'We could, of course, walk to Ten Belles and have all our sourdough needs met in a fraction of the time.... But we continue making our own bread every few days, two loaves at a time.'
Just some of the bread available to purchase at Poilâne. Photo: Jacques Pavlovsky/Sygma via Getty Images I still remember when my mom bought a bread machine. I must have been around 12 years old, and I didn’t see the point. Don’t get me wrong; my mother is a talented baker. Jeanne Ann’s apple pies and chocolate chip cookies are in high demand. But bread seemed different.
But shortly after the lockdown was announced, one of those aforementioned go-to boulangeries, Ten Belles in Paris’s 11th arrondissement, announced it would give away its levain, or sourdough starter, to the first takers. Though they would remain open during the lockdown, slashed hours of operation meant they would need less starter.
I work in communications and run a small English-native agency here in Paris. I’d be lying if I said I feel useful right now. Sure, we’re helping a handful of our loyal clients share fun content that we hope will make this period more palatable for people. But we’re not saving anybody; we’re not providing necessary equipment or services. At the end of the day, even if we have work to do, we are nonessential.
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