Indulging in the Essence of French Baking: A Taste of Paris in Chicago's Old Town

As the world turns its attention to the Olympics in Paris, a small bakery in Chicago's Old Town neighborhood is offering a glimpse into the heart of French culinary tradition. La Fournette Bakery, a 12-year-old establishment, is faithfully recreating the quintessential French baked goods that have captivated the global palate.

Elevating the Everyday: The Art of Baguettes and Croissants

The Baguette: A Versatile Staple

At the core of French cuisine lies the humble baguette, a staple that has transcended its humble origins to become a symbol of Gallic culinary prowess. Pierre Zimmermann, the owner of La Fournette Bakery and a native of Strasbourg, has made it his mission to introduce Chicagoans to the essence of this iconic bread. "As a baker, the baguette and the croissant are the two main products in France," he explains. "I grew up between baguettes and croissants. That's the story of my life."The baguette's versatility is unparalleled, serving as a foundation for breakfast with butter and jams, and finding its way into various dishes throughout the day. Zimmermann emphasizes the importance of the baguette's signature crusty exterior and tight interior crumb, which set it apart from its counterparts.

The Croissant: A Flaky Masterpiece

Complementing the baguette is the croissant, a light and flaky pastry that has captivated the hearts and palates of pastry enthusiasts worldwide. Zimmermann's dedication to perfecting this French icon is evident in the meticulous process he and his team employ."We start with the dough, it has to rest. Then we incorporate the 82% butterfat Plugra butter – the good stuff," Zimmermann explains. The dough is then carefully folded and pressed thin, creating the layers of butter and dough that are essential to the croissant's signature texture. "The lamination has to be done at the right temperature, with the right equipment, so we don't force the butter into the dough."From the surfboard-length dough sheet, the team carefully cuts out triangles and hand-rolls them into the classic croissant shape. Baked for 16 minutes, the croissants undergo a third rise in the oven, emerging lightly browned, tender, and flaky, with a light, open-air crumb that showcases the thin layers of butter and flour.

Expanding the Horizons of French Baking

While the baguette and croissant remain the cornerstones of La Fournette Bakery's offerings, Zimmermann has also expanded his repertoire to include a variety of other French-inspired creations. "Even though La Fournette produces about 500 croissants every day, there are other flavors to try as well, including chocolate and almond," he notes.This commitment to authenticity and innovation has earned La Fournette Bakery a loyal following among Chicagoans and visitors alike. As the world turns its attention to the Olympics in Paris, Zimmermann is proud to be a cultural ambassador, sharing the essence of French baking with the city he now calls home.