New Makers Cécile Khayat and Victoria Effantin of @boulangeriemamiche created an exclusive bread to pair with our Rosé champagne. Elevating the idea of the Paris neighborhood bakery one brioche at a time, they infuse traditional breads, pastries, cookies and cakes with characteristic wit and verve to produce all-butter decadence “We re-trained and threw ourselves right into Mamiche. When you expand, you lose the connection with your customers, but our goal is to stay a neighborhood bakery.”

New Makers : Mamiche

With the  @boulangeriemamiche's trademark crunchy crust, Muesli Bread combines the fruity, acidic and sweet flavors of dried fruit and seeds to pair perfectly with a glass of Veuve Clicquot Rosé champagne. “We make everything by hand,” say the baker-patissier team behind the business, “which means that the very image of Mamiche is at stake with each loaf.”

Veuve Clicquot and the New Makers

@boulangeriemamiche chose cranberries, apricots and pumpkin seeds for their Muesli Bread, designed to pair with Veuve Clicquot Rosé champagne. Here’s how they did it.

You’ll need wholewheat flour, rye flour, water, natural yeast, salt, dried apricots, cranberries, pumpkin seeds and oats to top.
Combine the flours, water, yeast and salt and knead until you have a smooth, sticky dough.
Add the dried fruit and knead again to mix thoroughly.
Leave the dough to rest for an hour, then form into a boule loaf shape. Leave to rest again, for a good 30 minutes.
Re-shape and sprinkle with oats to top.
Leave to rise as far as you like, then cook in the oven. For a crunchier crust, open the oven door and leave the bread inside to ‘dry’ for 30 minutes.
Cut while fresh and enjoy with a glass of champagne and your favorite cheese. Paradise!

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