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Dublin: 15°C Thursday 17 June 2021

Your evening longread: What it's like to move to France to become a boulangerie apprentice

It’s a coronavirus-free zone as we bring you an interesting longread each evening to take your mind off the news.

Image: Shutterstock/Master1305

EVERY WEEK, WE bring you a round-up of the best longreads of the past seven days in Sitdown Sunday.

For the next few weeks, we’ll be bringing you an evening longread to enjoy. With the news cycle dominated by the coronavirus situation, we know it can be hard to take your mind off what’s happening.

So we want to bring you an interesting read every weekday evening to help transport you somewhere else.

We’ll be keeping an eye on new longreads and digging back into the archives for some classics.

Life in Lyon

A writer recalls what happened when he moved to Lyon with his family to become an apprentice at a boulangerie.

(The New Yorker, approx 33 mins reading time)

They also discovered Bob’s baguettes, which Frederick developed a practice of assaulting each morning before eating: breaking one open with his hands, sticking his nose inside, inhaling, and then smiling. On Wednesdays, when Bob was closed and we bought baguettes elsewhere, Frederick subjected them to his test and, without fail, found them inedible. (Bob was thrilled by Frederick’s findings.) Bob’s bread had aromatic complexity and was long in flavor in ways that we’d never known before. We were at his boulangerie every day. Some days, we went three times, which concerned him: “You’ve had enough bread today. Go home!”

Read all of the Evening Longreads here>

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