Restaurnats Alexandria Virginia

Here is my favorite meal – a high quality fresh Baguette, a cheese platter, cornichons and finally a nice bottle of champagne.

Now, if you love French baguettes or have been to Paris and did taste one of their amazing baguettes, then I am sure you are disappointed with the quality of bread and baguettes that we have here in Alexandria.
Well, we have the answer for you and it is not to take a flight to Paris even though that might be a great idea too. The answer is Artisan Baker Loic Feillet. Loic is an artist with his bread and the evidence is clear. He supplies fresh bread daily to some of the best restaurants and airlines in the area including Michel Richard’s Citronelle and Central, Bastille, Crowne Plaza, Faccia Luna, Holiday Inn, Hilton Old Town, Overwood, 100 King, Tempo, Table Talk and Le Gaulois to mention a few.

How is bread made?

Bread ingredients are very simple. French food laws define bread a product containing only the following four ingredients: Water, flour, yeast, and common salt. Bread maybe leavened (a substance used in doughs and batters that causes a foaming action intended to lighten and soften the finished product. The leavening agent reacts with moisture, heat, acidity, or other triggers to produce gas (usually carbon dioxide and sometimes ethanol) that becomes trapped as bubbles within the dough. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and “sets”; the holes left by the gas bubbles remain, giving breads, cakes and other baked goods their soft, sponge-like textures) or un leavened.

What makes bread special is the quality of the ingredients used, the baking process, and how fresh it is served.

Baker Loic has perfected all aspects of bread creation. He only uses the highest natural ingredients and has developed his own “liquid leaven” that helps enrich the bread flavors, extensively improve the shelf life of bread and gives bread a great aroma. He bakes his bread in a stone oven compared to the large deck ovens commercially used. Next time you buy a baguette check the crusted marks on the back of the baguette; if you don’t see them, the baguettes have been baked in a deck oven. Baking bread in the stone oven gives the bread that you can only fine in fine breads. Baker Loic also delivers his bread fresh 3 times a day to Washington area restaurants, caterers and retailers. Baker Loic delivers 150 different kinds of bread.

So can we get his bread?

Unfortunately for us PANORAMA BAKING is a wholesaler that only sells directly to businesses; But the good news is that Rick’s Gourmet Wines carries his bread fresh daily from the bakery.

I would definitely recommend trying his breads especially his baguettes and his premium Rustic bread. It is Michel Richard’s favorite choice. It is country style bread with no preservatives. It has a rustic appearance with large, straw color crumb and large irregular air pockets. It has an appealing, slightly acid scent and a strong rich flavor. It has a great shelf life and is easy to digest.

If you love bread, check PANORAMA’s breads Ricks’s Wine Gourmet or at any of the restaurants we mentioned above.

PANORAMA BAKING
Artisan Baker Loic Feillet
4580 Eisenhower Avenue
Alexandria VA 22304
(703) 751-4848
panoramabaking@verizon.net