Bakery Offers Old-Style European Breads
Lafayette store bakes products fresh each day
Judy Bastien
jbastien@theadvertiser.com
When professional seaman Peter Czichomski was thinking about retirement, he and his wife, Ingrid, decided they would like to furnish Acadiana with genuine European breads and pastries.
"We both missed good European breads," said Ingrid Czichomski, an American citizen who was born and raised in Haiti. Her husband is from Germany.
The cost for establishing their own from-scratch bakery would have been prohibitive, so they learned how to operate what is called an in-house bakery. The couple subsequently opened Euro Breads at 201 W. Gloria Switch Road.
They order breads and pastries, which arrive frozen, from European bakers. The breads are partially baked before they're frozen.
Then, "every morning, they're freshly baked here," Czichomski said.
The difference between European breads and pastries and most of their American counterparts is they are baked the way it was done generations ago, Czichomski said.
"Our breads don't have preservatives or additives," she said. "We've acquired a wonderful reputation, because our breads don't have bleached flour."
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The products made at Euro Breads in Lafayette are made from frozen dough imported from different parts of Europe.
There also are pastries filled with spinach and feta, and meat puffs, organic whole-grain breads filled with ground beef or pepperoni.
Many products that claim to be whole-grain breads are made with some whole grains, supplemented with a major portion of white flour, but not these breads, Czichomski said.
"They're artisan breads," Czichomski said, "like the natural Old World breads great-great-grandma used to make."
The bakery carries a variety of whole-grain breads, including rye and pumpernickel. The breads are characterized by a thick crust and soft inside.
Originally published October 25, 2006
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