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	<title>Comments on: Le Boulanger de Monge &#8211; Roll&#8217;s ball</title>
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		<title>By: Tamara Mesarić</title>
		<link>http://www.spottedbylocals.com/paris/le-boulanger-de-monge/#comment-274</link>
		<dc:creator>Tamara Mesarić</dc:creator>
		<pubDate>Wed, 29 Apr 2009 09:16:48 +0000</pubDate>
		<guid isPermaLink="false">http://LeBoulangerdeMonge-Roll&#039;sball#comment-274</guid>
		<description>Thanks for your suggestions!  Brioche Orange at Moisan Le pain au naturel is really great! 
My new discovery is Pain au Cacao in Le boulanger de Monge (not the main, but the smaller one in Rue de la Clef. Tried?</description>
		<content:encoded><![CDATA[<p>Thanks for your suggestions!  Brioche Orange at Moisan Le pain au naturel is really great!<br />
My new discovery is Pain au Cacao in Le boulanger de Monge (not the main, but the smaller one in Rue de la Clef. Tried?</p>
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		<title>By: Sibel</title>
		<link>http://www.spottedbylocals.com/paris/le-boulanger-de-monge/#comment-273</link>
		<dc:creator>Sibel</dc:creator>
		<pubDate>Sat, 25 Apr 2009 22:53:37 +0000</pubDate>
		<guid isPermaLink="false">http://LeBoulangerdeMonge-Roll&#039;sball#comment-273</guid>
		<description>Boulanger De Monge is certainly the most wonderful way to indulge in calories in Paris, the Escargot (&#039;Snails&#039;) au Choclt and escargot Canele will trasnport you to another dimension after the first mouthful- Choclate cake is a must euqually, the filling is home made with pure cocoa, real butter, Bourbon Vanilla and fresh cream. I can alos recommend the little pain Aus Olives, tiny Ciabata type breads with fresh green and black olive choch á bloc inside. 
For Baguettes however, there are two better bakers just a stone throw away: One on the corner opposite the fountian at Eglise St. Médar: Hot tip: Try their &#039;Ficelles&#039; (very thin white baguette type of bread made from stone ground bio flour) and whatever you do in Paris don&#039;t leave this town without having tried their Briochettes Aux Oranges Confit (small fluffly milk/egg/butter buns with candied orange peel inside. Oh...) The best baguette in Paris by far is the &quot;Flute Gana&quot; at Boulangerie Gana less than a minute walk from the other 2 bakers, one block up the hill from Eglise St. Médard. The leaven, slightly dark (&#039;a&#039;L&#039;ancienne)  dough after a patented recipe has to raise for 24hrs and is baked in stone ovens, if you come between 5 and 7 pm they take fresh, aromtaic bacthes hot out of the oven in front of you and you can experience the Frenchest of pleasures of digging your teeth into a hot strong crust explodng under your teeth to reveal its tender soft yeasty inside... I often skipped dinner just to walk from Mouffetard to the Marais finsishing a whole steaming Flute Gana on the way while watching the streets and life flowing past me - Paris at it&#039;s best !:)</description>
		<content:encoded><![CDATA[<p>Boulanger De Monge is certainly the most wonderful way to indulge in calories in Paris, the Escargot (&#8216;Snails&#8217;) au Choclt and escargot Canele will trasnport you to another dimension after the first mouthful- Choclate cake is a must euqually, the filling is home made with pure cocoa, real butter, Bourbon Vanilla and fresh cream. I can alos recommend the little pain Aus Olives, tiny Ciabata type breads with fresh green and black olive choch á bloc inside.<br />
For Baguettes however, there are two better bakers just a stone throw away: One on the corner opposite the fountian at Eglise St. Médar: Hot tip: Try their &#8216;Ficelles&#8217; (very thin white baguette type of bread made from stone ground bio flour) and whatever you do in Paris don&#8217;t leave this town without having tried their Briochettes Aux Oranges Confit (small fluffly milk/egg/butter buns with candied orange peel inside. Oh&#8230;) The best baguette in Paris by far is the &#8220;Flute Gana&#8221; at Boulangerie Gana less than a minute walk from the other 2 bakers, one block up the hill from Eglise St. Médard. The leaven, slightly dark (&#8216;a&#8217;L'ancienne)  dough after a patented recipe has to raise for 24hrs and is baked in stone ovens, if you come between 5 and 7 pm they take fresh, aromtaic bacthes hot out of the oven in front of you and you can experience the Frenchest of pleasures of digging your teeth into a hot strong crust explodng under your teeth to reveal its tender soft yeasty inside&#8230; I often skipped dinner just to walk from Mouffetard to the Marais finsishing a whole steaming Flute Gana on the way while watching the streets and life flowing past me &#8211; Paris at it&#8217;s best !:)</p>
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