Faubourg Paris' Franck Point: Croissant Crusader

Franck Point could be a croissant crusader

Faubourg Paris’ Franck Point: croissant crusader

Franck Point is fanatical about croissants. In fact you could call him a ‘croissant crusader’ and he likely wouldn’t object. Point is the man behind Faubourg Paris, those pretty swish looking, chandelier-trimmed artisan bakery-bistros popping up all around town (there are three so far, all busy), where you might feel yourself whisked right back to that last trip to Paris, say somewhere on Blvd. St. Germain.

Faubourg’s swish interiors have ‘Paris’ written all over

You name it, Faubourg seduces with a wealth of irresistible temptations, ranging from flaky, Chantilly-topped, vertical mille feuille to impeccably made macarons and more, as well as savouries. Not to mention the “dessert of the month” (July’s is an extraordinary Earl Grey, lemon, and white chocolate tart), an array of superb breads (fougasse, baguette, brioche) equally excellent coffee and polished, prompt service.

Point with macaron reject…

As we examine the array of handmade macarons (purely for purposes of research, you understand), Franck winces and extracts three from the showcase. Rejects, he says they should never have been there, pointing out that the circumference at which the filling meets the upper and lower half—the ‘ruffle,’ as it’s known—is uneven. The summarily excommunicated macarons will never meet a customer, let alone make it into one of Faubourg’s deluxe gift packs.

Faubourg’s irresistible croissant aux amandes

The Faubourg croissant

Ultimately, though, it really is all about the croissants, explains Point, who oversees, in meticulous detail, production that continues fresh throughout the day, of everything from an impossibly buttery and flaky classic to pistachio cream, almond paste filled, and—naturellement—decidedly addictive pain au chocolat.

Faubourg’s state-of-the-art equipment, with precise moisture and temperature controls, prepare the forms over three hours, ready for baking. It’s a critical process explains Point, along with the quality of butter he uses. Point says he actually doesn’t sell some 10 percent of his production, although many items are donated to charity.

Interestingly, when Franck first opened he thought it would be all about baguettes. But it was not to be. On the very first day, the croissants were gone by mid-afternoon.

Somehow, I’m not surprised.

***

Updated March 20th, 2015.

(From the release)

Faubourg Paris celebrates National Macaron Day in support of the Canadian Cancer Society

Indulge for a good cause on Friday, March 20

VANCOUVER, BC, March 4, 2015 – Here’s to sweet treats and a generous spirit.Faubourg Paris, Vancouver’s premier trio of French boulangerie pâtisseries, is celebrating Macaron Day on Friday, March 20 by giving back. Faubourg will offer its signature Parisian-style macarons for $1 each (half off the regular price), match every dollar of macaron sales and donate 100% of gross proceeds to the Canadian Cancer Society.