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The History

The History of Kitchens and Cooks gives further intimation on Mr Boulanger usual menu, stating confidently that “Boulanger served salted poultry and fresh eggs, all presented without a tablecloth on small marble tables”. Numerous commentators have also referred to the supposed restaurant owner’s eccentric habit of touting for custom outside his establishment, dressed in aristocratic fashion and brandishing a sword

According to Miss Spang, there is not a shred of evidence for any of it. She said: These legends just get passed on by hearsay and then spiral out of control. Her interest in Boulanger dates back to a history of food seminar in Paris in the mid-1990s

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Biscuit & Scone Mixes

Bleached wheat flour, sugar, soy oil, salt, yeast

Raw Croissants

Sugar, soy oil, salt, yeast, corn syrup, sodium caseinate

Creme and Pound Cake Mixes and Bases

Corn syrup, solids, sodium caseinate, mono and diglycerides.

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New York Strip

Corn syrup, solids, sodium caseinate, mono and diglycerides.

Biscuit & Scone Mixes

Bleached wheat flour, sugar, soy oil, salt, yeast, corn syrup, solids

Raw Croissants

Sugar, soy oil, salt, yeast, corn syrup, sodium caseinate

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Biscuit & Scone Mixes

Bleached wheat flour, sugar, soy oil, salt, yeast, corn syrup, solids

Creme and Pound Cake Mixes and Bases

Corn syrup, solids, sodium caseinate, mono and diglycerides.

Biscuit & Scone Mixes

Bleached wheat flour, sugar, soy oil, salt, yeast

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