 |
 |
|||||||||||||||
|
The BakeryBakery Store
About
In The News
Historical Events
Testimonials
Whats New
Contact
|
In The NewsLoafing About in Crown Point AUTHENTIC HEARTH-BAKED FRENCH COUNTRY BREAD
Though Tanguy could easily sell a hundred loves a day, five days a week he makes sixty of the two-pound oblongs, which he sells for about $2.50 each. Though he could charge more, he said, "That kind of goes against the breadnes of it." He has several drop-off points -Hague Market,
and Silver Bay General Store, in Hague-to which he delivers once a week
his bread is available daily at Hap's Market, in Crown Point. When I visited
a year ago, he was proudly using his new (secondhand) industrial bread
mixer, which greatly increased productivity. He stoks the oven with dry
oak firewood for high, steady heat, and uses only organic flour that he
buys in Quebec twice a month. (Tanguy told me another secret: he kneads
the dough on an authentic cotton pastry cloth direct from France.) That
day he was on a marathon session, baking some three hundred loves to take
to Fort Ticonderoga for an eighteenth-century-reenactment weekend. "When
you've got a bunch of guys trying to be crusty old French soldiers, you've
gotta feed them crusty old French bread," he said. Adirondack Made by Marcy Jarvis Some of today's food revolutionary
 Dear Yannig, The Roadside Recipes program was a big hit and I wish to formally thank you for your cheerful involvement in it's production. Through the broadcat of the program (which we will repeate in June, by the way.) countless people have been enlightened to the virtues and quality of your excellent bread. The segment of you and the production of your bread has garnered various inquiries and comments. Many of the inquires are in regards to where our viewers can get your bread besides at Hap's Market. Too, I have had several viewers tell me in person that when they traveled to Hap's that they were sold out of your bread. As a result, I have, when appropriate, given out your phone number at your home side bakery. Also, Oscar's Smoked Meats of Warrensburgh is interested in talking to you about possibly offering your bread on a regular basis. I promised them that I would tell you of their interest. You might want to call them and pursue this excellent potential. Oscar's Smoked Meats and Yannig's bread: makes my eyes water just thinking about it! We are looking foward to finishing our People Near Here production featuring you and your baking skills when you get your new bakery up and running. The program is slated to broadcast regionally in October, so we would have to finish the video-taping by the end of Agust. Pleae keep me posted on the progress of the new bakery as we are most interested in including it's construction, competition and grand opening as well as profile of Crown Point. Thanks for the great time at the potluck
and barn dance. Best Wishes,  Derek Muirden Producer/Director Roadside Recipes: The Adirondacks People Near Here PLATTSBURGH, NY__Yannig Tanguy knows his bread.
He started his business, the Crown Point Bread Company, in 1996 with the
help of North Country Small Business Development Center at Plattsburgh
State University of New York. Four years later, he has been honored as
the 2000 New York State SBDC Rural Entrepreneur of the Year. Press Republican  Dear Yannig: I would like to take this opportunity to congratulate you on recently being named the New York State Small Business Development Center's (SBDC) Rural Entrepreneur of the Year. This is a truly outstanding accomplishment for you and you business. After only four years of operating the Crown Point Bread Company has been recognized, out of thousands of small businesses, as one of the best businesses in New York State. Your European Style bakery has become very well known through out the region. Once again congratulations and best wishes in the future. Sincerly,  Elizabeth O'C. Little EOL/kms
NEW YORK STATE SCENIC BYWAYS Fort Ticonderoga is a mile up the road from the ferry landing. After our visit there and a look back at Mount Independence, we headed about nine miles north to the village of Crown Point, New York. Maren, who loves to cook, wanted to stop at the Crown Point Bread Company. Their bread is almost a cult itme in the Champlain Valley. To keep up with the demand, owner Yannig Tanguy imported an enormous, wood-fueled oven from France. The oven weighs 48,000 pounds and has a stone turntable that can bake 200 loaves at a time. "There's an oven like this at a bakery across from the Eiffel Tower," Tanguy told us, adding with a touch of pride, "but it's smaller than this one." Northern New England Journey Hague's Great Hoax Fest It's official - August 16, 1997 from 10am-4pm, Hague will be making history in the Town Park. In addition to George, the Lake George Monster, the Great Hoax Fest will feature Bill Smith, Adirondack Story teller, singer of Adirondack tales and a renowned maker of pack baskets. Russel Bellico, a Hague resident and author of Chronicles of Lake George and Sails and Steam in the Mountains: a Maritime and Military History of Lake George and Lake Champlain will be in the park to autograph his book. If you already have one, bring it with you. If not, the books will be available for sale. Also on the scene will be Yannig Tanguy, proprietor of the Crown Point Bread Company. He bakes bread the "old-fashioned way" in a brick oven as it was done 200 years ago. (His bread has gotten rave reviews from customers of Silver Bay General Store and Hague Market, where he delivers a limited quanity each Friday). We also understand he is a fiddler, and we hope he will entertain us with some of his tunes.
Adirondack eateries are uncovered in Mountain Lake PBS "RoadSide Recipes"
Tanguy began Crown Point Bakery five years ago. He was drawn to baking while spending time with his grandmother in Brittany (France). He visited a friend of his grandmother's, a baker, and was, in his words, "enchanted." Returning to the U.S., he as discouraged to find no good bread, so he began to learn to bake. He's learned most of his skills through working on his own or through informal apprenticeships and visits with bakers in France. Because traditional French bakers use clay ovens, Tanguy studied ceramics at college in Montana, so that he could build a clay oven for his bakery. His oven served him well until last year, when he imported a twenty-four ton wood-fired French oven - an oven that is 14 feet in diameter, and 12 feet deep. While the amount of "good bread" available in our area has increased since Tanguy was an adolescent, it is made in a more modern way than Tanguy's. He says he does not want to be surrounded by a "menagerie of machines" that do the work of baking. He has a "primitive" dough mixer, but the rest is done by hand. He weighs out the dough, forms the bread by hand, puts it into the oven on a bread peel, and takes it out on a bread peel. He works to the schedule of the bread, or the yeast, making the bread in a continuous operation, rather than using refrigeration to hold the dough at certain points. He says that both his methods and product are similar to those used in France until fairly recently. (it should be noted that traditional baking is now enjoying a revival in France.) Tanguy bakes both baguettes and a more traditional, or old-fashion French country bread. It is this latter, a multigrain bread, which he has so far sold at Honest Weight. (Look for baguettes and Baguette dough rolls once hes has bags printed for them.) A recently imported German 20-in. millstone is used to grind the grains for the bread. Tanguy used organic grains and is working on getting wheat from a local farmer. Crown Point Bakery's business is seasonal, with two employees he wants to keep the business at an artisanal leve. To supplement the actual bakery production and sales, he also travels and works as a baker at re-enactments. He began selling his bread at Honest Weights this summer, bringing the bread down on Saturday's when he came to the Troy accounts in Albany, and hopes that Honest Weight customers will buy enough bread to make the weekly journey worthwhile. Judging from the reactions of those sampling and buying his bread when he did a "Meet the Baker" day at the Coop in November, this should not be a proble. Look for Crown Point Bakery's bread at Honest Weight the next time you shop- and see if, in eating it, you are transported back to Crown Point, c. 1700, or perhaps to France, c.1960. Coop Scoop
Times Of Ti
Times Of Ti 
|
|||||||||||||||
Web Site Designed, Managed, and Hosted by: Adirondack Web Services AwsInternet.com |
A