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Piece Description
Walk into any pastry shop in Paris in August (if you can find one open!), and you will see fresh summer fruit tarts. But behind the scenes, the chefs are thinking ahead to the busy Christmas season. This piece explores the pastry kitchens of the Grande Epicerie de Paris in August, where - with the help of giant industrial freezers - pastry chefs prepare Christmas pastries in the heat of summer.
Broadcast History
Produced for Radio France International. First aired August 2008.
Transcript
The kitchens of the Grande Epicerie de Paris, the gourmet food shop attached to the upscale Bon Marché department store, are down in the basement, away from the August sunshine.
[Ambi: ‘Putting on the booties.’]
Visitors need to put on plastic booties over their shoes, wear a hair net and a plastic coat to keep dirt and germs from the outside out of the kitchen.
[Ambi: ‘I do feel like I’m going into surgery’]
Down here, in the pastry lab, half a dozen people in white coats and checkered pants are busy stirring folding croissants and glazing cakes on stainless steel counters.
Sarah Tyler manages the petit gateau section—the small cakes—the petit fours and bite sized pastries that are served at weddings and brunches. Today she and her team are working on test batches of creams that will be considered as part of the fall “collection”
Tyler: “We have little chocolate boxes that will be...
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