Pascal Rigo (Soma Books, September 2003)
have always questioned the validity of the biblical statement
"man cannot live on bread alone. We certainly could.
We know carbs have gotten an incredibly bad rep in the U.S.,
but European friends of ours just smile knowingly. Bread
is a staple. Well, add to that foie gras or perhaps a tapenade
or a triple crème cheese or simply butter. What a
Rigo knows a thing or two about le pain quotidien.
He's spent virtually his entire life baking, and he's the
man who has changed the way San Franciscans think about
their breads and pastries. He bought the oldest flour mill
in San Francisco and makes his own organic flour. Every
single one of his loafs are rumored to be hand-molded.
The American Boulangerie Rigo, one of the best French
bakers living in America, shares his recipes for authentic
breads, pastries, and tarts. You'll find dark, rich and
chewy breads, such as Pain au Levain or light and crisp
ones, as in the pointed epi stick. There are wonderful breakfast
pastries to go perfectly with café au lait, and tarts
both savory, like Quiche Lorraine, and sweet, such as Tarte
au Fromage de Chèvre et aux Figues; there are Poundcakes,
Poires Pochées, and Pot de Crèmes. So go ahead,
break off a piece.
Pascal Rigo's empire includes Chez Nous, Bay Bread on Pine
Street, Boulange de Polk, Boulange de Cole, La Marinette,
Le Table, Le Petit Robert and ULa Galette.
(Updated: 10/30/08 SB)