A very special baker – Boulangerie Marie

I explained in a previous post the difference in France between a Baker (boulanger) and a Pastry Chef (Pâtissier), but I’ll touch on it again:
The “boulanger” makes bread, croissants, chocolate bread (pain au chocolat), raisin bread (pain au raisin) and some basic pies
The “pâtissier” ONLY makes elaborate cakes (sometimes candy and chocolates)
These are two very different jobs. Different shops also.
The boulanger works with “live dough”. The pâtissier with “dead dough”. Live dough evolves and grows, hense the name…
The boulanger works with a very hot oven and keeps it at the same temperature all day long. He may have a separate oven for croissants…
The pâtissier plays a lot with temperatures and several types of ovens
Boulangers may sell pastries sometimes but they are never as good as the onces you’ll get at a pastry shop