As my study abroad comes to an end, I have been thinking about ways to bottle up Paris to bring home. From French books I’ve bought during my stay to my now-filled journals, I feel I’m nearly there… but what I really wish is that I could bring the delicious pastries that have become a part of my weekly routine back with me. So let’s talk about how I plan to do exactly that—and how you can too—through baking.
And if you get a pastry-craving while reading, take a walk just off the U Mich campus and towards main street to try all of my Paris favorites at Cannelle, or click on the linked baking recipes perfect to replicate French flavors yourself this holiday season.
Where to find French Pastries
If you visit France, no matter the city, you will find charming stores (magasins!) with the letters ‘Boulangerie’ painted on every block. A boulangerie is essentially a bakery, except the French have it down to an art form. Here you can find an assortment of baked goods, including breads, brioches, croissants, pain au chocolats (chocolate croissant), you name it.
All of these pastries are considered ‘Viennoiseries‘ in French—the delicious breakfast items found in a boulangerie minus the bread. So next time you’re looking for a pastry, up your French knowledge and call it as such.
There is also another type of store in France that focuses on all of the beautiful sweets—these are called ‘Pâtisseries.’ Pâtisseries house all of the aesthetic and light treats you can think of, like éclairs, madelines, tartes aux fraises, and more! Sometimes, boulangeries and pâtisseries are combined for a one-stop shop where you can buy all of it at once.
The Boulangerie
One thing that I was shocked about is the way that boulangeries flourish even though there are different ones on every block of the city. After discussing with my Parisian host family, I learned that it’s largely due to the sale of bread that these stores thrive. Baguettes, for example, are only fresh for one day– so it’s not uncommon to make several trips a week.
My favorite boulangerie finds are the pain aux noix (walnut bread), the baguette nature, and the classic pain au chocolat—daily staples that I hope to integrate back into my life in the US.
French Meal Habits
To my initial surprise, I learned that the French do not eat croissants every day like I had hoped. In general, croissants are reserved for the weekends, both because they are expensive and because they are not the healthiest start to the day. A more traditional weekday breakfast would include a piece of bread and butter or jam, a fruit, and of course, an espresso.
Not only is bread a staple in the morning, it’s also used for “saucer”—sopping up the leftover sauces on the plate—after a meal. This is a practical tradition that eliminates waste and is delicious, but also signals that the chef cooked something that was thoroughly enjoyed.
I’ve also been loving my lunches here in France. Most schools in France have two hours break for lunch, and there are concrete pauses for working adults as well. For many, this could be a time to pack leftovers, eat at the cantine (cafeteria) with colleagues, or go out to a nearby bistrot. Across all age groups, lunch tends to hit every food group, including protein, grains, vegetables, and yes, dessert.
The Pâtisserie
If viennoiseries are special, then pâtisseries are the “crème de la crème.” They are usually bought for special celebrations, but if you end up at a pâtisserie or boulangerie, there is often the option to take a “formule”—essentially a special lunchtime offer that comes with a baguette sandwich, a dessert (a pâtisserie!) and a drink of choice.
The thing I love most about pâtisseries is the detail and care put into each dessert in the glass case—each store looks like it’s filled with little colorful pieces of joy. And after trying a taste, you’ll find it’s true. My favorites that I’ve tried are the classic éclair au café, the Madeline (with fun flavors like raspberry) or the religieuse, a double-stacked desert that resembles a cream puff. I’m looking forward to trying my hand at baking these and more when I’m back on campus.
Bringing Paris love into the kitchen
The chance to try foods and learn about traditions surrounding these tastes during my study abroad has reminded me of the importance of food to culture. All around the world, we share rituals and traditions during our mealtimes, and while I’m sad to leave Paris in just a couple days, I am looking forward to bringing a taste of France into my own kitchen at home upon my return.
