One of the primary reasons I’ve gained weight since moving to France 4 years ago.
Welp now I know what I am eating tomorrow
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Ugh, yes, I’d be mushrooming like crazy!
I am a big sucker for baguette. Luckily, it takes way too much time to make them myself; otherwise, I’d have them every day 
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There are too many things I love at boulangerie (and, for that matter, konditorei) to be able to list them all
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My favorite is less than 100m from my apartment. My dogs drag me there every morning after our first walk. I get my pain aux raisins and they get their petit croisant. A couple of the women who work there love to give them their first bite and then they comp me the remainder for when we exit. My boys jump all over me until they get the rest. It’s our morning tradition. 
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Really craving a Jambon-Beurre sandwich now
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I should add that I can smell them baking all over the neighborhood during our first walk. The Pavlovian Conditioning Response at work. MUST. BUY. NOW. 
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Le gras, c’est la vie !
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My choice is usually the chevre/tomate/salade (lettuce) sandwich. I buy my Spanish and Basque jamón from Etxe Peio, also less than 100m from my apartment. The two coolers on the left are all jamón. They even have jamón ibérico at a little more than 300 € per kg.
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I won’t say no to most of the sweet treats, but it’s bread, good bread, that could be my undoing. My wife and I go to a very nice restaurant every year for our anniversary - awesome food, but they bring in these little loaves of bread (in madeleine forms) and the crust-to-soft-stuff ratio is even better than for a baguette… I eat too many of those and almost can’t finish the “regular” food 
(Happens every year!)
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In 1971, I had a small apartment above a bakery in Augsburg. The smell of semmel baking always woke me up. I’d get one with fruit preserves, a coffee and orange juice for breakfast. Good times!
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If there is one food item I really miss from the area I grew up in (not too far away from Augsburg), it’s fresh Brezeln (I’m good with both the Bavarian and the Swabian variety).
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I used to make a lot of bread - before other hobbies took the time away. The smell of baking was literally the best part
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Same here! My go to was Uncle John’s Original Bread Book from the early ‘60s IIRC. I made a lot of the recipes in it. A bit condescending towards women for my taste, but the breads were amazing.
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It’s not fair that experts make things look too easy. I love the use of single function tools. Now my daughters gonna want to be a pastry chef 
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That looks so fun. I was a professional baker/donut fryer/cake decorator for several years in another life. I miss it. There’s really something super chill about baking, especially bread.
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I moved to France last year….I’ve had to take up running 30km a week to keep the pain aux raisins off my waist!
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I spend 3 months of the winter in Chamonix every year. But sadly all the small independents are being taken over by La Paniere one by one. OK but nowhere near as good as they used to be.
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