Having lived in México for over the past ten years one culinary treat we have failed to get (other than at Lalo! in México City) is authentic French baguettes and croissants. Well thanks to our friend Rose Calderon of Morelia, we found our second authentic French boulangerie, this time in Morelia, Michoacán. To emphasize this point, when we decided to move to France last year, one of our criteria for deciding where we were going to live was the quality of the local boulangerie so we visited every boulangerie in each village/hamlet we visited. This hopefully shows how important we view the quality of our bread and croissants, as well as demonstrates that one can live on bread alone (with maybe a little butter and red wine).

So yesterday we had lunch at Origo Panadería and we were blown away. When we entered the restaurant we were greeted by Nico, who is a French trained baker who is helping his friend in getting this restaurant up and running. Not only being very friendly and multi-lingual (we talked English, Spanish and French) he had a great knowledge of the restaurant as well as the process.

To ensure the quality of the products, the restaurant imports their flour and butter (for the croissants) directly from France so there is no loss of quality that you experience when you try to make a traditional baguette or croissants at home when living in México (we know we tried many different methods). Everything is done the traditional methods although they do provide some creative flair to their final products.

We started out with a traditional croissant that was extremely flaky and tasted like it oozed of butter, even though it was not greasy. For our main plate Jo Ann had a sandwich of Gravalax and Goat Cheese on a cereal baguette. I had a pizza of Smoked Salmon with Pears on a Béchamel sauce. Both of these were excellent.

We strongly recommend this restaurant if you are ever in the Morelia area and looking for an enjoyable French treat.

You can find more information about the restaurant on Trip Advisor or Google Maps.

Origo Pandería

Gravalax and Goat Cheese on a cereal baguette.

Origo Pandería

Smoked Salmon with Pears on a Béchamel sauce.

Origo Pandería

The flour mill that the restaurant plans to use to mill the wheat that they are starting to grow here in México.

Origo Pandería

The flour mill that the restaurant plans to use to mill the wheat that they are starting to grow here in México.

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