Schwarzbrot in a Parisian Bread Shop
Over the coming weeks, I’ll be sharing with you the story of a fantastic gourmet shop tour that Carol and I greatly enjoyed in Paris. We visited artisan candy shops, jam shops, bread shops, tea shops, chocolate shops, caramel shops, spice shops, eclair shops, pastry shops, cake shops, cupcake shops, and more.
For four hours, we traipsed about historic neighborhoods of Paris, tasting, smelling, smiling, and drinking in all that is Paris.
For now, click the photograph above for a large view of the schwarzbrot I found in one of the small Parisian bread shops we visited. I can still smell the wonderful aroma of the fresh baked breads that seduced us like Scylla and Charybdis calling the sailors of old.
If you’re not familiar with German schwarzbrot, it is a whole grain bread, made with at least 90% whole rye grain. Traditionally, the Schwarzbrot is baked slowly (for 24 hours) to allow the sugars in the bread to caramalize. This gives the bread its dark brown color and its sweet taste.
It’s approaching dinner time as I write this, and I’m finding myself hankering for a piping-hot piece of schwarzbrot. You?
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