Friday, May 6, 2011

It's the Patisserie's Fault!

Good morning / Bonjour!

At least it's morning by the clock but not by my body or by my brain! MH and I got home last night from our  trip to France at about 7:30 PM central time (1:30 AM Provence time.)  I was in bed by 9:00 PM and up again at 2:30 AM this morning - wide awake and ready to go.  So................I got up and unpacked our suitcases at 3:00 AM.  I'm a little fuzzy so please forgive me if I don't make sense.

My intention was to post while in Provence but the days were not as long as I hoped (I would swear there are a few less hours in a day there!)  We were up before dawn, in the car and en route to the  Brocante du jour most mornings and then not back in our room again until after 10:00 or so many evenings.

Aux Délices Patisserie in Villeneuve-lès-Avignon
aka "The Scene of the Crime!"

So this first morning home, tired and dull, I started to get dressed. Much to my dismay (but not my surprise) I found that none of my clothes felt quite right.  Ten days in France and even more visits to the Patisserie could possibly be the reason.  Could anything be better in the morning than to wake up in Provence and have a breakfast of fresh croissants with butter and homemade jam?  Well...............yes, I think there could's the mornings when I woke up in Provence and had a CHOCOLATE croissant for breakfast!  Between the breads, pastries and the glacier I'm envisioning a bathing suit nightmare.

The picture above was taken in Villeneuve-lès-Avignon where we spent a lot of our time.  This is the patisserie where John bought chocolate croissants (pain au chocolat) for us while I was working my way through the Brocante Market.  I've decided that these pastries are aptly named "pain" au chocolate because of the pain I'm going to go through to get them off of my waist!

A pain au chocolat (chocolate bread), also called a chocolatine in southwestern France and in French Canada, is a French pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar to puff pastry, with one or two pieces of chocolate in the centre. Pain au chocolat is made of the same puff pastry variant as that for a standard croissant. Often sold still hot or at least warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets. (Information copied from Wikipedia)

Bon Appétit, Mitty

1 comment:

  1. It's nice find you on the web! We enjoyed meeting you in Tavel. I look forward to following you on your blog!