Recipe: Pain de mie
Lights, Camera, Boulangerie {v, nf}
Hello! I hope you're all well. You might be able to hear a slight croakiness in my voice. The reminants of a winter virus that swept through our home a couple of weeks ago. It forced me to pause my furious typing and reminded me that even someone who relies on inner strength (though I've been working on the physical side too in recent years) needs to respect their health's limits.
December found me at my laptop, fingers tapping away as I tried to clear the path for a larger project that demands both time and mental space. While the month didn't quite progress as I'd hoped for, it offered something valuable – a chance to imagine how my food stories might find their own voice among the wonderful culinary newsletters already out there.
This idea blossomed on a recent personal essay course that rekindled memories of my time as a cinephile in Paris.
And in turn sparked an idea: bringing together my two loves – French cinema and cooking. Over the next few months, I'll share recipes inspired by beloved French films. Clues about each movie will be interwoven throughout the recipe and introduction. Feel free to share your guesses in the comments below.
Now to this week’s recipe. This enriched bread has become a household favourite, with my eldest son regularly requesting it for its incredible fluffiness. While it deviates from the traditional techniques I learned at culinary school in Paris, incorporating the Tangzhong method has truly elevated the final product.
My preferred way to enjoy it is simple yet indulgent: thick slices topped with cold butter and dark chocolate, finished with a light sprinkle of salt. As for movie hints – I'm keeping them subtle for now, as next week's recipe will reveal much more about my cinematic inspiration.
Recipe and full recipe video behind the paywall.
This week’s petit pleasure - Most Instagram reels scroll right by, but this account stops me in my tracks every time. Pure feel-good content that never fails to bring a smile to my face.