Frédérick and Carole Pichon are bakers from Dunkirk who have been living in Perpignan since last April, near the Arago high school.
It was an article in Le Parisien about a baker in the Meuse boasting of selling the cheapest baguette in France – at 75 euro cents – which sparked Evan, 22, , the son of Frédérick and Carole Pichon, bakers and pastry chefs based in the Saint-Martin district (under the arcades, next to the G20 Market*). “In fact we hadn’t read the paper, but what tickled us a little – and also the reason why I wanted to rectify the truth – is that our artisanal baguette, we were already selling it for 70 cents in our bakery in Dunkirk, i.e. 5 cents less than our colleague in the Meuse” says this very friendly couple of craftsmen.
“This wand is a bit our trademark continues Frédérick Pichon. Why make customers from Perpignan pay more than those from the North? To make it, I use exactly the same ingredients in Perpignan as in Dunkirk. The only thing that has changed is that since we took over this business, I get my supplies from a Narbonnais miller.”
And to give us his recipe without hesitation: “250 grams of Type 65 flour (it takes 2 kilos of flour to make 10 baguettes), 8 g of yeast, 18 g of salt and 700 g of water. I bake in an oven at a temperature between 250° and 270 ° and I take out about 300 baguettes a day which, I admit, go very quickly.”
Frédérick Pichon confides again: “With us nothing is thrown away: the (rare) Unsold chopsticks are donated to charities or people who have pets that eat bread.”
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