This channel is like Johnny Harris but talks about food instead of having bad political analysis.

@goodpandubadpandu

9 ай бұрын

If it's bad political analysis, you aren't watching Johnny Haris.

@Tax_Collector01

7 ай бұрын

I stopped watching him once I found out just how generally unreliable and incredibly left-wing biased his videos are.

Hey I'm French and I've been following your channel for a while. Your work here is much more in-depth and interesting than anything I've seen on the topic on French TV :) Hope you'd get a chance to visit Strasbourg one day, I'd love to give you a (gastronomical) tour!

@augth

9 ай бұрын

From Strasbourg too!

This is surprisingly the second time I've watched a guy named Alex traverse Paris tasting a variety of croissants. Great video!

as an Italian, it's fascinating how the same Austrian inspiration developed side by side in both Italy and France with relatively minimal difference in how it evolved. Both Croissant and Cornetto use laminated dough in a crescent shape, the only big difference being that the latter uses eggs in the dough where the former doesn't. Also, cornetto is usually filled with custard cream, Nutella or jam (or served empty), whereas as far as i know classic croissant is usually empty, but they both evolved into being one of the most important items of each country's breakfast.

hello from France, a few comments, although you can technically say that a pain au chocolat is within the "croissant" family because of the use of the same pastry technique, a French will never call it a croissant, to the point that if you ask for a croissant at any bakery and they're out of them, with tons of pain au chocolat on the shelves, they'll never give one to you and may only ask if you want one instead of a croissant. Then that family of pastries is called "viennoiserie" (something like "from vienna") which of course indicates the origin of those pastries, and some "bakeries" that sell mostly pastries will have a sign saying "viennoiserie" instead of "boulangerie", and as you guessed there's also a law stipulating when you can call yourself a boulangerie or not, usually simply when the whole process of bread making is done on site. The problem of independent bakeries closing down has accelerated because of the energy crisis rather than the butter shortage problem which is being managed by the EU with yearly plans, as a matter of fact every other year in the past decades there's an over production of butter that requires regulation to prevent a market collapse, now days China is buying a lot more butter, especially from france, and the market has to adapt to that new demand. But yes for example since january this year, my local boulangerie decided to stay closed on tuesdays (they are always closed on mondays) because of the energy crisis, and it is well known that those small businesses can struggle quite a lot unfortunately, even when the market is favorable. - Now one important thing that you missed on you trip is one of the typical "croissant variations", again we don't call them croissant at all, which are the Chausson aux pommes (apple turnovers) and that i would qualify more to be in the "croissant family" than the pain aux raisins which i would rather put in the viennoiserie category or as a regular pastry. And i have no idea why they are called "chausson" which translate to slipper. Maybe on your next trip to france. Cheers.

@loicroussey5440

9 ай бұрын

It is a regional thing but croissant au chocolat is understood to talk about a pain au chocolat in Franche-Comté and Lorraine

@eld0ntyr3ll

9 ай бұрын

I actually have more comments for those who are interested in the bakery practices and the french food industry in general. So the first thing i want to address, which is often overlooked or simply ignored by most people, including french people, is that bakeries and bakers' body of work is to make bread, not pastries. This is important to understand because in general and in France especially, a large range of pastries are supposed to be made by a "patissier" (pastry chef), not by a baker. Of course as everybody expects to find croissants and its derivatives in bakeries, all of them will be required to "make" and sell those products, so in a way croissants and other "layered dough" pastries became a bakery thing, also probably because those viennoiseries are the most "bread like" pastries. But that expectation to find croissants everywhere, which i would assume is quite recent, most certainly a post ww2 thing, introduced an opportunity for, or was promoted by the french food industry. As a matter of fact a very large percentage of those croissants are not made by bakers themselves, but by factories, and bulk sold as frozen products to be cooked in the bakeries, the same thing goes for the raw layered dough, pain au chocolat and probably a wide variety of pastries you'll find in french bakeries, for example custard based pastries with ready to make custard products. Now i do not blame bakers for this, making the dough, croissants, and other basic pastries, is a time consuming process and they cannot be sold at a high enough price to make them worth the effort unless you can target special customers in specific areas (tourists) or that you can balance your budget by selling a lot of higher prices pastries or bread. That brings me to the "croissant" law you mentioned, i would assume that it actually was never enforced but was an attempt to regulate the growing market of croissants without butter. Also there is no obligation to mention the fact that the croissants were made on site or that they are made with butter or not. Let's be clear there's no such thing as a croissant without butter, it's simply a low cost croissant. You can also learn about that by noticing products sold at supermarkets with the mention "pur beurre" (pure butter), to differentiate them from the regular lower quality versions. So you will find croissants with a more or less pronounced crescent shape that were made with butter and croissants completely straight without butter and it'll be up to you to guess what's what unless specified. The thing is that none of the industrial versions are really awful, they are average and sometimes can be pretty decent if properly cooked. Of course renowned bakeries, especially in Paris, will only sell home made pastries with higher quality produce and the correct shape, but i must say that the pain au chocolat you found was looking quite sketchy, it really should have had a brown crust exactly like a croissant. A final recommendation if you're on the lookout for "modern variations" of croissants and pastries, would be to visit a bakery called The French Bast*rds (yes their name is in english and it's really the word you're thinking of, but i don't want the reply to be moderated).

@Eldiran1

9 ай бұрын

@@eld0ntyr3ll I'm french too and i'm eager to explain why they are called "chausson aux pommes" . This pastries are from Saint calais , From the region "pays de la loire" . In 1630 after an epidemic , they decide to celebrate the end of it by a festivity called "la fêtes des chaussons". (the epidemic kill 2/3 of the town) For this occasion they created the famous "chausson aux pommes" . The chausson name is from the technique they used to fill the apple puree on it . Oh and btw this celebration are still going on to this day , and it's on the first sunday of september . Fun fact : They even create the "confrerie des chaussons au pommes" to perpetuate the tradition ^^

Pan un chocolate is so good because they melt real bits Of chocolate inside instead of sugar+fat chocolate spread. Didn't know the difference between straight and crescent. Have to go to France to taste the crescent. Very interesting video, thank you

this is so well produced, it feels like a documentary series right off netflix and the like

When I was in France I kept trying Croissant aux Raisin hoping to like it and I only had one that really hit

3:25 ah... I got corrected by my New Zealand teacher about "dough" here, he said it should be "pastry" bc there is no water lol I have no idea but I guess it depends xD

So this is why we call them "viennoiseries" ?

I always wanted to visit Paris. Being there on Bastille day isn't as crowded as I thought

@Eldiran1

9 ай бұрын

It's crowded but the Champs-Élysées are really large. And Paris doesn't have a lot of skyscraper (exept at la defense ). So the city is design that you can see the eiffel tower from nearly everywhere in Paris . I hope you can visit Paris , don't let your dreams fade away! For what it worth , i've always dreaming to visit japan since around 20 years ago. I never give up on this dream until this year where i've finally realised it ! PS: it's funny to read "bastille day" as we don't call this day like that in france ^^ ; it's called "fete nationale" ( national day ) or simply 14 july .

I loved doing a video on this too Austrian croissant was celebration from outsmarting ottomans

I don't know if you know but in france , called them "pain au chocolat" and not "chocolatine" or "croissant au chocolat" could lead to a problem. They are basicaly the same but each of these word aren't used on all of the french territory . It's a funny point of discord between french people ^^ . On the bakeries crisis , yeah it's sadly coming . It's not only based on butter shortage, it's also like you said , indexed on the price on energy who rise a lot after the pandemic/ukraine war. It's also related to the "quiet quitting" problem. A lot of young french don't want to get up at 4-5am to bake croissant and bread , even if french demand are still here . I'm living in the countryside for now and i'm affraid that my old baker , who still come with his truck to put baguette and all i wanted next to my windows everyday (it's VERY convenient ) , will retire without anyone to take his job . Great video btw

Thanks for those great videos. Just wanted to clarify one thing. Being French myself, you’re right, we love our pastries, however, the only thing we can’t live without, is bread. When it comes to croissants, we usually eat them for breakfast, but as a treat, like if we have guests or sometimes as a quick bite during the day, if we pass by a bakery…😊. French breakfast is pretty poor compared to the US or other countries, ( at least in Paris ), Just coffee with bread, butter and sometimes, jam. People think croissants is a big part of French breakfast….not true !!!.

@k_meleon

9 ай бұрын

It really depends on the people! I used to eat a viennoiserie(not necessarily a croissant but sometimes a pain au chocolat or a pain au raisin) every single morning.

@bosco4000

9 ай бұрын

@@k_meleon I am sure some people eat it every day, but I was just talking in general, from experience, growing up in Paris 😃👍

@k_meleon

9 ай бұрын

@@bosco4000 👍

Love these travel videos.

Keep up the good work! I hope you can do something on how French food influence places that colonized. Love the way you present how food changes through history and goes through localization!

Loving your content!! 🥐😻‼

this is fantastic, love your content!!

Thank you for the video!

Bread absolutely has it own flavor and no strangely it is not toasted flour, that is closet but nobody thinks Roux tastes like bread and if that were true they should. It is more like cereal made from nuts, granola tastes like bread for instance, because that is what granola basically is.

Keep doing what you’re doing

Please do why does India Pakistan and Bangladesh love curry

It’s the kipferl who is Austrian, the modern croissant that everyone know is French, Created by Sylvain Claudius Goy in 1915

No way a french will think is a pain au chocolat is a croissant.

You should team up with Johnny Harris and investigate the butter circumstance.

you should look into the chinois pastry in france - why is it called chinese?

10:10 ok so it sounds like it s Not about butter at all, just people's preference shifted lol.

Here in Quebec, it is called 'Chocolatine' instead of 'Pain au chocolat'. Also, pastries are called 'Viennoiserie' because it came from Vienne. I think it is because Quebec kept the 'old names'.

@ED-wl3xe

9 ай бұрын

Chocolatine is just as much in use in the South West of France and the term Viennoiserie is found on almost every shopfront that sells them throughout the country though... It has no relation whatsoever with the purported belief that Quebec holds on to a more antiquated expression of the French language!

@Eldiran1

9 ай бұрын

@@ED-wl3xe It's just because France keep the bourgeoisie way of speaking when in Quebec , they keep the noble way of speaking . Personnaly , "parquer son char" instead of "garer sa voiture" always make me laugh ^^

@ED-wl3xe

9 ай бұрын

Absolutely false misconception that has been repeated ad nauseam and only shows a total lack of understanding of the French language.

@Eldiran1

9 ай бұрын

@@ED-wl3xe Based on what ? I'm eager to learn but don't ask me to take you on your own word without any source especialy when you sound arsh/arrogant .

@9grand

5 ай бұрын

The only problem , these products appeared after the British conquest of Quebec . As such no way you keep the old version.

8:58 facts

@Eldiran1

9 ай бұрын

😄

Who is your handsome, charming friend? Is he single?? If I send him money will that impress him? He really brings this already excellent channel up another level, thank you so much for inviting him

@offthemenuyt

9 ай бұрын

i'm nothing without him

❤

Idk why are the Beatles so popular in America when they're from the UK?

💥💥💥💥💥👍

I never knew about the curved croissant being made with margerine although I always associated it with an industrialized croissant. The fact is today many bakeries (mom and pop ones too) actually don't make their croissants themselves and buy frozen ones, usually they have this shape. In my opinion this is clearly a downgrade to have commoditized such an iconic food to improve margins at the bakery's scale. In the end it makes it worse for everybody. But this is also the customers's fault, wanting to make the croissant an everyday occurence when it is clearly a luxury food. I am more willing to pay a high price for a really good croissant, acknowledging the craftsmanship, but on a rare occurence.

Ok is this man trying to off himself? 😂😂😂 too much fatty sugars 😂😂😂😂😂 but ye. Am curious, the reviews hahahah 😅😊 gg

10:43 again, that s too much said. imho that s not the case at all, simply in modern age with war near Europe etc there is simply less cash to spare for those things.

@MonographicSingleheaded

9 ай бұрын

ok I wonder if Yt wont delete my comment for that one word lmao. hahahah. cuz I learned many times Yt doesnt like being Real.

Who’s that Northern philistine you brought along refusing to join in with the task and repeating tired old tropes

Yeah, you should see what they did to tacos. It's appalling.

That’s not that many croissants in one day

I'm a bit disapointed you've not tried a savory croissant with ham, cheese and béchamel, it's one of my favorite way to eat them with the number one being croissant with almond.

I know that I will start a war but in the south of France the "Pain au chocolat" is called "Chocolatine" And I didn't knew that Chocolatine is a Croissant thanks for that

Remember guys, a chocolate croissant is called a Chocolatine! Not pain au chocolat!!

@bosco4000

9 ай бұрын

The word Chocolatine is only used in some regions of France and in Quebec, not in Paris. In most places it’s called Pain au chocolat. I know because it’s my favorite 😍

Paris is not the best city during August, especially for anything related to food and hospitality,

@augth

9 ай бұрын

He was there in July

@Eldiran1

9 ай бұрын

Yeah he was here on july man , didn't you see/ear that he was here during bastille day ?

The video is interesting though not telling much. But there is something very very annoying. Though it is based on the same dough, a pain au chocolat or a pain aux raisins are not croissants. Nobody will understand you in France if you show a pain au chocolat and call it a croissant. You didn’t mention almond croissants or croissant au jambon both based on a croissant. And talking about the history of croissants, Austria didn’t invent the crescent shape pastry. It can even be found in pharaos’Egypt. And if we say that Zang brought the kipferl to Paris, the techniques used to make what we call a croissant today is French. I am almost sure that any country has rules to define food products. At least to reassure the customer that he is really buying what he thinks he’s buying. As for the future of bakeries, we’ll see… French love their food but don’t like to spend too much money.

Please don't pronounce croissant like an American. I'm sure you've heard it pronounced properly. Anthor great video.