{"id":252,"date":"2011-05-01T16:56:59","date_gmt":"2011-05-01T16:56:59","guid":{"rendered":"http:\/\/frenchrivieratraveller.com\/blog\/?p=252"},"modified":"2011-05-01T16:56:59","modified_gmt":"2011-05-01T16:56:59","slug":"best-baguette-on-the-french-riviera","status":"publish","type":"post","link":"https:\/\/frenchrivieratraveller.com\/blog\/best-baguette-on-the-french-riviera\/","title":{"rendered":"Best Baguette on the French Riviera"},"content":{"rendered":"
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Le Petit Moulin baguette<\/p><\/div>\n

Oh, so what. A baguette, you might think. How good could it be? It’s just bread, after all. Granted. If all you’ve been eating is that tasteless, industrial, feeble excuse for a baguette that’s on sale everywhere from supermarkets to your lesser boulangeries<\/em>, I can forgive your cynicism. Reader, I submit for your consideration Le Petit Moulin<\/em>, a boulangerie under the loving supervision of Christian Rassent<\/strong> and winner of the 2010 Best Traditional Baguette in the Alpes-Maritimes<\/strong> award.<\/p>\n

Where the standard baguette is crisp on the outside and soft on the inside, Mr Rassent’s loaf has a slight crispiness on the outside giving way to an airy but chewy intererior. The standard baguette is almost odorless and has a slightly cloying, immediately forgettable flavor. At Le Petit Moulin <\/em>the baguette has a distinctly nutty aroma and the robust sweet\/sourflavor\u00a0 lingers in the mouth. It’s a bready-bread. Best of all, it lasts. The standard baguette is pretty much finished in 12 hours and is rock-hard in 24. Rassent’s bread is still delicious after days.<\/p>\n

What’s his secret? The starter dough. Eschewing baker’s yeast, this bread-man uses a sourdough starter. It takes longer but there’s just no comparison when it comes to the texture, the taste or the longevity of the loaf.<\/p>\n

Must cost a fortune, then? Not so. His loaf is a mere \u20ac1.20, only slightly more expensive than inferior bread. But you will have to go out of your way for it. Le Petit Moulin<\/em> is far from anyplace a tourist would ever think to visit in a neighborhood the French tactfully call populaire.<\/em> It’s at 144 bd Madeleine<\/strong>, Nice<\/a> not the most convenient location but what is convenient is the automatic bread dispensary just a few blocks away at the intersection of Route de Canta Galet and Route de Bellet, not far from Nice’s vineyards.<\/a><\/p>\n

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Automatic bread dispensary open 24\/7.<\/p><\/div>\n

 <\/p>\n

<\/div>","protected":false},"excerpt":{"rendered":"

Oh, so what. A baguette, you might think. How good could it be? It’s just bread, after all. Granted. If all you’ve been eating is that tasteless, industrial, feeble excuse for a baguette that’s on sale everywhere from supermarkets to your lesser boulangeries, I can forgive your cynicism. Reader, I …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8,5],"tags":[],"class_list":["post-252","post","type-post","status-publish","format-standard","hentry","category-nice","category-nice-restaurants"],"yoast_head":"\nBest Baguette on the French Riviera - French Riviera Travel News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/frenchrivieratraveller.com\/blog\/best-baguette-on-the-french-riviera\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best Baguette on the French Riviera - French Riviera Travel News\" \/>\n<meta property=\"og:description\" content=\"Oh, so what. 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