tag:blogger.com,1999:blog-78454536946884599922024-02-19T11:10:34.552-08:00Laperle et son boulangerBernard Le Boulangerhttp://www.blogger.com/profile/12865450548345981986noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7845453694688459992.post-22569665742879921562013-03-06T16:11:00.000-08:002013-11-21T13:26:03.381-08:00<div class="separator" style="clear: both; text-align: center;">
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<span style="color: orange;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3746, rue <span style="font-size: small;">Princi<span style="font-size: small;">pale<span style="font-size: small;">,<span style="font-size: small;"><span style="font-size: small;"> </span>Dunham<span style="font-size: small;"><span style="font-size: small;">, <span style="font-size: small;">Qc </span></span></span></span></span></span></span></span></span></b></span><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span>450-295-2068</span></span></span></span></span></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXiC2jhufos__sbEjesW6w8hAVEV9nyuAbBIKWCM317tJ8fItpbueFFPBNr9GgZQFivPQLDA93gBx2zSgBMEgx2If_SrIxWh7ahufy3YusWIaWuqt-CqC1ZJiifO-MK_KEdb4W_Dp7Hqh/s1600/3foto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXiC2jhufos__sbEjesW6w8hAVEV9nyuAbBIKWCM317tJ8fItpbueFFPBNr9GgZQFivPQLDA93gBx2zSgBMEgx2If_SrIxWh7ahufy3YusWIaWuqt-CqC1ZJiifO-MK_KEdb4W_Dp7Hqh/s1600/3foto.jpg" title="montage La perle et son boulanger" /></a><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">L'intégralité du pain</span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Pour avoir un pain de qualité il faut commencer par utiliser des ingrédients de qualité. C'est pour cette raison que nos pains sont faits exclusivement de farines moulues sur pierre. Tous nos autres ingrédients (raisins, grains, avelines, etc.) sont dans leur état le plus naturel. Un pain sain et savoureux ne peut être réalisé qu'avec des produits intégraux non trafiqués.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Au sujet de la levure et du levain</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">De nos jours, la majorité des pains sont levés à la levure. Bien que l'utilisation de cette fermentation alcoolique soit d'usage ancien autour du bassin méditerranéen, ce n'est qu'au 17e siècle que la levure a commencé a remplacer systématiquement le levain en France, en Angleterre et en Europe centrale </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Contrairement à la levure qui est un élément "étranger" à la panification, le levain est issu d'une fermentation lactique naturelle de l'eau et de la farine. Le levain peut être réalisé par n'importe quel artisan de métier, il aide le pain à se conserver plus longtemps, le rend plus digeste et lui confère un goût légèrement acidulé.</span></div>
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<span style="font-size: large;"><span style="color: orange;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>"Le levain est issu d'une fermentation lactique naturelle de l'eau et de la farine."</i></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Si le levain a été abandonné par les boulangers, c'est principalement parce que faire un pain au levain demande beaucoup plus de temps qu'un pain à la levure. Il faut souvent le double de temps de fermentation, parfois plus, pour réaliser un bon pain au levain. L'impatience et la recherche de profits faciles a presque fait disparaître l'utilisation du levain, ce qui a entraîné la production de pains plus légers, vite faits et souvent de moins bonne qualité.</span></div>
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<span style="font-size: large;"><span style="color: orange;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>"Nous utilisons le levain pour permettre à notre pain de lever et nous respectons le rythme naturel de la pousse du pain."</i></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">À notre boulangerie, nous avons choisi de faire revivre l'art du bon pain au levain. Nous avons choisi la qualité au lieu de la quantité. Tous nos pains sont faits avec du levain dans le respect des traditions boulangère de France et d'Europe centrale. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: orange;"><i>"Tous nos pains sont façonnés à la main. Nous n'utilisons aucun améliorant ou additif."</i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Nos produits</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">L<span style="font-size: small;">es</span> p</span>ains</span></span></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Baguet<span style="font-size: small;">te</span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Miche 1kg</span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Multigrain</span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Blé tamisé</span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">Rais<span style="font-size: small;">ins</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Avelines<span style="font-size: small;"> & </span>miel</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Fougasse aux olives</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Fougasse aux tomates & pesto</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Chocolat & canneberge</span></span></span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">K<span style="font-size: small;">amut</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Épeautre</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Sicilien </span></span></span></span></span></li>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;">Les gâteries </span></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif;">Biscuits</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Muffins</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Brownies</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Carrés aux dattes</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Croissants</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Chocolatines</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Amandines</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Brioches</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;">Gâteaux aux bananes</span></li>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Nos pains et nos gâteries sont aussi disponible à </span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.monmarchelocal.ca/" target="_blank">www.monmarchelocal.ca</a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.fetedesvins.ca/" target="_blank">www.fetedesvins.ca </a></span></span></div>
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<a href="http://www.vieuxmetiers.ca/marche/" target="_blank"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">www.metierstraditions.com</span></span></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">La conservation du pain</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Pour conserver votre pain de 3 à 5 jours,</b> remettre le pain dans l'emballage de papier en éliminant l'air, puis insérer le tout dans un sac de plastique. Assurez-vous qu'il n'y ait plus d'air à l'intérieur. </span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Pour conserver votre pain jusqu'à 2 mois,</b> congeler votre pain frais du jour. Attendez que le pain soit bien refroidi avant de le congeler. Il est préférable de mettre le pain dans un sac de papier pour ensuite le placer dans un sac de plastique. Pour décongeler, vous n'avez qu'à laisser le pain se réchauffer tranquillement sur une grille à la température de la pièce. </span></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">La perle et son boulanger</span></span></b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3746, rue <span style="font-size: small;">Princi<span style="font-size: small;">pale<span style="font-size: small;">,</span></span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Dunham</span></span></span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">450-295-2068</span></span></span></span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><b>Heures d'ouverture</b></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i> </i></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><i>mi-octobre au début juin:</i></b> du mercredi au dimanche, 8h00 à 17h00</span></span></span></span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><i>début juin à mi-octobre:</i></b> du mardi au dimanche, 8h00 à 17h00 </span></span></span></span></span></span></span></div>
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<br />Bernard Le Boulangerhttp://www.blogger.com/profile/12865450548345981986noreply@blogger.com