Photo of the Day: Paris bakery run


You might have been able to guess the location of today’s Photo of the Day without a title. Advanced use of scarves? Check. Frou-frou dogs? Check. Delicious-looking loaf of bread? Mais oui, it is Paris. The French have a closer relationship to their bakers than most Americans can understand, picking up a fresh baguette daily. Even with the advent of baguette vending machines, you can be sure that the le pain quotidien (daily bread) remains a major part of French life.

Thanks to Flickr user wintkat812 for the great shot. Add your favorite travel photos to the Gadling Flickr pool for a future Photo of the Day.

Ramazan pide: a Turkish tradition

We’re halfway through the month of Ramadan (called Ramazan in Turkish), an important time for religious Muslims but also a time of many celebrations. Turkey is a largely secular country, thanks to founder Ataturk, who brought the country out of the Ottoman Empire into the modern world 90 years ago, and many Turks do not observe the fasting but do enjoy many of the traditions associated with Ramazan. Each day’s sunrise-to-sunset fast is broken with the iftar meal, a feast anyone can enjoy and typically started with consuming a few dates.

In Turkey, a large flat loaf of Ramazan pide bread is a specialty only made during this month and a must for any iftar. Last year, during my first Ramazan in Istanbul, I tried a few supermarket Ramazan pides and was mostly underwhelmed, it tastes similar to a pizza crust. This year I got wise and joined the many locals standing in line for a fresh hot pide and now I’m hooked. Bakeries all over the city make pides in the afternoon and evening to be fresh for sunset call-to-prayer and it’s one time you want to show up at a bakery at the end of the day. Look for a bakery with the longest line, get your lira ready (they generally cost around 1.50 TL or $1 USD), and grab a piping hot loaf wrapped in a paper sleeve. Pides are usually covered in sesame seeds and make a great sandwich base with cheese or spread with tahini and Nutella, that is if you can wait that long. Many Turks tear into their pide on the way home from the bakery, while it’s still hot and crusty from the oven. Enjoy them while you can, Ramazan will be over August 29, when the national bayram holidays begin and pides disappear until next year.

French baguette vending machine provides fresh bread on demand


For many travelers, a baguette loaf of bread is synonymous with France. A new innovation could make getting a fresh French baguette easy and accessible 24/7 to anyone with a Euro coin. French baker Jean-Louis Hecht has developed a baguette vending machine capable of taking precooked loaves and producing piping hot baguettes in seconds. So far, he has two machines installed near each of his bakeries in the northeastern town of Hornbourg-Haut and Paris and hopes to expand operations throughout France and Europe.

The baguette is a quintessential part of any French meal, yet many bakeries shut down early and for much of August for vacation, depriving many of a fresh loaf on demand. Hecht’s machine could serve as a solution for small bakeries who want to maintain business without being open all the time. Hecht’s machines have sold up to 4,500 a month and he reasons at that rate they pay for themselves in one year. The French may be buying, but they’re still skeptical. “It’s definitely convenient – but it’s just not quite the same as fresh bread,” said Parisian customer Tiphaine Ath. “Five seconds and it’s ready? I have my doubts.”

Would you try a baguette from a machine? What foods have you found in foreign vending machines? Check out our round up of crazy vending machines from around the world – from pizza to pets!

Modern Pastry: Five steps to ordering in Boston’s North End

The line was nearly out the door when I stepped up to Modern Pastry. Though its neighbor, Mike’s, gets all the attention, every Bostonian knows that Modern is the best in the city, and just the thought of a cannoli from that establishment elicits Pavlovian salivation. I hadn’t been back since moving to New York six years ago, but everything was as I remembered … except the scale. Though the bakery hadn’t changed in size, my senses were nearly assaulted by the colors, cakes and smells. I hadn’t remembered just how powerful a presence Modern has.

The variety with which you’re faced upon entering can be intimidating. Everything looks great, and it can be a nightmare trying to decide what will actually go in your bag. I knew exactly what I wanted, but I have a history with the place. For a first-timer, or even an old pro with broader horizons, whittling your order down from “everything” can be a daunting undertaking.

Meanwhile, the other people in that long line are unlikely to have a lot of sympathy. There are plenty of locals mixed in, which is why the line tends to move quickly. They know how to order. So, if you hold one up with a series “ummmms” and “errrrrs,” you’ll get more than a few dirty looks.

%Gallery-105681%
So, how do you place your order, look like a seasoned veteran and avoid the ire of the locals? Follow these five simple steps:

1. Set boundaries: do you know how much you want to spend? That’s an inherent constraint on your order. If your budget is small, know right away that you’ll have to make some difficult choices. Be ready to live with them. Also, it’s smart to accept that you won’t walk away with everything you want, but let’s be realistic: you could spend the rest of your life trying to eat the results of your dream order.

2. Have cash: Modern doesn’t take credit cards. There are plenty of signs to this effect, which means you’ll have to give up waiting and dash off to an ATM. If you don’t bring cash with you and aren’t traveling alone, have one person wait while the other runs to get some green. Be sure to run, because as I mentioned, the line does move quickly.

3. Think ahead: look around as soon as you step inside the door, and give yourself a second to get over the shock. It’s going to happen. Then, focus. Make some tough decisions, and get your order straight. By the time you get to the counter, you should have it rehearsed and be able to spit it out quickly.

4. Don’t tell your life’s story at the counter: sure, you can slip in a pleasantry, but don’t forget why you’re there: to order pastry. The staff has already served a lot of people, and there will be many more behind you. Don’t add to their stress by chatting about how quaint the shop is or how much fun you’re having in Boston.

5. Skip the tables: you’ll know to do this if you read the many signs: to eat at the tables, you sit down first, and someone will come by to take your order. There’s a way things work at Modern Pastry, and the rules are in place for a reason.

French trains go for British baguettes

In a country so proud of its culinary heritage, it’s hard to imagine any foreign versions of local specialties ever being sold. I’m talking about France, the country where the capital city organizes the Baguette Grand Prix, just to determine which boulangerie makes the best one (it even makes the French national news). Surprisingly enough, even in a place with such high bread expectations, somehow British baguettes managed to make their way onto the trains of the French railway.

The Guardian reports that Fosters of Barnsley, a Yorkshire bakery, has started exporting truck loads of baguettes across the Channel to be sold on trains. The move has made baker John Foster deemed the “most hated man in France,” according to French media.

With a well-known background of Franco-Anglo tension regarding food, the fact that British baguettes are being sold to French railway passengers is rather humorous. Maybe Sarkozy will see it as an attack on his country’s culinary heritage, or maybe the French will just start exporting fish and chips.