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!
At the foot of the Parisian gardens of Sceaux is a small boulangerie called l’Etoile du Berger. It was opened by famed boulanger Franck Debieu. A friend in Paris is a member of his staff, and had offered to introduce me to him and his delicious bread and pastries. After enjoying some delectably flaky and airy viennoiserie, I strolled through the stunning gardens next door.
Franck was kind enough to put up with my second-rate French, as I did my best to explain my mission and passion of bread. If given the time, I'd of eaten most of his products. Franck's physical features were hewn like a Jean-Louis David painting a study in posture; he is a boulanger first, detail oriented and a great businessman. Visit the gardens, and do try the bread and pastries.
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