“We’re opening a ground-breaking new concept coffee bar in Edinburgh’s Old Town"
http://www.bakenation.com/blog/2011/11/01/opportunity-for-professional-artisan-bakers/
CityCyclingEdinburgh Forum » General Edinburgh
Cafés
(309 posts)-
Posted 13 years ago #
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Our coffee bar will be the first of its kind in Edinburgh and bring a kind of coffee that has long been overdue in Scotland’s capital.
Yes but why don't they tell me what it is! Currently I am imagining it might be camp coffee.
Posted 13 years ago # -
"Yes but why don't they tell me what it is! "
If you have to ask then you are clearly not the type of special, sought after, artisan customer they are looking for.
Posted 13 years ago # -
'pan au chocolates'
I don't think they've actually spent much time in Brittany...
Posted 13 years ago # -
oooh - we are at it again, pointing out spelling mistakes........ :-)
Posted 13 years ago # -
perhaps it's just a pan full of chocolates?
Posted 13 years ago # -
...or a Glasgow pain au chocolat: a cream filled croissant dipped in chocolate.
Posted 13 years ago # -
@gembo I _was_ hoping no one would notice that.....
Posted 13 years ago # -
"perhaps it's just a pan full of chocolates?"
That would be pan de chocolats...
I'm sure grammatical pedantry is different if we're pointing it out in different languages. ;)
Posted 13 years ago # -
"Pan au chocolates" is clearly amiss, but what is the correct French?
On formative family visits to regional (generally south) France it was always "pain chocolat" (no "au" - the first time I noticed the "au" was when I started seeing them in delis in the UK).
This year we got a little lesson at the local boulangerie in south west France. They said that it is a "chocolatine" and that only the Parisiennes call it a "pain chocolat". We then went to Burgundy, where they called it a "pain chocolat"...
Anyway, I digress.
[Now with corrected spelling...]
Posted 13 years ago # -
a cream filled croissant dipped in chocolate
Is putting butter on a croissant a Scottish peculiarity? It's not a practice that I understand myself.
Posted 13 years ago # -
Had these first time ever in St Pierre (remaining french bit of North America). Standard French should be something along the lines of: Pain (au) chocolat
I suppose the bretagne dialect might be different ! :)
Posted 13 years ago # -
Have lived in Lyon for a year, visited the Loire, Burgundy, Paris and Brittany (this year) and driven the length of the country a couple of times (spending time in the Cote d'Azur, Dijon, Reims, Monfort l'Amaury, Versailles... - everywhere I've been had it as 'pain au chocolat' (though the 'au' often gets swallowed almost like a glottal stop).
Breton is actually much more a language than a dialect. Similar to Cornish, and they have dual-language road signs (all Zs and GHs). Bretagne in Breton is Breze.
Posted 13 years ago # -
Bretagne in Breton is Breze
Bretagne in British is Brittany... That's the extent of my Breton!
Posted 13 years ago # -
Is putting butter on a croissant a Scottish peculiarity? It's not a practice that I understand myself.
Given the sheer amount of butter that goes into making a croissant, buttering a croissant does seem a tad de trop.
That said, I used to eat them like that myself, largely influenced by the fact that the foodstuff has yet to be invented that was not improved by the addition of butter...
Posted 13 years ago # -
"... largely influenced by the fact that the foodstuff has yet to be invented that was not improved by the addition of butter..."
I concur!
Posted 13 years ago # -
@anth The chocolatine thing probably just illustrates standard regional self-differentiation and anti-centrist attitude.
The dropped "au" is an oral thing, I guess. That will be why I never noticed it. I never really had the need to write the words...
I've seen it written "pain chocolat" on boulangerie displays, but that probably reflects lack of space (or perhaps is a similar phenomenon to "Greengrocers' English").
Posted 13 years ago # -
Yeah, thinking on it I'm sure I've seen it written 'pain chocolat' as well. French regional differentiation is definitely alive and well, though my French isn't good enough to discern major accent difference (although I've not yet been to Marseille). There was even a distinct difference in feel between Brittany and Normandy (that we passed through for our ferry home). Strange.
Ah. Wish I was back (this year was the first year I managed to do some cycling as well - save for the Velibs in Paris - so I at least felt I was working off some of the masses of bread which I shouldn't have been eating anyway).
Posted 13 years ago # -
Wish I was back
I know the feeling well. *sigh*
Posted 13 years ago # -
largely influenced by the fact that the foodstuff has yet to be invented that was not improved by the addition of butter
I'm eating my porridge just now.
QED?
Posted 13 years ago # -
Ottawa (which is almost Quebec seemed to use an entirely different naming system for their breakfast pastries - so I would just point and say "that one".
Posted 13 years ago # -
Here's some I made earlier (actually back in the summer):
Breadmaking Course by Cycling Mollie, on FlickrPosted 13 years ago # -
Cupcakes are just tarted-up fairy cakes.
Rob and I had lunch from Union of Genius on Thursday. [i]Very tasty. It only has about four seats though so chances are you'll have to take your soup and go elsewhere.
Posted 13 years ago # -
Having grown up with cupcakes (just cake batter divided up), I always thought fairy cakes were 'tarted up' -- they always seemed to have a particularly light (and sometimes flavourless) cake, and the fiddly bit on top was sort of pointless.
However, now having seen all the over-decorated excresences (sp?) masquerading as cupcakes I am rethinking my opinions.
The icing is not the point of the cupcake. The cake should be the main focus. The Hummingbird bakery cookbook does have good recipes along these lines; just halve the amount of icing recommended. (and avoid their brownie recipe).
Posted 13 years ago # -
@SRD, so true, all those bland little cakes with big sugar turds on top.
Posted 13 years ago # -
mmmm sugar turds .....
Posted 13 years ago # -
The Pastures - Marchmont Crescent
Next door to showroom. Very reasonable prices and good food. I know Liz and the remnants of the CTC run had the stovie option there on Sunday.
Wi-fi too.
Been handy for me as people can get a snack before and after test rides.
Posted 13 years ago # -
"
north_team:Find out more about Community Cafes in Edinburgh http://t.co/0tfoWGfo
"
Original Tweet: http://twitter.com/north_team/status/139357259531685889
Posted 13 years ago # -
Did I see Liz when I was in the shop with you and Dave, Laidback?
Posted 13 years ago # -
Not sure... maybe was Arellcat? Pretty sure it was actually.
Liz doesn't use recliners - Arellcat has several along with a Brompton and an upright
Posted 13 years ago #
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