Easy Monday, enjoy bread: bakeries near my house

Chrisitne of Soul Aperture sugested a "simple things Monday" in her last post. I signed for it and here is mine: bread, one of the simplest if not the simplest of all meals!
Kristy Gourmet who lives in Johor, Malaysia, and runs the fabulous My Little Space , asked me to take pictures of French bread, so this post is also for her!

I have seven bakeries within walking distance from my Paris home! Today I will tell you about the two nearest ones: Le Grillon d'Auteuil and Bonneau. When we moved to our current home, we bought "baguettes" from the closest bakeries and did a "baguette tasting", can you believe it? Our favorite is from Le Grillon d'Auteuil. It is on rue d'Auteuil; there are three other bakeries on that street, but only Le Grillon has a line everyday! This was the line Sunday morning at 10 am!! We patiently wait inside to get our favortie type of bread. Don't come at lunchtime, the line swirls outside past the wine shop and the cheese shop!

The biggest sale is "baguette". Here they are presented in a rattan basket that comes and goes: they bake new baguettes every half hour or so!
A "baguette" weighs 250 grs and is 60 cm long. It is made with yeast, flour, salt, and water - but can contain up to 2% of fava flour. The special kneading gives the baguette its aspect and texture.

This is the right side display at Le Grillon. Besides baguette, there are many special breads as well: rye bread (for sea food and oyesters), with grains (for those concerned about healthier foods), batard (a 500 gs baguette type), sandwich bread (for canapes, or smoked salmon)...

This is the left side display, with crowns, peasant brads, "boules", country breads ....

The other bakery near my home is Bonneau. You may read Artisan Boulanger clearly here. Only bakeries where the bread is baked in the same place where it is sold can use the word "artisan". So places like Paul, very popular among tourists, cannot use the word "artisan" because their bread is more industrialized, it's kneaded in a centralized place (very big indeed) and then distributed around Paris. Often frozen baguettes are delivered, and they are baked on the spot, that's why you find warm bread at Paul's or Fournil de Pierre.

Bonneau bakes all bread in the shop. Dark flour baguette, "Bonneau" baguette (I love it), traditional baguette, reregular baguette ... you have a wide choice, all freshly baked.

Bonneau has a screen where you see the bread being baked! You can visit their website, where you can see the bread being baked (click on webcam)!

Bonneau has a different bread for every day of the week. On Sundays, it Mustard grains bread.

So now you understand why I do not bake bread! I admire those among you who bake their own bread. I often leave comments in your blogs saying so. Having seven bakeries near, I am not so motivated to bake my own bread.