, yeah, no tomatillos in Paris. I have never seen them here. (no real cilantro either)


Possible tomatillos sources:
Marché des Batignolles

Passage Brady
(33 Boulevard de Strasbourg)

La boutique d'Artisanat Colombienne Cumbia
(113/115 rue du Cherche-Midi)

Good luck...


OMG! An adventure like this would be indescribably fantastic! This is the stuff of dreams ... thanks for sharing it.


What a treat and wonderful time you must have had! Superbe brioche, et pain. Ca me donne faim!


The food always looks so good. I can only imagine that it tastes as good.

Brad P

I have also had good luck with the brioche recipe in the "Baking with Julia Child" book from the PBS series(I think it is a Nancy Silverton recipe), and also Jeffrey Hammelman's from his great book on bread baking, those of you who want to do brioche.

I will try and obtain, and post Friddie Lalos's baguette recipe (is that legal?). It includes a poolish, pate fermentee, and sourdough all in one recipe, and I thought the baguettes were pretty good, definitely up there with Parisian baguettes.

Barbara Torris

Travel for me is such a tactile experience. Thank you for the touch, smell, and emotional connection to the French countryside. The bread is a far cry from the recipe that I made for my husband and myself after I graduated from college. 5 loaves at a time. Ah well.

Barbara's Trave;s at http://torristravels.blogspot.com

Steamy Kitchen

what a great adventure! i love food blogging - i've met the most amazing people and even though i've only met a handful of them in person so far, its inspired me to do a cooking class tour to Los Angeles to meet some of my blogger friends.

The breads look amazing....



My name is Jason I'm a chef currently working in NYC. I am really trying to move to france in January to further my culinary training. I was wondering how you were able to get the job you have in Paris and if you could offer me any advise about getting a job at a great french restaurant. I'm completely aware that I'm going to have to take an entry level position when i arrive. Thanks for your time!

Ms. Glaze

Jason – I wish I could help you out, but I'm still in the midst of trying to get all legal working papers and it has been a long process. Guy Savoy is sponsoring my work permit because I did a stage for them for a long time and we've now been trying to get my official papers for over 5 months. Most restaurants in France won't do this because they have to pay a lot for you. The best way to go about it is to do a stage and then hope that they like you enough to go through all the hassle of the paper work and spend the money.

Another issue is the restaurant must pay you more than what they pay normal commis. This is good for you, but most restaurants won't go for it. Cooks are paid shit here and they simply can't afford to pay for expensive ex-pats.

There is another way to work here and that is to go to school here first. Sarkozy, the French President, has just passed some new law that allows those that study in France to work here too even in restaurants. I don't know all the ins and outs of the law, but it's worth looking into.,

Maurice Ferchichi

Hi Amy, Could you please send me your mobile number to know if you are going to running tomorrow at 09:30 pm




Here's what to look for in a small kitchen appliance for Baking pizza that makes it taste better than conventional ovens, uses less energy and cleans effortlessly.

debbie pender

I went to the Cordon Bleu in Paris this past November for a short course in Viennoiserie..and we made brioche. I loved it. I made your brioche recipe and it is wonderful. Au revoir

I want to go back to Paris and take more courses...

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