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Paris Diary: We Sure Eat a Lot of Bread

Not an oil truck. No. A flour truck, parked in front of Béchu, our lovely local bakery. It makes two deliveries each week, pumping flour as if it were fuel into a large tank in the basement. Béchu buys about 150 quintales of flour each month; that’s about one ton every two days. In our apartment across the street, we have bread on the table at lunch and dinner, usually a ficelle — a small version of a baguette. We need it to go with cheese and to mop up sauce, and as an accompaniment throughout any meal.

Bechu Flour.JPG

Béchu’s bread is often sold straight from the oven; the staff laughs when I grinningly complain that it is too hot. The bakery is also a place where the people behind the counter seem to remember every customer. Occasionally when I shop before a meal, I’ll be told that we don’t need any bread because my wife has already been by.

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