19 Nov Les meilleures boulangeries de Montréal : interview de Marc-André Royal, La Bête à Pain (CBC Life)
Posted at 00:45h
in Actualités
CBC has come and visit the famous Ahuntsic Boulangerie and interviewed Chef Marc-André Royal about his bread.
Marc-André Royal talks about his bread to CBC Life
(video transcription)
“People worry that bread is bad for you. To that, I say that bad bread is bad for you and good bread is good for you.
I’m Marc Andre Royal, the owner of the bakery, la Bête à Pain, here in Montreal.
I got into bread basically, when I was younger. I was working in restaurants in London, England, and New York and all the bread was made in house. I was always really obsessed with it. You know, it smells like butter, smells like fresh bread that maybe you’re mom was making when you were a young kid. And the crusts are very important. You get the nice cracking noise on it. So, it doesn’t look like it’s made from a machine. It looks like it was made by someone, today, super fresh, with love.”
The secret of good bread
“You can’t cheat with bread. It’s kind of, a very simple thing but, hard to master. There’s few ingredients, right, so it’s almost religious it’s really, when you talk to bakers
they’re very obsessed with the starter, the wheat the technique and all that. It’s about searching out that perfect bread and just doing it day after day. Breads are very healthy because of the fermentation process. Basically what happens is that acid lactic will transform some of the chemicals and you’ll be able to absorb the minerals easier in your body where it’s not fermented, all the minerals just get flushed out. SSo that’s why the fermentation process is really key. It’s better nutrition. So, get to know a good bakery and ask for how it’s made.
So there you go. We’ll leave if for about 45 minutes, maybe. The bread will decide with it’s ready.”
La baguette
“Most sold bread in the world, probably: baguettes. Eighteen hour fermentation. What you’re looking for is a well cooked baguette : nice and crispy on the outside. And a really nice inside. Nice bubbles in there. Best bread ever. Very popular these days.”
The other products that clients love in our Bakery
“All across Canada (I’m pretty sure). Multi-grain bread. Because of the Omega-3s. You know, all the grains, all the seeds in there. Excellent with toast too because the seeds get toasted. It’s really really amazing for sandwiches and stuff like that.
Any viennoiserie, any breads that’s left over ? We just dice it up add a little cream, a little eggs, a little milk nutmeg, cinnamon, ginger, and you just make bread pudding and we serve this for breakfast, here at the bakery.
There’s croutons you can make very simple, but so good.
Viennoiserie is French for pastry. So the fresh croissant in the morning, that what makes a bakery. What you’re looking for is a nice golden colour and you want to see the layers that’s the layers of butter and dough and that will make it crispy and flakey, and that’s what’s good about them.
Make a habit of going to your bakery, you know twice a week once a week, and buy fresh stuff eat them, then go back again, you know. When they’re just on point just freshly made, it’s a world of difference.”
