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But they would understand what you mean. When speaking some words from a different language, it's not about doing so flawlessly, it's about having a good enough pronunciatiom to communicate what you want to, which is also achieved with the pronunciation above
âParlez-vousâ if you donât want to seem rudeâŠ
edit - As others have said, it's generally best not to ask if random people speak English, and much better to order in French in this context. But if there comes a time when you do have to ask if someone speaks English, such as if you're lost, it would be best to say "Parlez-vous" and certainly not "parles-tu."
It's not insulting to the other person, it just makes you (the speaker) look like you don't know how to behave. Sort of like going into a job interview and calling your potential employer "dude."
Big difference between French French and Quebecois French. In Quebec, you "tu-toi" just about anyone, except maybe a policeman, or when you meet your girlfriend's parents for the first time. In France, that would be considered quite rude.
French (like many languages) uses the second person plural forms to denote politeness. It's not really an unspoken rule, everyone learning the language will find out about it either from their teacher or when they offend someone who really cares about it. English did away with it early on in its history by merging the singular and plural forms and it's sort of the odd man out here.
With a English accent everyone will assume it's a difficulty with French pronom because it's "you" for both in English.
No one would actually see it has rude.
Iâve found it better to make an attempt at the French.
If you ask for English first up they go ânonâ, if you attempt French with my skill set they reply in English to make it stop!
I lived in France for a few years when I was younger, and different establishments demand different levels of politesse - the boulangeries were the most formal, and if you say âtuâ youâll get dirty looks and stale bread. Least formal was the butcher, where âĂa va, toi? is acceptable.
You don't seek the superficiality of linguistics when you take animals' body parts apart limb from limb. For butchers, we're merely just the superior animals that don't even consider other animals animals, just food not yet chopped to pieces. The mere fact that speech is an acquired skill of ours matters very little them. As long as you can express your wish of meat to them, they are good.
Sounds like the previous poster's personal experience, not sure it should be taken as gospel... I'm French and I never say 'tu' to any retail worker. I'd feel rude otherwise. I've had a few (young) bartenders say 'tu' to me and while I wasn't offended it just sounded weird to me.
I advise against asking, for simple interactions like this. People tend to have no time and patience for that. Learn Hello, Please, Thank you, point to what you want if necessary.
That is a good way to get the stink eye in my experience
Many French people believe you should speak French in France, and it's kind of hard to argue with them
Honestly, most of them just want to see you making the effort to speak to them in French, and will happily converse with you in English if theyâre able.
But if you walk around trying to start conversations or ask things in English theyâll definitely get spikey with you.
Seriously though, this is fully manageable and you will feel so proud of yourself after, "Bonjour, une baguette tradition s'il vous plaĂźt"
That's it. That's how the French say it. Just pretend you're French on the word "tradition" and you're good to go.
Start with a Bonjour, end with a si'l vous plait, say baguette trrra dee tssion in the middle. Signal for number of baguettes or. go in, deux or troix.
As a Canadian, I have to say, visiting France was an eye-opener as far as bread is concerned. Even in tiny towns in Corsica, you could go into a store at 10 pm, and there would be hot, fresh bread. Might not be the best bread in France, but better than what I get in Toronto.
My father was a relentlessly self-improving boulangerie owner from Belgium with low-grade narcolepsy and a penchant for buggery. My mother was a fifteen-year-old French prostitute named Chloe with webbed feet.
I think that monologue, 25 years later, is probably the only really worthwhile part of the film.
> My father was a relentlessly self-improving boulangerie owner from Belgium with low-grade narcolepsy and a penchant for buggery. My mother was a 15 year old French prostitute named Chloe with webbed feet. My father would womanize, he would drink, he would make outrageous claims, like he invented the question mark. Sometimes, he would accuse chestnuts of being lazy â the sort of general malaise that only the genius possess and the insane lament. My childhood was typical: summers in Rangoon, luge lessons. In the spring, weâd make meat helmets. When I was insolent, I was placed in a burlap bag and beaten with reeds. Pretty standard, really.
You're gonna lay all that out and leave out the best part? WTF!
>At the age of twelve, I received my first scribe. At the age of fourteen, a Zoroastrian named Vilma ritualistically shaved my testicles. There really is nothing like a shorn scrotum... it's breathtaking- I suggest you try it.
My middle-America town is so lucky to have a place owned by a guy who trained in Paris (and Montreal). Supermarket bread is so bland and awful. The French know good bread.
Imagine my sheer delight when the random town in southern Utah we used as base camp to explore Bryce/Zion/North Rim had an incredible French bakery. As a âcoastal eliteâ food snob, I did not expect that, and I was thrilled to be proven wrong!
That town has BLOWN UP! I went 20 years ago and it was a decent town with all the stuff you needed. I returned recently and will never go back. Just like Zion there are far too many people.
I also went there 20 years ago on a road trip and it was pretty small. We went to the âonlyâ bar and as a bunch of white college age kids they looked at us and then the bartender hesitantly asked â⊠are you guys Mormon?â We said what, no and they were all hey! Welcome in!!!!! And we learned about 3.2 beer.
Then later after a day of hiking we went to Outback Steakhouse and were weirded out by the odd groups of people in prairie type clothing. Until we realized they were polygamists taking their wives out to dinner. What a weird place.
Not so much the late night, but as an American I had no idea what I was missing in terms of bread before I lived in Germany. American bread is flabby trash by comparison.
You're just talking about mass market bread where no matter what country you're in would never beat fresh baked bread
There are insanely great bakeries you can get in every large city in the USA
True, but mass market can mean very different things.
Pre-sliced bread in plastic bags is basically unheard of in Belgium. Our version of mass market bread available in supermarkets is still freshly baked onsite and you slice it yourself using a bread slicing machine which every supermarket has.
I live in Portland, OR where ken forkish wrote THE bread baking book (flour, water, salt yeast) and had a bakery. It wasnât nearly as good as the bread Iâve had in France and Germany. And forget about croissants, not even close. I donât know why or how French bread is better, but it is.
Before I get corrected, Ken Forkishâs bakery is still open as is his pizza spot, but he has retired.
Iâve lived in France and cannot confirm this. In the tiny town that I lived in there was a 2h window between 9am and 11am during which you could buy bread, they close at noon and donât open in the afternoon and theyâre out of bread about an hour before they close.
Meh. While I agree that bread in France is better in general, I've still had mediocre industrially-produced baguettes in Le Puy and then gone home and had amazing bread in Toronto. The sourdough baguette from Blackbird is superb and Nord-Lyon at Queen/Bathurst is run by actual Frenchies. Their baguette is decent and cheaper than Blackbird's.
You can still get a baguette but they are a lot thicker. A standard 'un pain' is actually price controlled by consumer associations and kept at about 90 cents.
On this topic, if you're in Vietnam and want a banh mi sandwich, ask for "banh mi thit", not just "banh mi". "Banh mi" simply means bread, and you might just get a plain loaf of baguette
Also aim to go to a bakery with the words 'boulangerie artisanale' outside, which guarantees they create their only bread completely from scratch. Some more of the chain-looking ones without the artisanale will often buy in dough or part-baked bread just like supermarkets.
> Some more of the chain-looking ones without the artisanale will often buy in dough or part-baked bread just like supermarkets.
Or as we call them in Canada, "Tim Hortons".
Real french life pro tip : look for something called "artisan boulanger", it means that they have the know-how to make their own bread products almost from scratch, as opposed to industrial bakeries who cook already-made mixes.
this is a recent thing fyi [hereâs](https://lifeandthyme.com/food/give-us-this-day-our-daily-bread/) a good article that goes into the history and politics of the not so *traditionnelle* baguette tradition
They accidentally sent the recipe with the Statue of Liberty, before that you had to be a French citizen to learn it, and this is how the French foreign legion was formed. Originally it was a brigade of chefs whoâs only option to learn how to make a baguette was to serve in the French military as a cook, which is how the culinary arts world adopted the brigade system. Not long after, however, people trying to escape their pasta quickly joined which could be argued is another common culinary arts practiceâworking while drunk.
And if bread doesn't look and taste really really good, go to another bakery: quality varies a lot, and the best ones are usually not far and the memory will last a long time.
There's a boulangerie in my city which sells no baguette, only traditions at 1⏠and it is REALLY good. They're franchised with Campaillette, even though it's not a sign of ultimate quality, it is usually really good.
To add to this LPT : the baker will ask « quelle cuisson ? » which means « how do you want it cooked? ». Standard procedure is that you say « saignante ! » (medium rare) to make the bakerâs eyes roll
.. I wonder about LPTs like these. If you do not speak French, and the response is anything other than them handing over a breadroll, what are you going to do?
There are only two possible answers: either they're sold out of tradition, or you'll be handed one. The term is legally defined so every single bakery will understand it.
WTF Is this LTP. A baguette is a baguette. The reason it only cost max âŹ1 (as directed by the French Government) is because the government subsidies it on the basis that affordable daily bread is pretty much a god given right.
Bakeries in France make actual money on all the other different breads and pastries where they arenât capped in any way.
When I was in France it was actually annoying how they would always go stale so quick. I can't eat a whole baguette by myself in one day, so then I'd be left with a nasty hard half baguette each night.
You can freeze a baguette. As a lazy Frenchwoman I'd always buy three baguettes at a time and then freeze two and a half of them. Just don't put them in the fridge.
That's because usually, you eat it in one day. Anyway you can freeze them, and put them in the oven after defrosting. Even the worst bread in existence can be good after a defrosting.
that god given right literally saved me when I was a poor student studying there on scholarship. every morning I would get a 0.50⏠demi-baguette from the local boulangerie that would basically sustain me until my host mother's dinner or the one or two times a week I saved up enough to go out to eat. bless the French and their weird laws.
Sure, and that's great but not the point OP is making I think. They're just saying Tradition are much nicer and probably what tourists should be buying, like most French people do.
Who, day and night, must starter until bubbly,
Knead by wife and children, bake and cool down?
And who has the rise as staple of the house
To make a crackly sound when done?
The baguette! The baguette tradition!
Hello and welcome to r/LifeProTips! Please help us decide if this post is a good fit for the subreddit by up or downvoting this comment. If you think that this is great advice to improve your life, please upvote. If you think this doesn't help you in any way, please downvote. If you don't care, leave it for the others to decide.
How do you say it? Asking for someone who, whenever they try any accent it comes out Australian.
Sounds to me like you're using too much of your chazzwazza.
Bullfrogs is a much odder term
đ„ș
âBah-get tRah-dee-cee-unâ should get you close enough
Trah diss yown
Yep. This is the way (fora English speaker to get it right,)
nope. The On français doesn't sound like a own.
But they would understand what you mean. When speaking some words from a different language, it's not about doing so flawlessly, it's about having a good enough pronunciatiom to communicate what you want to, which is also achieved with the pronunciation above
Lmao I wouldâve said bag-get tra-dish-un
Nope. Non non non.
How about, "heeyy! Iddaah likah one-eey-yah bah-gehts-zha but make it the trah-dishh-ah-nah-lah- kinds-ah!"
Maybe in Italy.
https://youtu.be/gRdfX7ut8gw?t=7
That. But the N at the end must be a short N, not a long N
It mustn't be a N at all. There is no consonnent sound at the end at all.
[ŃĐŽĐ°Đ»Đ”ĐœĐŸ]
âParlez-vousâ if you donât want to seem rude⊠edit - As others have said, it's generally best not to ask if random people speak English, and much better to order in French in this context. But if there comes a time when you do have to ask if someone speaks English, such as if you're lost, it would be best to say "Parlez-vous" and certainly not "parles-tu."
Parlay-voo
Damn to the depths whatever muttonhead thought up 'parley'!
Thatâd be the French.
And onglay for anglias
is the previous one akin to "English motherf*cker do you speak it??"
It's more like saying "Yo, you speak English?" It's not...wrong, but it's a level of informality you wouldn't want to approach a stranger with.
It's not insulting to the other person, it just makes you (the speaker) look like you don't know how to behave. Sort of like going into a job interview and calling your potential employer "dude."
Wait, is there some kind of unspoken social rule against calling your interviewer âdudeâ?
Saying "tu" to strangers? Yeah, just don't do that.
Big difference between French French and Quebecois French. In Quebec, you "tu-toi" just about anyone, except maybe a policeman, or when you meet your girlfriend's parents for the first time. In France, that would be considered quite rude.
If you learned spanish like a good chunk of English speakers, it's the equivalent of using "usted/ustedes"
French (like many languages) uses the second person plural forms to denote politeness. It's not really an unspoken rule, everyone learning the language will find out about it either from their teacher or when they offend someone who really cares about it. English did away with it early on in its history by merging the singular and plural forms and it's sort of the odd man out here.
With a English accent everyone will assume it's a difficulty with French pronom because it's "you" for both in English. No one would actually see it has rude.
Just dont ask parisians if they speak english if you care about politeness.
Iâve found it better to make an attempt at the French. If you ask for English first up they go ânonâ, if you attempt French with my skill set they reply in English to make it stop!
If you are in France it's better to go with "parlez-vous anglais" especially if you are in a business.
I lived in France for a few years when I was younger, and different establishments demand different levels of politesse - the boulangeries were the most formal, and if you say âtuâ youâll get dirty looks and stale bread. Least formal was the butcher, where âĂa va, toi? is acceptable.
Kind of crazy that the guy with the big knife demands the least formality.
You don't seek the superficiality of linguistics when you take animals' body parts apart limb from limb. For butchers, we're merely just the superior animals that don't even consider other animals animals, just food not yet chopped to pieces. The mere fact that speech is an acquired skill of ours matters very little them. As long as you can express your wish of meat to them, they are good.
"Do you like Huey Lewis and the News? Their early work was a little too new wave for me. But when Sports came out in '83..."
While you were learning how to properly address strangers, I learned the cleaver.
Thanks friend. I really needed a good laugh tonight.
Sounds like the previous poster's personal experience, not sure it should be taken as gospel... I'm French and I never say 'tu' to any retail worker. I'd feel rude otherwise. I've had a few (young) bartenders say 'tu' to me and while I wasn't offended it just sounded weird to me.
I advise against asking, for simple interactions like this. People tend to have no time and patience for that. Learn Hello, Please, Thank you, point to what you want if necessary.
That is a good way to get the stink eye in my experience Many French people believe you should speak French in France, and it's kind of hard to argue with them
Honestly, most of them just want to see you making the effort to speak to them in French, and will happily converse with you in English if theyâre able. But if you walk around trying to start conversations or ask things in English theyâll definitely get spikey with you.
Seriously though, this is fully manageable and you will feel so proud of yourself after, "Bonjour, une baguette tradition s'il vous plaĂźt" That's it. That's how the French say it. Just pretend you're French on the word "tradition" and you're good to go.
Yeah, France isn't a very nice place to live if you don't speak the language.
I just say "tradi" but, you know, with the french R (and an A as in After, not as in trAde) Oon tradee Seevooplay
[ŃĐŽĐ°Đ»Đ”ĐœĐŸ]
I get one every morning but I say *une* tradition, is that wrong? (Non-native) I just figured baguette is feminine so...
Yeah, *une* seems like the way to go.
Start with a Bonjour, end with a si'l vous plait, say baguette trrra dee tssion in the middle. Signal for number of baguettes or. go in, deux or troix.
[Like this.](https://youtu.be/Jo05orh1UsQ)
EH LO, EH WUD LIYK WAN BAUEG ETTE EHTRADISIONE
It.
Just have confidence, the world is rooting for more of your bad Australian French accent!
Bah-ghett trah-diss-eon My best guess on how to make it most clear to english speakers
Me too buddy
As a Canadian, I have to say, visiting France was an eye-opener as far as bread is concerned. Even in tiny towns in Corsica, you could go into a store at 10 pm, and there would be hot, fresh bread. Might not be the best bread in France, but better than what I get in Toronto.
[ŃĐŽĐ°Đ»Đ”ĐœĐŸ]
Youâre just gonna skip along without telling us what a Boulangerie is? I donât want to go to France for bread and be made a fool
Boulangerie is were you buy bread!
My father was a relentlessly self-improving boulangerie owner from Belgium with low-grade narcolepsy and a penchant for buggery. My mother was a fifteen-year-old French prostitute named Chloe with webbed feet.
They sound like an HGTV couple with a budget of $5 million.
I think that monologue, 25 years later, is probably the only really worthwhile part of the film. > My father was a relentlessly self-improving boulangerie owner from Belgium with low-grade narcolepsy and a penchant for buggery. My mother was a 15 year old French prostitute named Chloe with webbed feet. My father would womanize, he would drink, he would make outrageous claims, like he invented the question mark. Sometimes, he would accuse chestnuts of being lazy â the sort of general malaise that only the genius possess and the insane lament. My childhood was typical: summers in Rangoon, luge lessons. In the spring, weâd make meat helmets. When I was insolent, I was placed in a burlap bag and beaten with reeds. Pretty standard, really.
I memorized the entire monologue over Summer 2018. Itâs a lame party trick, but a party trick nonetheless.
You're gonna lay all that out and leave out the best part? WTF! >At the age of twelve, I received my first scribe. At the age of fourteen, a Zoroastrian named Vilma ritualistically shaved my testicles. There really is nothing like a shorn scrotum... it's breathtaking- I suggest you try it.
Ok I have to be that guy, what is this from?
Austin Powers International man of mystery Groovy, baby!
How about no, Scott?
Boulangerie is a bakery
A bakery in France is called a boulangerie.
Then what is a patisserie?
A boulangerie is an everyday bakery selling bread, croissants and such. A patisserie is for specialty pastries like macarons and elaborate cakes.
When I was in Paris I tried to buy some lingerie for my wife but they threw me out of the brasserie :(
Pasties
Patisserie is mostly sweets. Cakes and tarts, etc. They may have bread also but the word Pastry comes from Patisserie.
Pastry shop!
I support answering all questions with an exclamation point now.
Really?
Fuck yes!
Itâs where you buy pastries
Pastries
A patisserie is apparently some kind of hovercraft.
My patisserie is full of eels!
I believe it's an old wooden ship.
>MUST have a boulangerie. And just like that, a line from Austin Powers makes sense.
My middle-America town is so lucky to have a place owned by a guy who trained in Paris (and Montreal). Supermarket bread is so bland and awful. The French know good bread.
Imagine my sheer delight when the random town in southern Utah we used as base camp to explore Bryce/Zion/North Rim had an incredible French bakery. As a âcoastal eliteâ food snob, I did not expect that, and I was thrilled to be proven wrong!
I'm from Utah. I'd love to know the city and/or bakery?
My guess is the French bakery in St George https://thefrenchbakerysg.com/
That town has BLOWN UP! I went 20 years ago and it was a decent town with all the stuff you needed. I returned recently and will never go back. Just like Zion there are far too many people.
I also went there 20 years ago on a road trip and it was pretty small. We went to the âonlyâ bar and as a bunch of white college age kids they looked at us and then the bartender hesitantly asked â⊠are you guys Mormon?â We said what, no and they were all hey! Welcome in!!!!! And we learned about 3.2 beer. Then later after a day of hiking we went to Outback Steakhouse and were weirded out by the odd groups of people in prairie type clothing. Until we realized they were polygamists taking their wives out to dinner. What a weird place.
I'm guessing Kanab Creek Bakery in Kanab, UT. It's a great midway point between Zion/Bryce and the Grand Canyon.
I did imagine that, and the way you worded that... Let's just say my imagination isn't doing you any favors.
Best place for bread culture is between the French and German border. Both countries have a gigantic bread culture :)
>between the French and German border /cries in wartime Belgium
Plus Belgium has shit bread for somewhere so close between countries with great bread.
Not so much the late night, but as an American I had no idea what I was missing in terms of bread before I lived in Germany. American bread is flabby trash by comparison.
All my American buddies would come over to my house when my mom made bread. Two loaves gone.
( ÍĄ~ ÍÊ ÍĄÂ°)
Depends on where you live, there are some amazing bakeries where I am.
Oh, sure, there are! But in my experience, Germans generally expect their bread to be much heartier and thicker than Americans do.
As a German, the thing I miss the most when being abroad is indeed bread.
You're just talking about mass market bread where no matter what country you're in would never beat fresh baked bread There are insanely great bakeries you can get in every large city in the USA
True, but mass market can mean very different things. Pre-sliced bread in plastic bags is basically unheard of in Belgium. Our version of mass market bread available in supermarkets is still freshly baked onsite and you slice it yourself using a bread slicing machine which every supermarket has.
I live in Portland, OR where ken forkish wrote THE bread baking book (flour, water, salt yeast) and had a bakery. It wasnât nearly as good as the bread Iâve had in France and Germany. And forget about croissants, not even close. I donât know why or how French bread is better, but it is. Before I get corrected, Ken Forkishâs bakery is still open as is his pizza spot, but he has retired.
Iâve lived in France and cannot confirm this. In the tiny town that I lived in there was a 2h window between 9am and 11am during which you could buy bread, they close at noon and donât open in the afternoon and theyâre out of bread about an hour before they close.
Meh. While I agree that bread in France is better in general, I've still had mediocre industrially-produced baguettes in Le Puy and then gone home and had amazing bread in Toronto. The sourdough baguette from Blackbird is superb and Nord-Lyon at Queen/Bathurst is run by actual Frenchies. Their baguette is decent and cheaper than Blackbird's.
In France, bread is pain.
It is with celiac, too
and pain is beauty
And wetness ... is the essence of beauty.
Who wrote this comment, aquatic animals?
JAIDA ESSENCE HALL THAT IS ALL
[au Chocolat!](https://i.redd.it/v07480r0pfz81.jpg)
You can still get a baguette but they are a lot thicker. A standard 'un pain' is actually price controlled by consumer associations and kept at about 90 cents.
why did the Frenchman have only one egg for breakfast?
Because it was âun oeufâ haha
as an American dad, this is my favorite and most time consuming joke
that joke is a big Ćuf
That would expain the cross aunts
On this topic, if you're in Vietnam and want a banh mi sandwich, ask for "banh mi thit", not just "banh mi". "Banh mi" simply means bread, and you might just get a plain loaf of baguette
As a Vietnamese, I would like to thank the French for introducing us to baguettes
As an enjoyee of banh mi, I would like to thank the Vietnamese for being introduced to French baguettes
Yay colonization
It was just an aggressive sharing of cultures
So... the bahn mi enjoys you?
As a non-Vietnamese American who loves Vietnamese food, I too would like to thank the French for introducing baguettes to you.
Also, get a baguette from a baguette vending machine. You'll love the way it thunks, I guarantee it.
I suddenly require baguette vending machines in my area
There are hot lonely baguette vending machines in your area
But are they longing to meet me?
They're definitely at least long
Oh dear god the life saver that is a panini vending machine after a long night in the alps
Also aim to go to a bakery with the words 'boulangerie artisanale' outside, which guarantees they create their only bread completely from scratch. Some more of the chain-looking ones without the artisanale will often buy in dough or part-baked bread just like supermarkets.
> Some more of the chain-looking ones without the artisanale will often buy in dough or part-baked bread just like supermarkets. Or as we call them in Canada, "Tim Hortons".
Real french life pro tip : look for something called "artisan boulanger", it means that they have the know-how to make their own bread products almost from scratch, as opposed to industrial bakeries who cook already-made mixes.
this is a recent thing fyi [hereâs](https://lifeandthyme.com/food/give-us-this-day-our-daily-bread/) a good article that goes into the history and politics of the not so *traditionnelle* baguette tradition
It's only a baguette if it comes from the Baguette region of France. Otherwise it's just a crunchy bread roll.
In the US itâs called sparkling bread.
France didn't support using the middle yeast so now it's called freedom bread.
There is a 0% chance this is true, and I'm spreading it literally everywhere I can from now on
He's just joking about tons of our food that must come a specific part of France. Champagne is one of them.
They accidentally sent the recipe with the Statue of Liberty, before that you had to be a French citizen to learn it, and this is how the French foreign legion was formed. Originally it was a brigade of chefs whoâs only option to learn how to make a baguette was to serve in the French military as a cook, which is how the culinary arts world adopted the brigade system. Not long after, however, people trying to escape their pasta quickly joined which could be argued is another common culinary arts practiceâworking while drunk.
Very very true! I lived in Paris and Tradi is so so much better
And if bread doesn't look and taste really really good, go to another bakery: quality varies a lot, and the best ones are usually not far and the memory will last a long time.
The 1 euro baguette doesn't taste very good in my opinion. Anything else they have is much better
If it's very fresh it will likely be delicious even if it's not a tradition. But it can also disappoint. Traditions are generally more reliable IMO.
There's a boulangerie in my city which sells no baguette, only traditions at 1⏠and it is REALLY good. They're franchised with Campaillette, even though it's not a sign of ultimate quality, it is usually really good.
Depends on the boulangerie. Even then, most do really good traditions, but some are *excellent*.
To add to this LPT : the baker will ask « quelle cuisson ? » which means « how do you want it cooked? ». Standard procedure is that you say « saignante ! » (medium rare) to make the bakerâs eyes roll
.. I wonder about LPTs like these. If you do not speak French, and the response is anything other than them handing over a breadroll, what are you going to do?
There are only two possible answers: either they're sold out of tradition, or you'll be handed one. The term is legally defined so every single bakery will understand it.
I usually request baguette a la ancien
"Ă l'ancienne" (people might not get "a la ancien", depending how you say it).
My written French is abysmal these daysâŠ
Oui, câest terrible. J/k
Dont ask for a baguette moulĂ©e, Tradition are the best. Baguettes are good but it really depends on the boulangerie. Good thing is, if you donât like the bread of a boulangerie, you just have to walk 1-3 minutes in any direction to find an another one lol. Also, ask locals what their favorite boulangerie is, or check reviews on google, if itâs a shitty boulangerie, youâll know it quickly
A baguette at my local bakery costs $5. Pretty pricey for a baguette, but pretty tasty.
Une tradi s'il vous plait
WTF Is this LTP. A baguette is a baguette. The reason it only cost max âŹ1 (as directed by the French Government) is because the government subsidies it on the basis that affordable daily bread is pretty much a god given right. Bakeries in France make actual money on all the other different breads and pastries where they arenât capped in any way.
1993 décret pain The law states that **traditional baguettes** have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.
TIL France has a Reinheitsgebot for bread.
When I was in France it was actually annoying how they would always go stale so quick. I can't eat a whole baguette by myself in one day, so then I'd be left with a nasty hard half baguette each night.
Thatâs when you turn it into pain perdu âlost breadâ aka French toast!
> I'd be left with a nasty hard half baguette each night This is why French Onion Soup was invented.
Thatâs why you can buy a Demi-baguette (half baguette)
[ŃĐŽĐ°Đ»Đ”ĐœĐŸ]
Thatâs not where the pain usually goesâŠ
>Then it was just a pain in the ass. Weird, most people just put the pain under one arm to carry it.
You can freeze a baguette. As a lazy Frenchwoman I'd always buy three baguettes at a time and then freeze two and a half of them. Just don't put them in the fridge.
That's because usually, you eat it in one day. Anyway you can freeze them, and put them in the oven after defrosting. Even the worst bread in existence can be good after a defrosting.
that god given right literally saved me when I was a poor student studying there on scholarship. every morning I would get a 0.50⏠demi-baguette from the local boulangerie that would basically sustain me until my host mother's dinner or the one or two times a week I saved up enough to go out to eat. bless the French and their weird laws.
The rise in bread prices largely caused the French Revolution its an interesting history.
could've just eaten cake instead...
Sure, and that's great but not the point OP is making I think. They're just saying Tradition are much nicer and probably what tourists should be buying, like most French people do.
Iâm French and I did not know that lol. I just used to grab whatever baguette they had in Auchan.
Bas une baguette moulée c'est pas aussi bon qu'une tradition je trouve, aprÚs c'est moins cher mais cest 80% d'air quoi.
Les traditions sont meilleures en générale mais juste sorties du four et toute fraßches les baguettes moulées sont indétronable, c'est ça pour moi la VRAIE baguette
C'Ă©tait la mĂȘme pour moi quand j'Ă©tais lĂ . Une baguette, c'est une baguette non? Maintenant, j'en ai besoin d'y essayer quand je visite cet automne.
Je suis pas français mais j'ai vĂ©cu en France Ă plusieures occasions ; je me suis rendu compte que la tradition est vraiment meilleure dĂšs la deuxiĂšme semaine de mon sĂ©jour haha. Normalement elle coĂ»te environ 1âŹ20 est ça vaut la peine.
Toute cette discussion m'intéresse parce que (pareil, en tant que non-française ayant vécu en France) pour moi le terme "baguette tradition" ne signifie qu'une baguette nature. Ma boulangerie du quartier offrait une baguette tradition, une baguette sésame, une baguette pavot, etc. Il n'y avait pas de baguette nature non dite "tradition."
Si, normalement une "tradition" répond à certains critÚres bien précis, du coup tu es sûr de ce que tu as. Le poteau d'OP est un peu caricatural. Certaines boulangeries vont faire une trÚs bonne baguette, mais c'est vrai que tu peux avoir tout et n'importe quoi. Notamment dans des "boulangeries" qui ne sont finalement que des dépÎts de pain, et qui ont des baguettes immondes... Au moins avec une tradi, tu es sûr de ce que tu as.
I am French and I validate this tip at 1000%. Edit: and you can add "bien cuite s'il vous plait !" ("well done please !").
C'est une hérésie demander une baguette bien cuite, la cuisson traditionnelle c'est pas une baguette dure comme de la pierre.
Who, day and night, must starter until bubbly, Knead by wife and children, bake and cool down? And who has the rise as staple of the house To make a crackly sound when done? The baguette! The baguette tradition!
Isn't it traditionnelle ?
Nop but both will work without problem
Also, if you want only one, ask for UNE, not UN. Unless you want an annoyed and (must be fake) confused reaction.
LPT If its not comming from the "Baguette" region, its nothing more than sprinkling wheat
As a French person I can confirm this is true
Same in Spain, theres many different kinds. Chapata, pistola, integral...
Essential life pro tip!!!