Nonetheless, we decided, end with a bang we must. And so we found ourselves packing into a tiny elevator and rocketing into the gray Parisian sky.
The lunch to end our lunches (for now) in Paris would be at a classic — Le Jules Verne in the Eiffel Tower, which, at more than 400 feet above ground level, offered a sweet spot to sip some bubbly and look out onto the city beneath.
About bumping knees with Mike at the petite tables of the always-packed Bistrot Paul Bert. And wandering the streets in search of good bread. Or shoes. Or both.
So when it was announced that Recipe #4 of the Bread Baker’s Apprenticechallenge was brioche, I took it as a sign.
Sure, it seemed silly to be attempting to make brioche for the first time when in a matter of days, I’d be in the land of great brioche. But I wanted to understand it. Just last week, I’d made bagels for the first time, a Herculean task that helped me develop a mammoth respect for a bread I’d often overlooked at breakfast.
So, with one pound of butter and a carton of eggs in hand, I steeled my arteries and was ready to go.