Seventy-five percent of France still buys fresh bread daily from one of the country's 34,000 boulangeries. To be called a boulangerie, the entire bread baking process, from flour to loaf, must be carried out on site.
Today on NPR: In France, some say a gastronomic icon is under threat. For the last decade, the number of pre-prepared, frozen croissants sold in bakeries has been increasing. These knock-offs are cheaper, but they're also less delicious.
