On Sept. 9, 2019, the first La parisse baguette of China came out of No. 5 Bakery. La parisse baguette is a traditional baguette made by unique process with La Parisse flour that was independently developed by MOF.Ga?tan Paris, the best chef in Paris. La parisse baguette uses eight-hour autolyse process to decompose the original sweetness of the flour thoroughly. The originally creative shape of one round end with one pointed end responds very well to the characteristic cuts—one cut is long and the other cut is short. It provides students with an update of baguette to substitute stereotyped concepts, and meanwhile let students in the field to gain a further understanding of contemporary production of bread in France.

本次巴黎先生帶來了三大面粉品牌分別是：巴黎思面包粉（  La parisse   ）、太陽光面包粉  ( La Soleillane) 、愛味麗亞面包粉（  Evelia   ），在此次的四天課程中，將巴黎先生用這三個(gè)品牌的面粉完成他獨(dú)創(chuàng)的面包課程。其中巴黎思面包粉（  La parisse   ）是全球唯一 MOF 研發(fā)認(rèn)證面粉品牌，全法國最大農(nóng)業(yè)聯(lián)盟面粉品牌，歐洲面包杯唯一指定合作賽面粉，而巴黎思法棍正式巴黎先生研發(fā)的面粉與制法的完美結(jié)合，當(dāng)中國首根巴黎思法棍在五號小倉出爐時(shí)，在場所有的學(xué)生一起見證了這一奇妙的時(shí)刻。

This time, MOF.Ga?tan Paris has brought with him three major bread brands that were La parisse, La Soleillane, and Evelia. During the four-day course, MOF.Ga?tan Paris delivered a special bread course by using these three brands of flours. Of them, La praise was the only flour brand that was developed and authenticated by MOF. It was the flour brand of the biggest agricultural union across France, and the solely appointed flour partner in European Bread Cup. Paris baguette was exactly the perfect combination of the flour and the process that was developed by MOF.Ga?tan Paris. When La parisse baguette of China came out of No. 5 Bakery, all students in the field witnessed that miracle moment together.

今天的課程中巴黎先生不僅分享了長時(shí)間水解法的法式面包做法，還分享了將一個(gè)基礎(chǔ)面團(tuán)變化為多種不同口味和造型產(chǎn)品的技巧，最令人期待的是用圣米歇爾山上的野蘋果起種制作的潘妮托尼酵頭制作的潘妮托尼，制作一個(gè)這樣的面包需要花費(fèi)四天時(shí)間。還有風(fēng)味濃郁的黑麥面包。巴黎思、愛味麗亞、太陽光中國區(qū)總代理食海貿(mào)易董事長吳思博女士親自上陣為大家全程解說課程。課間，巴黎先生跟學(xué)生們玩起了互動(dòng)游戲，提出一些今天課程中教授過的技術(shù)問題，回答正確的同學(xué)獲得了巴黎先生簽名的圍裙。課堂氣氛非常活躍。

In the course today, MOF.Ga?tan Paris shared not only the bread production method of long-time hydrolysis but also techniques of baking products with different tastes and different shapes on the foundation of same basic dough. The most desirable one was the panettone made out of panettone yeast from wild apples on Mont Saint-Michel. It takes fours days to make such kind of bread. Besides, there was fully flavored rye. Mrs. Sibo, board chairman of Shi Hai Trading Company, and agent for La parisse, Evelia and La Soleillane for China explained the whole course in person. During the course, MOF.Ga?tan Paris had interactions with students, he popped up some technical questions that were taught in today’s course, and students who gave correct answers were given aprons signed by MOF.Ga?tan Paris. The class atmosphere was very lively.

精彩還在持續(xù)。讓我們期待接下來的兩天更深層次地接觸法式面包。

The excitement is still going on. Let’s anticipate further contact with French bread in the next two days to come.