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February 16, 2009

More adventures in shopping with your restaurant critic

pastry.jpg

 

I've gotten into the habit the last few weekends of going to Eddie's of Roland Park on N. Charles street to buy a loaf of Bonaparte multi-grain bread.

It makes good breakfast toast, and I tell myself it's as much of a treat as a croissant would be because even though it's healthful, it's horribly expensive. (Do you follow my reasoning here?)

So why, you may wonder, is there a photo of mille-feuilles with this post? ...

Yesterday when I called to see if the store had a loaf, I was told Eddie's was probably going to discontinue carrying Bonaparte bread. I ended up driving down to Fells Point to the Bonaparte bakery itself, which is quite a hike for breakfast toast, not to mention the parking situation there. I guess multi-grain toast is a habit I'm going to get out of pretty quickly now.

The good news is that the loaf at the source cost $6, almost $2 less than the last time I bought one. The bad news: I spent $9 on two mille-feuilles.

They are one of my favorite pastries (I usually call them napoleons because I think more readers know them by that name, but out of respect for the French patisserie, I'll use the proper name.)

I like them made with puff pastry, pastry cream and fondant on top, just the way they look in the photo. But I was disappointed that Bonaparte makes them so huge. I ate a whole one last night (bad Elizabeth) and felt like the boa constrictor digesting the suckling pig afterward. Not to mention that if they were half the size they might not cost $4.50 apiece.

On the other hand, I don't know of anywhere else locally to get mille-feuilles without special-ordering them. That's probably a good thing.

Posted by Elizabeth Large at 5:38 PM | | Comments (53)
        

Comments

If they were half the size, they might cost $2.75 apiece, so I think you might have gotten a pretty good deal.

I think feuilles is one of the hardest words to pronounce properly in an English sentence without sounding like a tool.

"mille-feuilles"? I always thought they were Napoleans...

oops - bad reading on my part. never miiiiiiiiiiiiind!

Elizabeth,
You might want to try Ezekiel 4:9 bread. It's made from sprouted grain and tasted like a very expensive loaf of bakery bread. I have been eating it as toast in the morning and it's fabulous. Most stores carry it in the Organic frozen section but Trader Joe's sells it fresh. I do keep it in the freezer because it tends to mold very quickly.

www.foodforlife.com

Thanks! EL

Is sounding like a tool a bad thing? My daughter tells me all the time I sound like a tool. I thought it was a compliment.

Oh if you can't pronounce mille-feuilles, you can always lip synch it.

Sorry EEL, tool is bad. But if your kids aren't embarrassed by you then you're doing something wrong. Apparently I couldn't be more lame if I had Bell's palsy, a big shoe and hook hand.

Wegman's has an interesting selection of frozen breads in their organic section. We like the hemp bread, among others.

Frozen bread? Abandon hope all ye who enter there. Give me fresh bread or give me death! I know toast was probably invented to dispatch stale bread to the gnarled gurgling gullets of the bourgeoisie, but I embrace the delicious oxymoron of fresh baked toast!

You could have bought one mille feuille and cut it in half....Then they would be half the size and you'd have two for the same price you paid for one. ;)

I agree. That's what an adult would have done. EL

Wouldn't cutting it in half make it a cinq-cent feuille?

It's gonna cost more than five cents, Cheap Jim.

Cheap Jim was making a joke. Mille feuille means 1000 sheets or layers. Cinq cents is 500 not 5 cents, but you probably knew that. BTW I caught OMG2 trolling the mommy blog (see Salma Hayek). What did you do to him?

$8 for a loaf of bread? ELIZABETH!

Goodness gracious. Here we are in a recession, with the Sun gearing up for layoffs and, as always, starving kids in China, and you're dishing out $8 for a few pieces of breakfast toast?!!?!?!

My my.

Actually, slicing a mille feuille will give you two mille feuilles (or would that be milles feuille?), just smaller ones. At least if you slice it vertically (and if you attempt to slice it horizontally, you deserve whatever happens).

Amanda, I have a fatal weakness for puns, especially multi-lingual puns.

Is that bread two and half times better than what you can buy at TJ's?

Cheap Jim made a joke, A joke. A good literate one. Stop dissecting it. It's a joke!

$8 for a loaf of bread? Oh my goodness. You should be more sensitive to all the people suffering without bread during these dire times. I read a story about a man in West Baltimore named Jean Valjean who didn't have any money for food for his seven children and stole a loaf of bread. Today he is serving one year in prison.

Schmenn, are you sure this wasn't Les Miserables?

http://www.youtube.com/watch?v=FVoJl7DtVbo

Salma Hayek is on CCMs? I need to get out more.

(Imagine...oh, never mind.)

are you sure this wasn't Les Miserables?

Sam, your satire detector needs adjustment.

Thank you Hal. You put that more gently than anything I could think of.

Oh, and welcome schmenn. Haven't seen you around here before; hope you keep visiting.

I bought a bag of raw organic granola that costs $11.99 (!) for a one pound bag and it is --

....take it away, Danny Kaye:

gluten free and wheat free and nut free it's all hand made in an all raw kitchen all family owned (in Caleeforney!) it's all live ohhhhhhh.... all seeds sprouted not trans fats no cholesterol no gmos it's got buckwheat goats organic dates srouted organic flax seeds organic raisins and ohhhhhhhhhhhhh it comes a red resealable bag. It's the goodie-goodiest granola -- NO, the goodie-goodiest food product -- NO the goodie-goodies ANYTHING in the world.

Um, Gorelick, what's buckwheat goats? I've heard of nanny goats, Nubian goats, and even mountain goats, but buckwheat goats? Not so much. :-)

Dottie, buckwheat goats have a cowlick on top of their heads.

I though Buckwheat goats were a type of Billy goats.

From the Internet

Buckwheat is loaded with nutrients, especially protein, and it has a nutty, earthy flavor. It's most commonly ground into a dark, gritty flour and used to make everything from pancakes to soba noodles. Eastern Europeans also like their buckwheat crushed into small groats, which they toast in oil and use to make side dishes and breakfast cereals.

crunchily satisfying...

I must name my next goat Kasha.

I think Kasha would be a great goat name (or cat for that matter). Lissa - if you really have had (or will have) goats, you have to meet my partner someday. She is the Dr. Doolittle of the relationship and is living for the day we can have enough land to have a small herd of goats.

She ... is living for the day we can have enough land to have a small herd of goats.

Ah, the romance of life on the farm.

My sister has had a number of goats throughout the years (they live on a farm in CC). Their first goat was named Clover, and would go in and out of the house via the doggie door. She took a liking to lounging on the reclining chair, while eating Cheetos! She would also walk down to the bus stop with my sister to pick up the kids. The walk back was up a steep hill, so my nieces would hang their heavy book bags on her horns.

Goats are one of my favourite farm animals. They are sweet, loving and taste good. I also like goat milk cheese.

I have a small fantasy of having goats someday, and trying to make goat milk cheese. This would require pigs (my second favourite farm animal) to eat my mistakes. And lots and lots of fencing.

It just kind of balloons from there, I fear. I mean, have you ever met one of those cute Dexter cows? And who could resist an Icelandic horse?

Lissa - Once again, you made me laugh out loud at work with "They are sweet, loving, and taste good". Not sure what an Icelandic horse looks like, but i immediately pictured Owl's beloved Snickers.

Back in the commune days, I became the goat-tender by default. (Everyone else hated them) Frankly, goats become annoying after a while. They don't listen. They deliberately butt humans between the legs, which is painful for a woman and the men always want to indulge in high drama. They can get out enclosures that would seem goatproof.

Goats also eat horse's tails and then die from what happens when they try to process the hair.

I ain't recommendin' 'em.

My favorite goats are the fainting ones. They remind of "Rusty the Narcoleptic Dog". Google it.

Buckwheat groats are just the unprocessed grains of buckwheat minus the husks (or other grains). Groat comes from the same Olde English word as grits (shoutout to habibati).

mmmcorn - just the mention of fainting goats cracks me up and yes, quite like Rusty (at least in my imagination)!

mmmcorn,
I did google it. Fainting Goats.

Cool.

Geez, I just realized I have been posting as anonymous...

How on earth did we get from pastry to fainting goats? I think they are faking it. If you look closely, you can see a few tails wagging.

How on earth did we get from pastry to fainting goats?

It's Gorelick's fault for mispelling groat.

Dahlink,
The goats don't actually faint and lose consciousness, its just in their makeup that when they are surprised or just excited, their legs freeze for a few moments. Fainting Goats is just one of their nicknames.

Oh goodness. I meant google Rusty, but it's the same thing really. I cannot watch Rusty without giggling like a school girl - which is quite embarrassing for a 28 year old man! And if memory serves me correct they tackled fainting goats on Mythbusters.

Tails wagging? They're not dead! Just fainty. It's a real thing. A by-product of selective breeding, like the women in Bronte novels.

How on earth did we get from pastry to fainting goats?

It's Gorelick's fault for mispelling groat.

Let's blame gorelick for everything.

I swear I am going to get fired...I cannot stop laughing over the fainting goats. I'll have to check with my sister and see if she had any fainters.

Let's blame gorelick for everything.

I guess that would make him the designated scapegoat.

Dirty Jobs, not Mythbusters for fainting goats.

Bonus point to Hal VoR!

RtSo, you're right. Either way it was hilarious!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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