In 2013, Alain Bourgade and Mehdi Boudiab combined their half-century of cooking and baking skills to start their own venture: Petits Pains in Burlingame, CA. Their histories as a Michelin Star Chef and Master Baker provide the backdrop to create the wondrous quality of the breads and breakfast pastries the Petits Pains brand is known for today.
At Petits Pains, they believe that the fewer the ingredients are used in a product, the more important their quality must be to create excepti
In 2013, Alain Bourgade and Mehdi Boudiab combined their half-century of cooking and baking skills to start their own venture: Petits Pains in Burlingame, CA. Their histories as a Michelin Star Chef and Master Baker provide the backdrop to create the wondrous quality of the breads and breakfast pastries the Petits Pains brand is known for today.
At Petits Pains, they believe that the fewer the ingredients are used in a product, the more important their quality must be to create exceptional taste and texture. That is why all their breads and pastries are made with highest quality ingredients available. Their butter was awarded the highest recognition at “Bocuse d’or”, the most rigorous cooking competition in the world. Its flavor is unlike any other butter on the market, thanks to where its cows are grazing–in this case, France’s Normandy region–and the artisanal way of churning the butter from fermented cream.
They also bake their breads and pastries using their own “Liquid Levain”. Though lengthy, this natural fermentation process provides the soul of their French breads and breakfast pastries, giving their products a fuller, nuttier flavor (this is in contrast to commercial yeast, which expedites the rise but limits the flavor).
