American Reacts to Behind the Scenes at a French Bakery 

Everything is fresh, every day. They don't add chemicals or food colour. The customers expect a high standard. This is real baking :)

One of the great experiences in the life of a young French person is when you party all night with your friends, walk back home in the still sleeping town at around 6 a.m., smell the scent of freshly baked bread coming from the basement of a Boulangerie, knock on the window to ask the artisan if you could buy a baguette or croissants he just made even if the store is not opened yet… Most of the time the baker kindly accepts and I can tell you those are amongst the best you’ll ever have in your life.

There's something really cool in France when you know the town or village you live in well, it's when you party late and you know the bakeries that leave their service doors open while they prepare their treats from 4 a.m. You can show up at their back door at dawn and ask for a hot, fresh pastry right on the sidewalk.

The best smell in the world, freshly baked bread.

Thanks so much for featuring my video!!! Glad you enjoyed it ;-)

French here. Boulangeries (bakeries) are the best thing in the world in my eyes. It's a small place filled with heavenly products, and usually it's a very relaxing and happy place where I love to go, have a quick chat with the boss and leave with a fresh, crusty, delicious baguette. Somehow, at the boulangerie, everyone is very kind to each other. Also, you usually go to a special boulangerie not only for the awesome croissants, baguettes & pains au chocolat, but also because the boulanger (the baker in french, usually the owner) is somehow a nice person that you like to visit. It's part of the social tissue of the neighbourhood and a good boulangerie can light up a town or village. I would advise anybody to visit France just to try the boulangeries. No specific places, they're litteraly everywhere. It's the only thing I miss EVERY FREAKING TIME when I go abroad. I guess we're very lucky in that aspect. I heard Vienna has awesome bakeries too. But you go to anywhere else... they simply can't replicate a fraction of the deliciousness we got here. It's like sushi in Japan, there isn't a country that does it so well so consistantly, across the whole country. I remember when I was a student, we used to leave parties around 4, and we went (slightly drunk), knock on the back door of our local boulangerie. They would sell us super fresh croissants, still burning hot but after a night of partying it was just divine. I'm sorry I'm digressing, but I've come to realize that those bakeries are maybe what I love the most about my culture, and I'm pretty sure most of my co citizens would agree. It's really part of our identity and heritage in a way I can't even describe. And you're right about the price : they're expensive abroad, but affordable in France. It's not an upper class thing at all, everyone can afford it and everyone eats it. Anyways... if you have the chance to come here, feel free to reach out, we french would love to bring you across France eat our lovely patisseries. Peace bro, as always, you're genuinely interested about the world, I love your reactions. Keep up the great great work, and bless you and your family 😘 P.S. : By the way, running a traditionnal boulangerie is an actual NIGHTMARE 😂Getting up at 3 or 4 in the morning, working all day, then having to prepare all the doughs again for the next day, repeat. Boulangers also work on ALL the special days like Christmas, NYE, Easter etc etc, because that's when they sell the most. That's the thing : boulangers, by definition, are passionate about their jobs. They absolutely have to be, otherwise it's impossible. P.P.S. : You're also right about the craft. It's a long training and it takes hard work to become a decent boulanger. Nobody here knows how to make good bread outside of boulangers, because of the training but also the equipment : their ovens are super hot and you simply can't have this at home. You'll basically never replicate what they do unfortunately ^^ That's also part of the magic of those places. Like cooking, there's prestigious contests yearly to elect the best boulanger in France. A great boulanger / patissier (baker / pastry maker) is pretty much as renowned as a 4 or 5 star michelin cook. Some families are boulangers for generations and the craft is learned from the parents.

As a French now living in North America, I must say, this is the single thing that I miss the most about France. Here in Montreal we have good bakeries, but culturally, those kind of products are considered luxury products, and they're expensive. In France, it's (literally) the bread and butter of our food habits, and you can pay two or three times less for better products, freshly baked. I have fond memories of my teenage years when I was coming back from a night out and would buy a fresh croissant on my way home at 4am, because I was living in a harbour and bakers were prepping things and opening early so that the fishermen would have bread and viennoiseries before leaving for their day at sea.

10:30 My childhood bakery used to have the basement (where they make the breads and pastries) extration fan towards the bus stop on purpose. And every single morning, commuters and school kids would queue to get a still warm pastry while waiting for the bus 🥰😋

The boulangeries in France are crucial for social living. My father used to say, "this is the only place you can find a kid talking with and old lady, a c.e.o next to an unemployed, a catholic with a muslim, this the only place in town everyone goes. Not the church, the park, the mall etc... The bakery is our only common ritual". He didn't see deliveroo and uber eats coming with tons of burgers and kebabs. But to counter that bakeries are corporasing themselves, making pizzas and burgers too. We must admit our bread isn't the same than even 20 years ago, but there's still the sweet smell and heat of the baguette just out of the hoven. Just this makes you instantly feel better. For the glass i don't know. Some people could not like to be watched while working. Except instagramers and youtubers of course.

Bread is a true institution in France. There is even a great classic 1938 movie about a village baker who couldn't make bread anymore, out of sadness because his young wife had eloped with a young, handsome shepherd. All the villagers ganged together to bring the fickle woman back ... so that they could have the baker make their bread again. 😍 Watch: "THE BAKERS WIFE Trailer [1938]" - Vintage Movie Trailers

I'm a (happy) Parisian. When I went to London, years ago, where I've lived for about a decade, it took me some time to put my finger on what I was missing ... I eventually realised it was the smell of bakeries in the morning! There just were no bakeries in London at the time ... If you'd like to know more about French bread being a true institution in France, watch this on YT: "Why The French Eat 30 Million Baguettes A Day - Traditional French Baguette | Food Secrets Ep. 12" - DW Food And if you want to know why the USA botched that job (too), watch this on YT: "How The U.S. Ruined Bread" - Johnny Harris. Bon appétit !

Many years ago, my local bakery used to bake all through the night. They'd switch the lights off in the shop, but leave the door unlocked for those "in the know" to buy whatever had just been baked. Sometimes a queue would form in the darkened shop, with a strange mixture of night-shift cops and young stoners with "the munchies"! We'd all studiously ignore each other (knowing exactly what the score was), waiting for a tray of steaming meat pies or whatever to appear from the back.

I am from Vienna, Austria, and we have easy access to all sorts of breads just round the corner. It is very hard for me to understand, that this is not the case in the land of the brave and the free. You're at my pity for sure!

I’ve never worked in a French bakery but I sampled product from all over France. I never had one disappointment although obviously some were ‘more excellent’ than others! A bad baker wouldn’t make any business in France…

It is a hard work, and every french person acknowledges that. I think boulanger might be one of the most commonly respected line of work in France, regardless your social class

I live in a french small town (4000 inhabitants), we have two traditional bakeries here. They are busy ! We love our fresh baguettes

Hey, thanks again for checking another of my recommendation ! About the price, I went to look at bakeries in Chicago and yeah, it's way pricier compared to France. For comparison, I saw croissant going for about $4, while in France, you get them for $1.20. Same for pain au chocolat, which you call chocolate croissant, $4.25 in Chicago, compared to $1.50 in France. Cakes ranged from $40 to $60, while it would be half the price in France. Also, we have greater variety when it comes to pastries and cakes. Bakeries in France are everywhere and 1000 baguettes is without counting the croissants, pastries etc... of course, but you have to also count other types of bread. Loaves of "campagne" bread made with different flour and seeds, whole bread etc... The bakery was indeed bigger than most bakeries, but that's what we would call "standard" for a bakery in high traffic area, such as a road that lots of workers use everyday, meaning that they stop there before or after work to get bread and pastries. Most bakeries are village bakeries, in villages of around a thousand people. With the fact that families might buy only one baguette, and some people not buying a baguette that day, you might need to still pump out 200 baguettes a day.

Nothing beats walking into a bakery first thing in the morning, and beeing overwelm by the sight and smell of fresh bread or pasties just out of the oven... hard to resist to get everithing...Have to be strong !!! lol

Hello from France 🇫🇷 Yes... Every Boulangeries. Small or big, in a small village or franchised are like this. And it's a good job even if difficult.

I always feel so sorry for Americans not having access to proper baked goods, can’t even fathom! I live in Switzerland and honestly there’s pretty much a bakery at every corner. About the time, yes it’s an early start for us :3 Latest I‘ve ever started was at 3:00AM in a patisserie, my current workday as a baker starts at 11:30PM. Tbh it’s pretty hard work with quite mediocre pay and a guarantee for cuts and burns all over, but somehow I still like it. Especially at my current job cuz we are allowed to eat the leftovers for free XD

1000 baguettes a day isn't so surprising. Most French people buy one or two baguettes a day. As she said, it IS a true and real stereotype. Also, that video made me drool and appreciate more what I have access to :D Interesting tip if you ever visit here : in France the name "Boulangerie" is protected, only bakers that make their bread can use the boulangerie name. So if you come across a place selling bread that use any other name like "Boulanger" or just a shop name without "Boulangerie" then it's probably just factory-made bread. "Pâtisserie" (pastries) isn't protected; so a baker may sell shop made ones or frozen ones. For education, apprenticeship in France is a serious and recognized thing. Two two guys here have State-recognized diplomas for example. I am under the impression that apprenticeship with that formula (part school part work with a State diploma at the end) isn't something common in the US?

Hello ! I was raised in a bakery. I let you imagine the smells of bread and viennoiseries that I felt as soon as I was going to have my breakfast. The giant chocolate breads after school and of course the incredible desserts that we had with every meal. In addition, I had an uncle whose job was butcher, pork butcher, caterer ... Imagine the incredible family meals .... I also did the job of baker six years, two years by serving France aboard a combat ship. Damn, what good memories!

Normally a bakery starts at 2 in the morning! No wonder these guys are already in the midst of it

Speaking as an American, breakfast in Paris was the best meal I’ve ever had, anywhere. Simply delicious.

As a french, what surprises me the most is that not all countries in the world do the same. Our french "viennoiseries" take their name from Vienna in Austria, we won't learn them anything 🙂German bread (and pastries) is different but also awesome. Swiss and Belgium pastries (and chocolates !), italian food in a whole is at the same level as the french one, spanish food too. I've seen a few weeks ago a video about how the US bread is made : OMG !!! How can you eat that shit ??? English bread and food is a bit the same kind of "no taste" food. Why ? Is it so hard to just do the same ? Why don't the US consumers ask for it, and continue buying industrial chemical unhealthy food ?

Most European countries have good bakeries. France and Germany are outstanding for bread. But pastries are next level too.

As a Frenchmen there is nothing better than a hot or warm just made Baguette bought early Morning on your local bakery 😍😋

I'm from Venezuela. I've always lived within walking distance to multiple bakeries a bit smaller than the one in the video. It's so weird to think that they are rare in places like the US. I used to know at what time they baked the baguettes during the day, so I could just walk around the corner and buy them fresh from the oven. But French bread is something special.

food in europe is a way of life not a way of profit

In French "Art" refers to "Artistic" work, But "Art" is also for more traditional jobs. "State of the art" is a way to describe the best practice in practically any job, not only artistic field. "Artist" is for Artistic field. "Artisan" is used for other fields (glass maker, bakers, butcher, ...)

Believe me, even if you're French and you've got half a dozen boulangerie patisserie around you... you still drool over these videos too... in our case it's not because we think it looks good but because we know what it tastes like xD

As a French former pastry confectioner who has access to good bakeries on a daily basis I'm still mouthwatering seeing this so that's understandable that you're drooling 😅 And yes it's hard work! The small bakery I used to work in, the baker started at 1am and in the pastry lab we started at 3:30am for 10 hours shifts, 6 days per week!! It can be very fulfilling if you're really passionate about it and a hard worker. But I couldn't stand it anymore because you have to think of so many things at the same time(making dow, cooking cream, watch the oven and so many more) while being fast and precise. It's physically and mentally exhausting. Bakers are like zombies... White as hell because they don't see the sun light, eyes ringed and almost no social life

I think a problem in the US is that so much needs to be just "more" and "bigger" to be good. To many europeans quality, sustainability, transparency, accountability and traceability are more valuable.

So sorry that you don't know what fresh bread from bakery is... then, if you feel brave, you can try to make it yourself, it's just flour, a bit of salt, yeast and water, and then, patience ! (NO SUGAR)

The hardest workers in France. They will start at 4am and end at 10pm. The work ethic is ridiculous. The smell fills the streets it's ridiculous. And they don't just make bread.

There are reasons why most craft apprenticeships in many European countries last three years. And after that you are not perfect at something. My old master craftsman said once “You now only have a license to learn without permanent control” 😁

3 AM TO 9PM it's the hours of french bakery it's very dificult but well payed ! this work is very respected we have even french championship ! the french president eat the baguette of the best parisian baker everyday ! baker is like sheriff in the US is the most important work in the town when he live the town is dead !

it's so much integrated into french society that from a rich neighbourhood to a poor neighbourhood you will find a good bakery, many of them do sandwitches menus for lunch to at a reasonable prices to better than supermaket crappy food tbh

I am dutch. And french bread is for a long time in our culture. I love baguette bread. You can get it all over my country the netherlands. In almost every supermarket and bakery and fresh made in the morning

I wish you can have them too in America, to taste it. It would be a great change.

We are the countries where people work 35 to 37 hours per week.This documentary really shows us how quickly and efficiently we work in France 🙏🏻

if you (sorry my first "we" was a mistake, i'm french...) like video about life in France from an American point of vue, "oui in France" is actually a channel to follow. i've seen a lot of her work, they are very interesting.

In Portugal people wake up at 3...4am to start doing a lot of bakery pieces, like croissants, bolas de berlim, many kinds of breads, etc... most bakery'es open doors at 5...6 am... most are bakerys, coffe shops and have light meals, all in one place.

Yes, I can confirm, average bakery in France. Yes it is hard work. wake up at 3am, end of the day at 4pm. forget about the average "french work day" of 6 hours, that's not true

Many small bakeries were pushed out of business here in the UK by supermarkets and chain stores. But there is a long tradition of great bakeing and bread making here. Over the last 10 yrs or so the traaditions are coming back and now most high streets will have one good bakery. I love it when i do go to France and can just enjoy buying a crusty bagette and some good cheese and butter and spend some time in simple food heaven.

"Oui In France" is an interesting channel, Diane always makes interesting videos.

It's like this in the most parts of EU.

I've a friend, his father has his own bakerry. What was the most shocking thing to me was his rest schedule. He was sleeping 4 hours from 1pm to 5 pm and from midnight to 4am where he was back to work. Just because he had to prepare a lot of things to run his business. It was insane. And i'm not even talking about his family life because its basically almost non existent. They dont have nice paycheck and France has huge taxes on them, especially for Electricity. I can confirm, 100% you have to be passionate or it won't work.

Hi , I'm a french and this boulangerie is big very big . but it's a normal thing to have like 10bakery in a single little town . And in a big city like paris it is : 1360 bakery .... yeah we love bread we eat bread at breakfeast / dinner / supper /(we use a fork and in the other hand the bread for push the food how you eat if you dont have bread guys? x)) ... and when we have a peckish we eat cakes, pastries more than others stuffs x) BREAD IS LIFE! most of the time littles bakery have just 2 or 3 employe. often a couple a baker working the entire night doing the bread and the wife selling it in the shop the day ^^ its not an easy life . a hard work but have merit. p.s: where I live I pay 1 baguette : 0.80euro. maximum 1euro. p.s2: Bread is about religion too. it is a very very very important thing for christians. funny fact : in france old people when they start a loaf, before cutting a slice, they make a worthy cross with the knife on the back of the loaf. And DONT EVER REVERSE BREAD ! if you put the bread on the back on the table it give bad luck. :)

Dude, of course it takes a buch of savoir-faire to cook it like a pro but most pastries and viennoiseries aren't that difficult to make at home, especially viennoiseries, it's very cool to do it with kids. You can make lots of brioches or croissants and freeze them raw to cook them whenever you want. You have to try! Believe me, when you smell the croissants baking in the oven, you will go crazy! Here in France, when you pass by a bakery that gives off this smell, it is absolutely impossible not to rush inside! There are recipes all over the internet. Be your own bakery, you will become the king of the neighborhood.

10:35 in fact, some bakeries in France have ventilation that vents odors outside to bring people in :) 17:48 Now a good "Pain au chocolat" cost something like 1€60~ (outside of Paris) and costed clearly less 10 years ago.

Diane vit en France (son mari est français) et elle a fait beaucoup de vidéos sur la France et particulièrement sur tout ce qui touche à la nourriture. Sa chaine est super !

1:46 As a French, it's funny to see you amazed by something that is basic to us French people^^

In my street in Belgrade, Serbia, there are 6 bakeries where all the products are made in the bakery itself, and there are also 4 large stores that have a bakery department where only baking is done and the products themselves are brought in, and I must say that you can feel the difference which is not very big, but it is important

The first time I went to France I was confused by how the Canteen was charging me. Then I ask someone and I found out the they were not charging for any bread rolls because it was considered a fundamental part of any meal.

@1:56 without any disrespect or judgmental mindset, it's so typically American to ask such a question and a very culture shock between the American way and French way... It's doesn't require to be huge to produce 1000 baguettes a day, but hard work and dedicated team. Then you won't find much Frenches eating anything without bread, so yeah 1000 a day is a norm. Around 1 baguette for 2 people will last 1-2 days, in an average village of around 2000 people, the count is already full, one bakery can do the job. Another thing is: it's not very much known, but if you open a bakery in France, and you're good at what you're doing, you get rich fast. A lot of boulangers retire kind of earlier than the average French. It's a very laborious and hard work, but it's worth it.

In France, especially, the profession of baking, cooking, serving, is an honourable way of work. Not just something for machines or minimum wage students. The US does have fine bakers. (So does Edinburgh, where I love now)

I am 🇨🇿 and we have those ppl too, but you need to smell it, that is the best part of it.. nothing compares to fresh baked goodies with fresh coffee... how can you live on cereals😮😮😮nothing tastes like warm bread, nothing it smells like cozy home

Each neighborhood has its own bakery, or even several, and there are ones in every corner of the city... so imagine... I eat bread in the morning, at lunch, at dinner, as a snack etc etc...every days !!!! a meal without bread......it's just impossible, in any restaurant you have bread and it's free!!!!!!😂😂😂😂 and I'm not talking about croissants, brioches, pain au chocolats etc😂😂😂 my 8 year old son tried the US cereals for the morning...crispy all that...and we normally eat a croissant or a chocolate croissant in the morning....but he tried......just to see......and he told me......dad I don't understand.....why they eat that!!!!😂 😂😂😂 there is no flavor, no pleasure, nothing.......I was dying of laughter.....sorry we gave up on the matter......the winner is mr. croissant by knockout.😂😂😂😂 and my daily reality is that I live above a bakery!!!! one of the best known in my neighborhood. how can I tell you my friend....in the morning I open my window and the house is invaded by the smell of bread, butter, chocolate.....it's just magical... .and I really like my baker, he's a great guy. then you go get a croissant in the morning, it's hot, it comes out of the oven, it's magical. inimitable.....I have already been to the states several times. and when I found a French bakery, even one run by a French person, the taste was not the same. good but not the same. a baker over there explained to me why......the quality of the products used and even the water are not the same......it's impossible to do the same anywhere other than in France. You have to come to enjoy the experience. it's unique.

I dont know what i would do without Backeries. Most people i know visit them daily.

I'm sorry that you have no idea how good these things taste. I bet you, if you ever go into a bakery like that, you'll have to be escorted out by the police... after 24 hours inside😅

Loved the video but..... could you swap the video being small to you being small so we can see better. Thank you

Ciao dall'italia ;Non solo dai nostri "cugini" francesi c'e' grande cultura del pane fresco ma in tutta l'Europa ; Scandinavia,paesi latini , Europa dell'Est e Anglosassoni , il pane fresco e' vita!

the bakery is a daily reflex, go get your baguette! I remember when I was young.... on vacation after having spent a great night, we would knock on the door of the bakery at 5 a.m., to have the first pain au chocolat or hot croissant, before the opening of the bakery, a very good childhood memory...

Form a Spanish person who lives neare France, there is a very good bakery in Houston it's name is Mademoiselle Louise my wife and I whent there for our Money Moon, the flavor is very much the same.

Unfortunatly the traditional bakeries in Germany are on the decline. The big bakery chains are taking over the market, because they can sell their stuff cheaper than a real family bakery can. Thats because they let their product be made in Poland or so, and get it frozen. Then they just bake it ready and sell it as "fresh" buns and breads. Its not as good as the traditional bread - but people always fall for the cheapest offer.

Yep, that's how it is, my Ex worked in a bakery back home in Romania,they were having 3 shifts at work There was a night shift was prepping the dough for the morning shift and making some bread and other things for the morning sells so the bakery was providing to the early customers that usually were workers that they were getting the fresh bread for the launch at work and cheese pies I have been for a night shift with her to understand how do they do it and yes,it's intense work specially when you do tens of kilograms of dough and you need to add the right amount of salt and water then clean the mixer ten put the dough in the bread leavener to rose it is a demanding job and a lot of heat but at the same time you run the risk of bad things if the bakery is not run properly you can get bread with bits in it like hairs ,plastic bits from bags so you need to know your bakery you buy from as they are some cutting corner ,a'm sure that's not related just to Romania they all do it's human nature especially if the bakery does night shifts too and purely supervised and yes it is the mother of all bread its just like home made and tastelike no other Thanks for a nice content i did enjoyed Keep doing good stuff,you do well

Here in Spain there are good breads and pastry, but I have to recognize that I live in the border with France, and I often cross it only to buy croissants because they're much much better, really delicious.

i was working in n´backery industrie and we make by one 8 hours sift 89 tons bread 1/3 withe bread and 2/3 rye black bread

Hi. I work as a baker and make artisan bread daily. Everything from several types of sourdough to small breads/cakes and buns. It's constantly a race against the clock between all the types of dough. Some bakes have four processes before they go into the oven.

this is a larger size bakery. the typical countryside bakery is the baker working the preparation and oven, their spouse working the counter and helping for preparation. some times an aditional employee for small size bakery there are 3 kind, focused on bread with a bit of pastry, 50/50 pastry/bread, and focused on their lunch offer (sandwich+pastry+drink) which also do salads. above that their are "team bakery which" start at 4-5 employees and the 25 employees one in the vid is on the larger size, they do everything and adapt to their market. but you can't open on like this in the middle of nowhere, while most villages have their bakery

I'm in Switzerland and in elementary school our teacher arranged for a Bakery day once. It was super interesting and an experience I will never forget. We must have been around 8 or 9 years old. Had to be there at 4 or 5 in the morning and we got to learn the basics on how to make bread, make a few things and then take it home. It's a beautiful profession and craft, and since then bakers have all my respect.

French here. The bakery shown in a video is really big. Most bakeries in France only have a couple employees, usually a husband and wife who work together. Some bakers get up as early as 2 AM and bakeries open around 6 or 7 AM. Also bakeries are the most common stores in France (along with hair salons). Even most small villages have a bakery.

As a french i hop one day you will experience a still hot bakery it is the best thing even better than you can imagined

Real food, yes, and fresh and without additives

The same here in Italy, we have fresh bread daily even in supermarkets

From Denmark here and sadly Bakeries are declining in Denmark as young people do not choose this education hens less Bakeries. I remember in my youth going past the bakeri on my way home from a night out, going to the back door getting fresh bread 🇩🇰❤❤

I am french and have been living in the US for almost a decade now and that is what I miss the most from France after friends and family, it's the food. Man, I miss good bread.

actually really sad to see someone be amazed by something compeletely normal in most places

I had to pause the video and pop out and get some fresh croissants

When you come back from nightclub at 4/5-pm hungry as a wolf and you smell the cooking of bakeries and bread in the street...

FYI, curcuma is just a different name for turmeric or saffron.

Within walking distance (let's say 5 minutes) of my house there are 4 bakeries. One of them makes only sourdough style bread, in a million varieties (including a raisin spelt sourdough). I never have to worry about having great bread in the house. Get it fresh every morning too :)

I remember as I was a 8 yo kid in Germany my mother send me all saturday morning to the bakery to buy fresh bread and breadrolls for the breakfast. It was still warm, yummy and fresh that I just arived at home with half of it 'cause I eat so much on my way back home. A while ago I spend a period in Ireland and I was really shocked that I couldn't found any bakery there. Ireland is quite simular to the US. For me as a bread loving German that blowed my mind. Why tf are you just eating 'Yogamats'?

I don't know about the US, but in many european countries there is the system of apprenticeship, where you learn the trade and you get schooled. In Switzerland where I live, an apprenticeship gives you a recognised certificate with fixed standards to achieve and with it you are a very qualified and appreciated workforce. And if you want to you can later get higher education and get a bachelor or a master degree. Almost everyone here has at least an apprenticeship certification, which means the majority of people are well trained and educated with good skills. Which is of course good for businesses.

You should see her video on pharmacies in France, and about our healthcare system... oui in France is a great channel ❤

If you're not hungry enough, I'm watching from France eating some home made foi gras on toasted fresh bread :p

We have access to breads and savoury and sweet treats in bakeries like this in Australia, we do love our bread.. but I grew up in New Zealand and the bakeries over there are 'BOSS Level' okay.. from meat pies, sausage rolls, pasties, quiche, minis and full size.. doughnuts, sweet and savoury breads, slices, cakes lamingtons with most of them catering to a lunch crowd so making AMAZING sandwiches or fried chicken box lunches.. 🤤🤤🤤❤️

The apprenticeship is 4 years as any other craftsman. School is in between to learn all of the theory. They need to know how long to leave it to rise, set, how much to knead etc., also in accordance to humidity and temperature, so they get the wanted result whatever outside conditions throws at them. After those 4 years as an apprentice, they'll know the basics, and can then really get down and nerdy with it, the more complicated stuff.

here in Italy it's the same thing

Hello from France....I lived in many countries in my life, and always missed bakeries from my country, because the bread and pastries are just FANTASTIC (I realized it when I was away)....and I am watching you watch how the bread and pastries are made while eating a fresh croissant :)

Imagine the smell !

Hi, I am a former apprentice baker. I can shed some light on learning in France, to start college in France it's adolescence it lasts 4 years (Entered 11/12 years old, leaves 15/16 years old) an important stage but it's the last 2 years the more important because there the teachers will bother you, because we ask you what you want to do later but it is the academic results which will determine it, we do the first compulsory internship in a company and we take our first diploma (brevet colleges). 1. If you get good results you go to general high school (this is the hope of all parents) the study route. 2. If your results are not at the level or you do not want to study, you go to a vocational high school in the profession you want to do with classic courses and practical work and compulsory company internships with a professional diploma and entered the world you work more quickly or continue studying to specialize. 3. same as 2 except that apprenticeship you enter directly into the world of work as an apprentice, Alternation between the training center (classic course and practical work) and work in a company with a salary obviously. 4. The worst choice, you leave school at 16 because school is no longer compulsory for you, so you fend for yourself with the administration put in place to help. I took the 3rd vote, I didn't like school so I didn't need to make an effort at school, I did my first internship in a company in the bakery of a Supermarket because certain supermarkets produce their bread and pastries in an artisanal way. I was 15 when I finished middle school, I needed a waiver signed by my parents to authorize me to work because I was not 16 and I pre-registered in a training center for the next year. Back from school, I just had to find the boss who would like to take me on as an apprentice and I almost went around my town before finding it, and this time it was a small bakery where there was just the boss and a saleswoman. the work-study was, I had to spend 2 weeks at the training center 1 week in the company except school holidays there I was at the company I worked from 4 a.m./5 a.m. until noon/1 a.m. in the afternoon. And I was very happy to receive my first check for €420 from my boss. In the long term it ended badly with my boss, I felt out of place. It was 24 years ago and the profession was also starting to be feminized, tell yourself that there was only one girl in my class. I would like to point out that I was just in bakery work, pastry making is separate but complementary, you can always after finishing one apprenticeship start another to be versatile like Sylvain in the video who does both but remains a personal choice. It requires a lot of time and also a lot of passion because there are a lot of routines and a bakery is the basis of proximity with people, even if it is the saleswoman who is more in contact. The little old people who come to the bakery to chat while buying their bread, the workers and students who go to buy a sandwich in the bakery next door or the parents who go there with their children. Like when your parents give you money and send you alone the first time you buy bread at the local bakery all intimidated. In France it is difficult to have a meal during the day without bread on the table even if you don't eat it, it is a staple food, in the morning a toasted toast with jam or butter that some people dip in their coffee. At lunchtime a sandwich or as a starter a piece of bread and patée before the main course when you finish a dish but there is some sauce left on the plate you dip your piece of bread and eat it. 4 o'clock in the afternoon it's their snack, the children love the nutella toast or the butter with a chocolate bar in the bread and if the bread is stale the recipe for French toast. Then if you have an important person or family or friends who have stayed asleep and you are the first one up, go buy croissants and/or pain au chocolat at the local bakery, everyone will be happy.😊

Ich habe vor ca 25 Jahren als Bäcker und Konditor meine Ausbildung in einem kleinen Betrieb gemacht. Es ist ein anstrengender, aber für mich sehr erfüllender Beruf. Immer wieder schön anderen bei der Arbeit über die Schulter blicken zu dürfen...

In france we had only small shop , baker , butcher ,pharmacy ,tailor etc ... when the huge supermarket came they made unfair competition and lot of buisness closed because of the low prices . But many french people understand : price , convenience comes always in direct opposition of quality. So little buisness didnt die entirely cause of the people want good stuff not convenient ones . So many small become luxury and many huge company of supermarket become very more carefull of the quality of theyr products . I think its not the case in america the competition is not against stuborn people or little buisness like french but between other huge buisness from the get go . So everything is more and more cheap and convenient and therefore less quality . I think if you compare 2 supermarket from france and US there is the fine line of wanting the most profit and wanting the most profit by following stuborn french rules (pay well employee , stuff that could be trace from the creation evern knwing the name of a cow for meat or milk , or never break a ice refregerated chain from the creation to the sell , affordable price but pasing the rules of hygiene and quality and safety of all their products ).

It reminds me one Carl Sagan's quote "If you want to make it 100% from scratch, you need to create universe first" but yes, fresh product needs fresh ingredients too (and even small local bakeries supply their product WITH BAR CODE every morning into grocery stores - experience from working for Tesco) And of course, yo cannot make high quality product WITHOUT hard work

Unfortunately a lot of baker cannot make ends meet unless they go for industrial pastries and cakes. The bread is still locally made in most places though. It looks good, but you CANNOT IMAGINE THE SMELLS THE AROMAS THE SWEET SWEET DOUGHY BUTTERY SMELL in the morning.

I live in a small village in France : 350 unhabitants but we have our bakery ( boulangerie) with a lot of different breads but also baguette. And croissants, brioche, and a lot of cakes….this bakery is in my little street, 100 meters from my house so every morning I can smell the good smell of fresh baked bread…

Here in Denmark bakers and butchers are on the same school it's actually a 4year education i took the butcher way 😊

2:30 - you paused perfectly on my favourite ENGLISH desert. That giant yellow 'flan' is an 'egg custard' as the French would have it 'Sauce Anglaise flan' AKA 'Custard Tart'. The best tart eva!!!!!!!!