Moulin de la Vierge
Head baker Basile Kasir utilizes stone-ground organic flour and forms each loaf by hand at Moulin de la Vierge, a popular boulangerie in the Ile de France region. Specialized wood-fired baking techniques are used along with an arduous bread making process, which yields authentic loaves that are chewy on the inside and crispy on the outside. Notable mason and bakery overseer Andre Lefort designed the ovens which produce such items as Kasir's signature pain de campagne (country bread), paresseuse (sourdough baguette), and pain au raisins (pastry filled with custard and raisins).
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