Près de Moi 프레드므아

Baker Yoon Hwa-young bakes even the bread that holds the sandwiches, and crusty loaves like campagne and baguette matter more than sweet buns. The campagne has a dark, crackly crust around a moist, plain crumb. A Reuben sandwich layers meat, fermented vegetables and sauce for salt and acidity together, and fries with tomato sauce turn it into a full brunch plate. Jambon-beurre keeps to ham and butter, letting the crust carry it, while a sandwich built on hummus and carrot rapee cuts back on meat and leans on nutty beans and crunchy carrot. For coffee, the chestnut babka runs sweet chestnut through its layers, and the canele contrasts a hard caramelized shell with a chewy center.