After ten years living, studying bread and pastry techniques and working in bakeries in Normandy, France, a couple who met at the University of Guadalajara have returned and established a bakery, Oh La La!
Now, after only little more than a year of existence, it has won the hearts and palates of a core of happy customers.
“They tell me, ‘Now that we’ve tried your bread, we can’t go back to eating other bread,’” says Damien Rault, a 30-something, earnest-faced man from Brittany.
Rault and his wife Dalila Ascencio rise at 3 a.m. to begin work in the ample bakery situated below their apartment on a residential street in Zapopan, a 15-minute walk from Plaza Galerias and Costco (at Avenidas Vallarta and Rafael Sanzio).
“In France there are many, many bakeries like ours, where they make artisanal bread,” continues Rault. “Typically, French breadmakers live like we do, in homes that are also bakeries, because of the demanding schedule they keep.”
But Oh La La! is the only truly French bakery in the Guadalajara area, as far as Rault and his wife know, although there are some in other cities, such as Mexico City, Puebla, Queretaro and Ensenada.
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