A Stir The Pots Post

Pain du Berger

by | Dec 31, 2012 | Bread, Sceaux

Dictionnaire Universal Du Pain is a reference book of bread. When I recieved my copy of this Homeric work, I straight away went to visiting the formulas. Low and behold, there were names of bakers I recognized. But one in particular stood out; Franck Debieu, whose boulangerie, L'Etoile du Berger, I had visited in Sceaux last August. So I decided to try making a formula from one of his breads known as Pain du Berger. The first attempt wasn't too bad, and now back to the book!



  1. Sam Fromartz

    Jeremy, that is a great boulangerie. I went there too! Marvelous breads.

  2. Jeremy

    Cheers Sam, my friend is working there at the moment..she filled me full of Viennoiserie for my visit…The location is divine too…the jardin next door was a great to meditate and hide in the shade of the beautiful trees!
    Happy New Years!

  3. Yvonne

    That bread looks amazing. I assume it’s sourdough? I’m gonna have to keep trying to get those air bubbles..


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