The popularity of Michel Izard’s spread is its balance between a generous serving of cocoa and very little added sugar. But its unique taste can also be attributed to the creamy trio of hazelnut butter, praline and gianduja, a blend of chocolate paste and finely ground hazelnuts. The result is a highly refined treat that the grown-ups love as much as the kids.
Check out the figures :
100 g of white bread contain 255 kcal;
100 g of French fries contain 400 kcal ;
100 g of dark chocolate (70% cocoa) contain 560 kcal.
As part of the French food festival, Semaine du Goût 2011, Michel Izard taught beginning bakers, all volunteers at the Brest county jail, how to make kouing amann and Breton far. La Maison du Boulanger made fars for 390 inmates.
In Autumn 2011, two-star Michelin chef Patrick Jeffroy invited Michel Izard to meet with his team at his restaurant. The goal of this master class in Carantec was to discuss changes in demand and review the basics to supply customers with the bread they are looking for.
At the beginning of November 2011, Yves Le Blevec and Samuel Manuard took four Maison du Boulanger loaves on board the “Actual” trimaran for the Transat Jacques Vabre sailing race. Here’s all that’s left one night before arriving in Puerto Limon (Costa Rica) a little more than 17 days after they left Le Havre. Continue reading
Master bakers have many selling points for customers seeking food that is not only tasty, but also healthy. Un coin salé! is a concept that seeks to help bakers invest in equipment to ensure an innovative, affordable service.
Multi-award winning chef Pierre Gagnaire works in Asia, namely Hong Kong, Tokyo and Seoul. Michel Izard helped him meet the challenges of his training programmes for bakers.
Every morning, when the nearby church bells ring out 6:30, the team at La Maison du Boulangerstarts to bustle with activity. Between the rack and the woodstove, speciality breads, croissants and other treats are a feast for the eyes.