Well, I hit the wrong keys and who knows where what I just wrote went.... Anyhow, thanks for writing (and ordering the book) and glad you enjoyed the newsletter. France is starting to go in the direction of Japan, the vending capital of the world, though I don't think it will ever get there as people prefer things to be more personal here.
I pre-ordered my copy! Very exciting, and I’m glad you’re receiving lots of support from other authors. Anyone who can reference Shackleton and Erwitt in a single newsletter deserves praise! I haven’t tried a baguette vending machine, but I like the French idea that there needs to be permanent access in bread—like the boulangeries organizing their closures on different days of the week and for different weeks of summer. In the town near us, there’s a vending locker with locally-sourced fresh vegetables, since they don’t have a frequent market. And at the ski station we go to, there are now vending lockers at the top of the main lift with local beaufort, rillettes, and saucisson, complete with a folding Opinel knife so you can enjoy your treats. I can’t remember if they also sell bread, or if you are expected to always carry a baguette with you…
Thanks so much, Elizabeth. Can’t wait to see what else they manage to squeeze into those vending machines next. They can be convenient, I know, and Japan uses them ubiquitously, but bread? Baguettes? Not for me. I consider it a lucky day if I manage to time it right and get a still-warm baguette. Thanks for writing and sorry for my delay in answering. I’m a Neanderthal with this digital stuff…..
Oh, yes, agreed. We’re very lucky to live across the street from a great bakery. I can smell the bread all day, which is a nice treat for me, since can’t actually eat it (GF). My kids usually go for the afternoon tradi and it’s often warm :)
Lucky kids. This year the local boulangerie introduced a new baguette: baguette fruit with tiny pieces of dried fruit and nuts. It’s better than a breakfast cereal, especially toasted and covered in Demi-sel butter.
Well, I hit the wrong keys and who knows where what I just wrote went.... Anyhow, thanks for writing (and ordering the book) and glad you enjoyed the newsletter. France is starting to go in the direction of Japan, the vending capital of the world, though I don't think it will ever get there as people prefer things to be more personal here.
I pre-ordered my copy! Very exciting, and I’m glad you’re receiving lots of support from other authors. Anyone who can reference Shackleton and Erwitt in a single newsletter deserves praise! I haven’t tried a baguette vending machine, but I like the French idea that there needs to be permanent access in bread—like the boulangeries organizing their closures on different days of the week and for different weeks of summer. In the town near us, there’s a vending locker with locally-sourced fresh vegetables, since they don’t have a frequent market. And at the ski station we go to, there are now vending lockers at the top of the main lift with local beaufort, rillettes, and saucisson, complete with a folding Opinel knife so you can enjoy your treats. I can’t remember if they also sell bread, or if you are expected to always carry a baguette with you…
Thanks so much, Elizabeth. Can’t wait to see what else they manage to squeeze into those vending machines next. They can be convenient, I know, and Japan uses them ubiquitously, but bread? Baguettes? Not for me. I consider it a lucky day if I manage to time it right and get a still-warm baguette. Thanks for writing and sorry for my delay in answering. I’m a Neanderthal with this digital stuff…..
Oh, yes, agreed. We’re very lucky to live across the street from a great bakery. I can smell the bread all day, which is a nice treat for me, since can’t actually eat it (GF). My kids usually go for the afternoon tradi and it’s often warm :)
Lucky kids. This year the local boulangerie introduced a new baguette: baguette fruit with tiny pieces of dried fruit and nuts. It’s better than a breakfast cereal, especially toasted and covered in Demi-sel butter.