Pain Swiss and Audrey

PBer Suki asked me what was the flat thing with the chocolate bits next to the pain au raisin?

My inner Sherlock sent me running back to Boulanger de la Tour for further research. So where does ‘Pain Swiss’ come from. What is Swiss about it? This I am still pursuing.

If you’re wondering about the chopsticks on the plate…

Watch Bright Side on how to use them to get your tired brain buzzing at #5 and perhaps lose some weight.

A pain Swiss is made with the same light, buttery pâte feuilletté as a croissant🥐 Which takes us to Vienna and entrepreneur August Zang, who is believed to have invented the croissant🥐!

He moved his boulangerie to Paris (92, rue de Richelieu) in 1837 and gave us Viennoisseries (chausson au pomme, pain au chocolat, pain au raisin, etc.) How did the croissant become so ‘French’ ? Because French bakers in the late 19th century, reinvented it by replacing the brioche dough with puff pastry.

Don’t you love the old pictures of bakers proudly lined up outside the shop?

You can investigate further into the origins of le croissant 🥐 if you like. 

We can’t discuss croissants in depth without Audrey Hepburn and BAT (Breakfast at Tiffanys) coming into the picture.

Evidently she told director Blake Edwards she’d rather eat an ice cream cone 🍦  Imagine what havoc that would have caused for world-wide boulangeries! Would we be eating ice cream year-round instead of 🥐 It does not bare thinking about.

*Do not miss hot-off-the presses in-depth analysis of BAT from Be kind-Rewind on Youtube, even if the croissant issue is left on the counter.

Me, I’m still doing daily drawings ✏️ of Audrey’s inimitable face for possible future AH letters (shout Yes Please! if you’re interested in more Audrey) and all my huckleberry friends

❤️🥐🐻