GDLicious: Oh la la!

A large Mexican family (extended version, of course) goes through a couple kilos of tortillas a day. No meal is complete without them, no matter the hour of the day, and most people will tell you they prefer the corn ones, which are indeed healthier. But as much as I love a steaming fresh tortilla, sometimes those Euro-peasant roots kick in and what I really want is a crusty, holey, yeasty baguette. Folks in this town eat a fair amount of bread, mostly the bolillos sold in the stores and out of baskets on street corners, and the larger supers have bakeries where the bread at least looks appetizing. However, most of it is made with the most extraordinarily refined flour, often with a large helping of lard or margarine to keep it from turning into a brick within the day. It took us a good half a year to find a not just good, but great bakery. We went out for a huge St. Patty's day dinner at Lula Bistro (the chef, Darren Walsh, is an Irishman) and they served little rolls that had us back a few weeks later to investigate their origins. I was happily shocked to learn they were not made in house, and that a mere citoyenne like myself would be able to get her hands on them at Oh la la! (Av. Sebastian Bach 2074). Of course, there's a Frenchman involved. In addition to some rather dangerous chocolate croissants, you will find the crustiest baguettes in town there, along with a very respectably chewy pain de campagne and whatever else they felt inspired to make that day. Bon appetit!