Feast and Vine, Bordeaux Bakery was the setting for an event called Scrumptious Treats. As a café, Bordeaux has seen better times. However, there is no denying what they are best at: baking (and, in particular, pastry).
This is the first time the kitchen at Bordeaux has been open to the public and owner/pâtissier Jean Louis gave us a tour looking at the amazing kitchen equipment imported from France. Everything starts cranking up from 1 am each day and most of the baking is finished by 2-3 am (or 5 am at the latest), leaving the bread enough time to cool so it isn't too hot when it is picked up by the other Bordeaux bakeries at 5.30 am. We felt like miniature cartoon characters wandering among the huge ovens, fridges and mixers that would put my little Kenwood cake mixer to shame.
|Now THAT'S a mixer!|
|Jean Louis showing us one of the fridges|
|Sauterne and a blueberry tart -|
the perfect wine and food match
Advertised as a two-hour event, we were finished after 1 hour and 10 minutes, which is a bit cheeky but we got to take home a duchess cake each, so that (kind of) makes up for it.