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<\/a>In only two weeks Paris Cape Town has become such a hit that it was sold out of most of its breads when I arrived at the Boulangerie and P\u00e2tisserie on Sunday. \u00a0It is truly French, with French owner Laurent, and French baker Thierry, previously of Cassis.<\/p>\nI have been to Paris Cape Town three times, discovering a new treat each time.<\/p>\n
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The background information about the Boulangerie and Patisserie is scant, there not being a In my three visits I have seen and\/or bought<\/p>\n Boulangerie<\/u><\/b><\/p>\n # \u00a0rolls<\/p>\n # \u00a0plain croissants at the amazing value price of R18, charged at almost double elsewhere.<\/p>\n # \u00a0pain au chocolate and pain aux raisins R22<\/p>\n # \u00a0half and full baguettes, with various seed toppings, the poppyseed one being my # \u00a0 A rye bread with or without walnuts, delicious, at R54 with the walnuts<\/p>\n # \u00a0 Quiche Lorraine, at R45<\/p>\n # \u00a0 Brioche with raisins, with an unusual white sugar on the outside and filled with raisins inside<\/p>\n # # \u00a0Bread sticks with bacon (R16), chorizo (R16), black olives and mixed herbs (R16), \u00a0and blue cheese (R15)<\/p>\n # \u00a0 Croque Monsieur R42<\/p>\n # \u00a0Fougasse \u00a0various (R20 – R55)<\/p>\n # \u00a0Ciabatta various<\/p>\n # \u00a0 Sourdough various<\/p>\n <\/p>\n<\/a>website, and minimal information on Facebook and Instagram. What I do know is that the owner is Laurent Bezaudun. The Head Baker is Thierry Gondran, who previously worked at Cassis. Thierry\u2019s son <\/a>assists him, dressed in true French style.<\/p>\n<\/a>favourite to date<\/p>\n<\/a> Epi plain R20, Epi mixed seeds and sesame seeds R22<\/p>\n