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Bread and Baking

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Bread and Baking

My wife is allergic to modern wheat, but can eat baking made with ancient grains, spelt and kamut. We are going to Paris in May and would like to find a bakery that uses these grains. Spelt is becoming much more common and is also referred to as farro in Italy and I believe epeautre in France. Any leads?

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484 posts
5 reviews
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1. Re: Bread and Baking

I can not give a first hand recomendation but if you don't get another reply that answers your question then try dropping by:

Bernard Ganachaud 150 r. Menilmontant in the 20th

Jean - Luc Poujauran 20 r. Jean - Nicot in the 7th

Max Poilane r. Brancion in the 15th

or Max's late brother's (Lionel Poilane )boulangerie 8 r. du Cherche - Midi in the 6th.

All of these boulangeries have a reputation for pain d'autrefois (ancient or old fashioned) and if they don't have it they will know who does.

Geneva, Switzerland
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1,424 posts
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2. Re: Bread and Baking

well don't worry : go to www.paul.fr one of the most known backery(ies) in Paris and other places. They are just round every corner ....

Destination Expert
for Grasse
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8,137 posts
68 reviews
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3. Re: Bread and Baking

At Paul's you can watch the bakers at work through a large window on the street.

Kayser also has excellent breads in the old manner.

Paris, France
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3,649 posts
41 reviews
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4. Re: Bread and Baking

Poilane is supposed to be a bread using traditional ways. You will see Pain Poilane of many menus re. croque monsieurs etc.

However, if serious allergies, I would stay away from bread unless you buy it at stores like "la vie claire" that describes content of their products. Markets also sell breads and if you can communicate with vendor you may be able to find right kind. Some crepe stands also use dark grain esp. for salty crepes.

Paris, France
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3,649 posts
41 reviews
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5. Re: Bread and Baking

PS Looking at Paul website "pain integral" seems to be what to order - all whole grains.

6. Re: Bread and Baking

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