Bread and butter

I mentioned Au Pain Dore's 36 hour bread in the last post. It's a bread that is kept to rise for 36 hours before baking. The result is a more pronounced bread flavor that tastes a lot like a light sourdough bread. The crust is also different which makes this an all around good alternative to a "regular" baguette. Unfortunately for Au Pain Dore it's the only thing worth buying at the store as their competitors are much better at pastries, croissants and desserts.


To go with that bread I would suggest a nice tasting butter such as Lactantia's My Country butter. I am a fan of this brand since the 80s and even tried to have them ship it to me in California. Whenever there's a special at the market I buy 6 1-pound bricks to store in the freezer (each sealed in a plastic bag) so I never run out of it. I also use the half-salted butter with jams or to finish a sauce.