My favorite bakery is about a mile down the street from us. Lately my dear wife and I go over there about once a week, and I get a loaf of bread. It's not exactly what I might think of as a "normal" loaf of bread. It tends to have a lot of local grains in it, and maybe a spare ingredient or two I wouldn't have thought of for bread. It also costs more than I ever imagined a loaf of bread might cost; nine, ten, eleven, twelve dollars. But I have found that I can pick any bread there, take it home, and find it profoundly delicious. Today's bread was called something like Mueslibrot, and it had rye, oats, apricots, and several other things I can't remember. This one was a dense, heavy, squared off loaf. At home, feverish with hunger, I cut a slice of it, spread some homemade maple lime tamari mayonnaise thickly on it, threw some local smoked turkey on top of it, along with a few slices of ripe avocado.
That bite!
I felt like a cooking genius.
I am not a cooking genius.
It's really good bread.
Around the corner from this particular bakery is another one that only opens four days a week, and then only for a handful of hours until it sells out, which it surely does every time. I have never eaten anything from this bakery because I couldn't hack the wait in line which is always prodigious. So around the corner from the best bakery I have been to in Saint Minneapolis and possibly the whole United States, is another that is, apparently, so good that people wait in line for half an hour despite the first one being readily available.
What is going on with all these great bakeries!
And then, heading in the opposite direction from these bakeries, though still only a few miles away, is a patisserie where we get our flourless brownies. Their patisserie are also terrific, and an hour ago we had a a rocher, which was basically like a macaroon, but maybe the best one I've had.
So...
I have a theory.
Saint Minneapolis knows we are leaving for France soon.
It's helping to prepare us.
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