Choc O Pain - French Bakery and Café: 2012

Welcome back to Choc O Pain's blog!

Thanks to Heather, one of our great barista at Choc O Pain, we are starting a new life to this blog! :))

I let you read her art!

Bonne lecture et a bientot

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The Goodness of (French) Juice

By Heather Palmer

Welcome back to Choc O Pain’s webpage blog. While I am new to the café as
a barista—you might know me as the tattooed, smiley girl taking too long on
the register (did I say I was new?)--I am definitely not new to a love of French
accents and words like “croissant”, yummy pâtisseries (pastries), and finally,
what this post is about, juices!

If you’ve stepped outside lately, or read the news, or walked about New York,
you’ll have noticed the rising trend of juicing. Juicing has many benefits, even if it
not raw or freshly squeezed, but I’ll go out on a limb and say the greatest benefit
is taste. And taste—isn’t that why we all eat?

Choc O Pain's owner Clemence Danko, a sprightly, demure French women
with a strong sense of aesthetic and sweet spot for bread, has decided to invite
the juice line Alain Milliat into her luminous boulangerie. Milliat’s fruit juice
company, based in Orlienas, France shares his vision “To give to our customers
the pleasure and taste of fresh fruits at the peak of maturity, respecting their
nature and its variations, showing the best of each fruit through a collection
of Juices, Nectars and Jams.” Milliat’s juices are harvested at peak ripeness
with “the simplest of techniques” (hand picking), then pressed and lightly
pasteurized—only once—then bottled and left completely alone. He shuns
chemicals, preservatives, additives, or extras of any kind in his juices, and even
makes sure to harvest only the ripest fruit by working with local French farmers to
ensure the quality of his product.

Choc O Pain will support this business by offering Milliat’s juices, nectars, and
jams. Before I progress to the actual product list, I’d like to pause for a moment to
ponder the definition of nectar.

The official definition of nectar is:

Noun:

1. A sugary fluid secreted by plants, esp. within flowers to encourage
pollination by insects and collected by bees to make honey.
[AND—GET THIS!!!!!- ]

2. (in Greek and Roman mythology) The drink of the gods.

In case you didn’t catch that, it said, “The drink of the gods.” It’s that good. Even
Clemence thinks so: “It is just amazing, like biting into the fruit!!! The smell, the
texture and of course the taste; everything is there.” She is so ecstatic, in fact,
that she is going to offer at least five flavors of the juice, four flavors of jams, and
honey:

Juices:
- Pomme Cox (Cox apple juice)
- Poire d'ete (Summer pear Nectar)
- Mangue (mango Nectar)
- Peche de vigne (Vineyard peach nectar),
- Fraise (strawberry Nectar)

Jams (8.1 oz):
- Bergeron Abricots (Bergeron Apricot)
- Fraises Sangana (Sangana Strawberry)
- Framboises (Raspberries)
- Griottes (Morello Cherry)

Jams: (1 oz):
- Bergeron Abricots (Bergeron Apricot)
- Fraises Sangana (Sangana Strawberry)
- Griottes (Morello Cherry)

Honey (1 oz):
- Miel de fleurs (Flowers Honey)

While I have not personally tasted the product yet, I am eager to do so at our
next tasting on Friday, September 7th from 9-11 AM at Choc O Pain (157 First
Street, Hoboken, NJ). In my next post, after some serious research (ahem,
tastings—I’ll be the girl with jam smeared across her face), I’ll report back with
ideas from Clemence about food pairings, favorites, and appropriate meal
pairings.

I hope to see you at the tasting! Bon appetit!

Monday, September 3, 2012

Welcome back!

Friday, February 24, 2012

Friday, February 3, 2012

We are open!!!

Sunday, January 8, 2012