Sep 07, 2016 10:24AM
● By Ashley Pape
When you visit Boulangerie by Village Baking Co. in Dallas, expect a first-class trip to Paris surrounded by delicious wafts of fresh-from-the-oven bread and mouthwatering pastries that will leave you craving seconds, thirds and more. Owned by Clint and Kim Cooper, the quaint bakery on Greenville Avenue in Dallas has hints of the French countryside intertwined with a homey, Texas-farm feel that is unrivaled by surrounding bread and pastry shops.Since opening in 2004, the charming eatery has seen a dramatic increase in French-fare-seeking patrons, but this has not distracted the Coopers from staying true to their mission: serving fresh and authentic French pastries and bread to the people of the Metroplex.A Texas boy, born and bred, Clint’s undeniable love for French culture has continuously influenced the store’s unique bread, pastry and sandwich menu. “The name Boulangerie above our door means we are very focused on yeasted products,” he says.Searching for authentic brioches, fresh fruit pies, tarts, doughy baguettes and other addicting treats? Look no further than Boulangerie. In addition to its wide selection of breads and pastries, the bakery also serves rustic-style sandwiches that will make any lunch date memorable.If you need a base for your Goat Cheese and Egg Breakfast Crostini, we suggest Boulangerie’s signature Meyer Lemon Rosemary Boule. “It’s almost like an elevated garlic bread in the sense that it is enough on it’s own, but it also makes a wonderful dinner bread,” says Claire Carson, retail supervisor at Boulangerie. “It contains fresh rosemary, and a tablespoon of Meyer lemon-infused olive oil is folded throughout.”
If you’re craving something sweet with an added health benefit, look no further than the Blueberry and Cream Market Fruit Croissant. “We use farm-fresh, local blueberries. They pair so nicely with our vanilla pastry cream and our flaky croissant dough,” says Carson. Pair the too-good-to-be-true patisserie with the rosemary boule, and you’ll be sure to leave full, satisfied and day-dreaming of Paris delights. What’s a typical day like for the Boulangerie crew? Busy is an understatement. The chefs start their day around 5 a.m. while retail employees open up shop. Pastries make their way out of the oven first, followed by the countless types of bread and sandwiches. From there, the chefs are grinding their gears until around 1 p.m. in preparation for the next business day. Customers are served until 7 p.m., and then the process starts all over again. The always-flavorful bread, pastries and sandwiches are a true reflection of the chefs’ hard work and dedication to creating crave worthy menu items that many in the Metroplex have come to adore. But what truly sets Boulangerie apart from other local bakeries is the integrity of its ingredients, process and product, according to Carson. “We make our own yogurt and ricotta cheese. We get the freshest ingredients and carry French-style products that can’t be found anywhere else in the state,” she says. And that’s not even the best part—the menu also changes according to the season. Some creations, such as the Jambon Buerre (a simple ham baguette sandwich), Pain au Chocolat (chocolate bread) and Kouign Amann (a round, crusty cake), remain consistent year-round, but many offerings change seasonally. During the summer, you can expect seasonal jams, fruit tarts and eclairs. In the winter, Boulangerie sells pumpkin, maple bourbon and spiced-apple products as well as a variety of heavenly seasonal pies. No matter the season, the eatery offers a palate-pleasing variety of breads, pastries and sandwiches that stay true to the busi-ness’ French inspiration. If you’re eager to check out this highly regarded bread and pastry shop, make sure to avoid going Saturdays from 10 a.m. to noon—it’s the bakery’s busiest time. However, regardless of the crowd, the wait will undoubtedly be worth it. Not in the mood to drive to Dallas? Catch the Boulangerie team selling their French fare at local farmers’ markets in McKinney, Coppell, White Rock, St. Michael’s and Rockwall. Clearly, the European-inspired bakery has the right idea, and from the looks of it, the Coopers have no plan of slowing down. “For me, Boulangerie is an escape,” says Carson. “From the smells of fresh-baked bread and coffee, the simple and elegant decor, to the friendships made between our amazing customer base and staff, it’s just a lovely calm little refuge from the business of everyday life.” Grab a seat, and a sandwich or pastry. Bon appétit!