The French Baker of Barra

What I am about to share with you is not really fair simply because my words and pictures could never do justice to the pure, heavenly magic that is the French Baker of Barra de Navidad.

"Ding! Ding!" this is the sound that we hear every morning around 8:15. It is the sound of the French Baker ringing his arrival bell as he makes his way through the marina on his little ponga full French goodness. And it means all that is buttery, creamy, chocolaty, cheesy, indulgent and deliciously naughty will be within arms reach out on the dock in minutes. The Wheaten Terrier on the boat in the slip next to us begins to bark and comes running up the dock. And soon people begin to emerge from their boats with sleepy eyes, hair in disarray and pesos in hand - knowing that if they don't get out of bed when they hear the bell, they'll miss their chance for boat-side delivery of the most delightful pastries, breads and quiches ever!

Soon we are all greeted with a French accented "Hallo" by Emeric - the French Baker of Barra. Emeric, who is originally from Bourdeaux and his wife, Christine who hails from Nice, met in Canada before moving to Barra, and they have been baking their French deliciousness for the locals and tourists of Barra de Navidad for the past 10 years. The variety of French recipes that they diligently prepare each morning have been passed down to them from friends or learned in culinary school - and they are perfection!

Emeric waits patiently as we eye his trays of baked bounty, and then when we finally make a decision he scoops up our selection, quickly places it into a bag and hands it over to us - the half-woken, eager pastry lovers. I've noticed that some pastries do not even make it off the dock and back onto the boats as they are devoured right out their little blue plastic bag. And in other instances, I've watched merry women literally float back to their boats holding a small stack of containers that contain a mixture of sinful pies that will be consume that evening for dessert. Our style - eat them slow, enjoy them longer and don't forget the coffee with the pastries, the wine with the pies (for Jason) and some nice cheese or spread for the baguettes.

In an attempt to practice a bit of self-control when ordering from the variety of croissants, danishes, baguettes, breads, quiches and pies that are simply presented in Emeric's ponga, Jason and I have come up with a rotation program like goes something like this: Buy a couple of pastries one day, the next day we order a loaf of multi-grain bread to last us a couple of days, then we skip a day, the next we buy a pie for dessert, the next we buy a baguette and then we start the cycle all over again.

Almond croissant, raisin danish and a decaf almond milk latte - a very yummy breakfast!

The almond croissant, my personal favorite. The dough is the perfect combination of flaky and doughy and the filling is so sweet it's to die for. To finish it off there is a light icing made from the almond filling and almond slices on top. Are you salivating yet?

 Turner hanging with Daddy as he enjoys his croissant and reads the local paper. 

Multi-grain loaf with raw honey and raw almond butter - the healthier breakfast option.

And for dessert....the chocolate almond pie. The chocolate is so incredibly rich, it is best to eat it slowly and in small bites. I'm noticing an almond theme here. 

But wait there's more.....

Emeric and Christine also have a cafe in town. It is small cafe with outside seating where people can sit to enjoy crepes, panini sandwiches and all of the Baker's other pastries, desserts and breads. It is the kind of place where you want to linger for bit and take your time savoring the flavors and enjoying the warmth of your coffee. Is it the kind of place where you may just want to grab the back corner table and dive into a good book or write in a journal. Is it the kind of place where you could easily strike up a conversation with those at the table next to you or sit in silence and observe the passersby. It is the kind of place that is perfect for a slow, no rush type of morning or for a contemplative, relaxed afternoon. It is just that kind of place....

 

La crepa con cajeta (The crepe with caramel)

It is the simplicity and consistency of the French Baker that makes the whole experience so wonderful. A ringing bell, a little ponga, a small cafe, the perfect dough, sweet fillings, warm bread, paper thin crepes and rich chocolate make for one of the most perfect and basic joys of travel - enjoying the food that is clearly made with love.