Two baguettes: On the left, a "Traditional" baguette, on the right a "Rustic" baguette. The rustic baguette uses a darker flour and has a deeper and more rich flavor than the Traditional but I think they're both delicious.
This cheese is called Morbier. There is a thin layer of ash in the middle of the cheese which harks back to a fun story of how the cheese was first made. A French woman would milk her cow first thing in the morning and then use the milk to make the cheese. She would cover the top of the cheese with ash so it wouldn't spoil from the air. In the afternoon, the French milk maid would milk her cow again and place that layer on top of her first layer. It's a cute little story and I was happy they still carried on the tradition. The cheese is a more mellow French cheese and absolutely delicious.
More cheese! This was only 1/5th of the varieties at one local market.
Here a French man lays out his seafood products on a busy sidewalk for people to buy. This is a typical scene in Paris. Fresh food daily.
Okay, so I admit it. I became OBSESSED with pastries. We were staying close to a two famous bakeries in Paris: Pierre Hermes (known for their French Macarons) and Gerard Mulot (a chocolatier but also my favorite pastry and bread-maker).
Cakes from Gerard Mulot
A cake from Gerard Mulot that I actually got to eat!
Gerard Mulot also had some amazing main courses. Take a look at that Coulibiac...the artistry involved in creating that pattern out of pastry...incredible!
Pastry from a random bakery
A window display at Pierre Herme (the Louis Vitton of French Macarons) . These display macarons are much larger than their bite-size counterparts. The traditional bite-size macarons at Pierre Herme cost roughly $2.10 a piece.
Mogador: Fruit de la Passion & Chocola au Lait: biscuit macaron, ganache au fruit de la passion et chocolat au lait
My personal Favorite. Rose: Biscuit macaron rose, creme aux petales de rose
An olive oil chandelier!