February 8, 2009 - 3:47pm
Video: Le Boulanger
I just happened to stumble across this video of a French baker discussing, well, I have no idea. I know little more than a few words of French and what French pronounciation I know I've picked up from learning the names of French-Canadian hockey players. Nonetheless, I found this video of a French baker fascinating. I thought you might, too.
http://www.youtube.com/watch?v=b6vG06VStu4
-brian
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I don't speak French, but would title it "The Apprentice."
Very interesting video - especially the picture frame. The leaf detail was incredible.
Thanks for sharing it.
He's discussing his passion for baking.
He has replicated his master's work (which you see in the final minute of the video); in 1971 Léonard Poilaine created a bedroom made out of bread.
And my wife thinks *my* bread baking is obsessive...
I took the younger person in the video to be either a son or an apprentice. Could the francophones among tell for certain?
-brian
Unless I missed it, it's not mentioned either way. But I'd assume if it were his son, he'd already be quite familiar with such things as taste and fragrance.
Ah, good point. I didn't think of that.
-Brian
He's just a baker. He became a baker in 1978 and met Léonard Poilaine in 1982 when he was looking for work. From him, he says he learned his passion.
Anybody catch his hands when he's shaping his miche? Not that it's the hardest thing to do, but he did about 8 things in 2 seconds. pretty cool.
great video! I looked into it a bit which my 11-year old, (who is just starting French and said "it looks like it is about bread") and found out:
- that is a part of a TV5Monde series (international French Tv) about 'artisans'
- it is part of a training/education, you can take an exam as well
- the transcipt is on this page,
A bit of translation for you (my French is a bit (c)rusty:
Pascal is a great fan of pain de campange, natural fermentation, slow fermentation for pain a l'ancienne.
Lionel Poilâne was his teacher (master?), who received a request from Salvador Dali himself (see the picture in the movie)
Pascal mentions the creativity of la boulangerie.
BTW: when in Paris do visit http://www.poilane.fr/index.php?lang=en or read the history http://www.poilane.fr/pages/en/company_univers_histoire.php
I don't understand why Pascal can mark the bread the same way as at Poilane's shop. Maybe it is because he was his student.
Bon appetit! Jw.