It’s a common desire to bring a taste of Paris back home, and fresh bread is often top of the list. But as any seasoned traveler knows, preserving the delicate texture of Parisian bread for the journey home can be a tricky feat.
Maintaining Freshness: Keeping bread fresh on a plane is a real challenge. While storing it in the refrigerator can help, it’s not a practical option during a flight.
Parisian Bread: A Delicate Matter
You’ll find it difficult to find standard bread that stays fresh for more than a day, even in Paris. The countryside might offer slightly better odds, but overall, finding bread that holds its freshness is a challenge.
While some bakeries specialize in long-lasting, dense loaves, these are rare and often hard to find without extensive searching.
Alternatives to Traditional Bread
You might be able to locate special bread varieties that are better suited for travel, but these won’t be the classic French bread you imagine.
Honestly, I’d recommend enjoying your bread while you’re in Paris. Embrace the experience! Forget the hassle of trying to freeze or transport it – savour it in its prime!
Bringing Home a Taste of Paris: Practical Advice
Many travelers are curious about bringing back French treats. The USDA website is a great resource, providing a helpful list of food items allowed for import (https://www.aphis.usda.gov/travel/bring.html). According to this resource, fully cured cheeses are permitted, but refrigeration may be a concern. The USDA also states that bread is allowed, so there shouldn’t be any issues bringing it back.
Bread: A Delicate Treasure
While customs might not confiscate bread, I’m doubtful its quality will survive the journey. I’ve found that even in Paris, fresh bread quickly loses its charm after a day. Personally, I wouldn’t bother with bringing bread back; the effort doesn’t seem worth it.
A Fresh Start: Reheating Your Parisian Bread
If you’re determined to enjoy a taste of France at home, consider reheating your bread. Here’s a simple method:
- Wrap your loaf in a plastic bag immediately after purchase to retain its moisture.
- Preheat your oven to 400 degrees Fahrenheit.
- Leave the loaf whole. Do not slice or cut it.
- Gently moisten the entire loaf under running water. It should be damp but not dripping.
- Place the loaf on a rack in the preheated oven.
- Bake for 5 minutes.
This method will give you a crispy, fragile crust and a soft, moist interior. It works well for a variety of crusty breads, including baguettes, bagels, and rolls. I recommend testing it on a local loaf first to see how it works for you.
A Memorable Souvenir: Bread and Beyond
We’re planning to bring back a souvenir loaf or two to remind us of our amazing time in France.
I hope you have a wonderful trip! Enjoy your French adventures!
A Story of Bread and Delays
We had an amusing experience trying to bring bread back from Paris a few years ago. Our flight had a lengthy delay, and we were stuck on the plane with only a small continental breakfast. By the time we were finally in the air, we were famished! Sadly, our baguette never made it to the United States. We were forced to share it with our fellow passengers, much to their delight. We learned our lesson: enjoy your Parisian bread while you can!
The moral of the story is to enjoy your bread on the plane. It’s a delicious way to celebrate your trip home! Just be sure to eat it promptly, as bread doesn’t age well.
