![]() And, just like the European varieties, their bread is made daily with no preservatives, and is meant to be eaten right away. Latin for “behold the bread”, Ecce Panis Gourmet Artisan Breads are handcrafted and baked on a volcanic stone for a crisp crust and soft, chewy interior. Seriously, the Ecce Panis bread is that good. The result was a veggie-filled salad paired with the most delicious French baguette we’ve found in any US store. Paying homage to our European picnics with fresh bread, veggies, cheese and salami, I knew I wanted to make a fun Easter meal that included our favorite things from our “European picnics” as well as some of the comforts of home. Since Easter brunch typically runs late and tends toward the heavier side, I wanted to pair it with an early, light dinner and I knew just what I wanted to make. We went to our local Walmart and found the Ecce Panis European Baguette along with everything else we needed to set the table for a fun pre-Easter lunch/dinner and then headed home to taste test. But, after I had heard so many great things about the Ecce Panis Gourmet Artisan Breads at Walmart, I knew we had to give them a shot. It’s this reason that we started our quest for a bakery near us that could come close to replicating our European bread experiences.Īnd, who would’ve guessed that our “quaint” corner bakery would look like this? It’s just really hard to look down the bread aisle and get excited about anything on the shelves once you’ve had bread that is baked fresh multiple times a day. Then once we return home, I not only miss all the exploring and the history, I really miss our gourmet picnics with fresh European baguettes. We buy wine, cheese, salami, fresh fruit and veggies and we eat most meals on park benches in exotic places just to soak up as many sights as we can. Whenever we visit Europe, we dine on fresh bread bought from quaint little bakeries that reside on just about every corner. It turns out good bread can make a gourmet meal faster than just about anything else in the pantry. One bite into those preservative-free made-fresh-daily baguettes and I realized I was very, very wrong about bread. I honestly thought all bread was pretty much the same until I went to Europe the first time.
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