Better Bread in Paris

    Lindsey Tramuta Bake from Scratch French Issue 2019

    When America’s leading baking magazine, Bake from Scratch, asks you to contribute a story on how bread baking has changed in Paris in recent years, you not only jump at the chance, you jump ensuring you have an appetite for the nibbling you’ll do while researching!

    If you read the food and dining chapter in my book The New Paris, you’ve had a solid introduction into the symbolic role of bread on Parisian tables, at home and in restaurants, and how a handful of bakers worked to make hearty loaves made from sourdough and ancient grains a real companion to any meal, not merely a side affair. In Beyond the Baguette, published in Bake from Scratch Magazine’s French issue (March / April 2019), I take it a bit further and look at a wide range of bakers who weren’t about to let the tradition and art of bread making become a cultural footnote due to mediocrity and mass production and have pioneered a spirited bread revival.

    In case you need more enticing, the issue also features kitchen tours and interviews with David Lebovitz and Dorie Greenspan, incredible cake recipes from my dear friend Frank Barron (also known as Cake Boy Paris!),…

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  • Francophile Gift Guide 2018 Lindsey Tramuta

    French-Inspired Gift Guide 2018

    Whether for the impending holiday, forthcoming birthdays or any number of celebrations in your future, here are a few of my favorite things to inspire your own moment of gift giving. 1 — BEST…

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  • Oliver Gee wedding vespa

    Mastering French through travel

     Podcaster Oliver Gee is midway through a massive scooter ride across France with his wife. He says the unusual experience has skyrocketed his French skills. Here’s how…..   There’s no better way to improve your…

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