Ahh. It's all about that wonderful Brittany butter! Wish Wisconsin would get its act together, and start producing something akin to it. Grass fed cows would be a start!
I have it on good authority -- my son, the chef -- that European flour is different than ours, and from another authority -- Google -- that European milk products are different than ours, as well. On the dairy issue, the explanation is that in America we've been interbreeding our dairy cows for too long, whereas there's a variety of milk cows in Europe. Although that thought may be spreading here in the U.S. as I see articles from time to time that some dairy folks are importing different breeds of dairy cows. But that's all I recall. Can't give you any more facts on the original sources. These U.S. ingredients may have affected your health issue. But enjoy yourself. Photos are so enticing.
I heard from another gluten intolerant friend that she can eat Italian pasta but not North American pasta. The wheat strains must be different. Pure semolina in Europe?
I was introduced to kouign amann a couple of months ago by our new small town bakery. I’m in love with it! So amazing that you got to have it on your trip AND chocolate mousse, which has always been one of my favorites. I was salivating as I was reading your write up!
I love the videos with your post! I can feel what it is like to be there with you!
The stove and kettle are comforting, yet bittersweet. I know you are missing your dearest companion and I know you were thinking about her. I'm sure she was there with you as well.
What a great adventure, Kate! You definitely tempt me to want to follow in your footsteps and also to want to learn to make (and pronounce!) kouign amann.
Me too, Marianne! I will see if I can source some European flour to use when learning how to make them. I mean, I really have to taste test these as I go, right?
I little in a small town in NJ and we luckily have several French bakeries within driving distance. I wish I could walk to them because these little beauties live up to, “a minute on your lips, a lifetime on your hips.” 🤣
That looks like so much fun. How did you do with the wheat this time? No reaction I hope?
I was very lucky up one of the last meals. I ordered a GF meal that wasn't.
Ah bummer, but it is nice to know you can have a bit of pastry.
Ahh. It's all about that wonderful Brittany butter! Wish Wisconsin would get its act together, and start producing something akin to it. Grass fed cows would be a start!
The Breton salted butter is wonderful!
I’m going to be following you as you learn to make kouign Amann, Kate. I’m looking forward to your recipe!
I’m looking forward to it, too, June!
I have it on good authority -- my son, the chef -- that European flour is different than ours, and from another authority -- Google -- that European milk products are different than ours, as well. On the dairy issue, the explanation is that in America we've been interbreeding our dairy cows for too long, whereas there's a variety of milk cows in Europe. Although that thought may be spreading here in the U.S. as I see articles from time to time that some dairy folks are importing different breeds of dairy cows. But that's all I recall. Can't give you any more facts on the original sources. These U.S. ingredients may have affected your health issue. But enjoy yourself. Photos are so enticing.
Yes! I’ve heard this before, too, Marilee.
Loved your post and the pics were beautiful. I might have to give kouign amann a try. It looks so wonderful.
We can compare notes!
How did you learn of this trip, Kate? It sounds amazing!! ❤️
I’m friends with the leader.
I heard from another gluten intolerant friend that she can eat Italian pasta but not North American pasta. The wheat strains must be different. Pure semolina in Europe?
It’s sure something, Marg!
I would like to stowaway in your luggage 🧳 next trip. What a time!
Cool! Can you fit in my backpack, Jolene?
That’s better then I can hang out in the plane cabin with you on the way over 🤣
C'est parfait!
Oui oui! 🥂 🤣
I was introduced to kouign amann a couple of months ago by our new small town bakery. I’m in love with it! So amazing that you got to have it on your trip AND chocolate mousse, which has always been one of my favorites. I was salivating as I was reading your write up!
Oh, this is wonderful, Teri!
I love the videos with your post! I can feel what it is like to be there with you!
The stove and kettle are comforting, yet bittersweet. I know you are missing your dearest companion and I know you were thinking about her. I'm sure she was there with you as well.
I very much am, Mel. Thank you for thinking about us. I know she is with me and, when the time is right, she'll send a new companion.
What a great adventure, Kate! You definitely tempt me to want to follow in your footsteps and also to want to learn to make (and pronounce!) kouign amann.
Brittany is beautiful, Ruth. It's a part of France I had not been to before. The people are wonderful and the food is great.
Hope to go someday. I really enjoyed reading about your trip there and look forward to more!
I’m enjoying savoring the memories of the trip.
Kate, what a way wonderful trip. Now I’m craving kouign amann!
Me too, Marianne! I will see if I can source some European flour to use when learning how to make them. I mean, I really have to taste test these as I go, right?
I little in a small town in NJ and we luckily have several French bakeries within driving distance. I wish I could walk to them because these little beauties live up to, “a minute on your lips, a lifetime on your hips.” 🤣
Oh you are lucky!