Paris Paysanne Podcast Episode 1: Marché Bastille, Award Winning Granola, and Craft Coffee in Paris

Welcome to Episode 1 of the Paris Paysanne Podcast! This episode includes a market visit to Marché Bastille, a chat with an award winning granola chef, and a conversation on the state of craft coffee in Paris.

Matthew Cordell is the founder of the site Ces Americains . He has also created apps that help visitors explore Paris, including a super useful Markets of Paris app that you can download in iTunes

Jessie at the "Guerre de Granola" Championship photo courtesy of Anna Brones

Jessie at the "Guerre de Granola" Championship photo courtesy of Anna Brones

Jessie Kanelos Weiner is a food stylist, illustrator, and author. She is also the founder of the blog thefrancofly.com. Most recently, she wrote and illustrated the book Pâtisseries et gâteaux d'Amérique and illustrated Recettes pour un dimanche, both published by Marabout. She is also Paris's Granola Champion of 2015. Find her award winning recipe at the end of this post!

Specialty coffee ambassador Melodie Hoff photo courtesy of Fiona Le Brun

Specialty coffee ambassador Melodie Hoff photo courtesy of Fiona Le Brun

Melodie Hoff  is a Paris-based barista and specialty coffee ambassador. She is also the European representative of the Résau des Baristas de France.

 

Jessie's Award Winning "Guerre de Granola" Recipe

Ingredients

100 mL sunflower oil

2 thumb sized pieces of fresh ginger

2 oranges, zested

1 vanilla bean, seeded

400 grams rolled oats

100 grams banana chips

100 grams walnuts

60 grams pumpkin seeds

1 tbsp cinnamon

1 tsp sea salt

60 grams brown sugar

100 grams maple syrup

Preparation

Heat oil. Peel and chop ginger. Add ginger, orange zest, and vanilla seeds. Bring to low boil, let infuse at least 1 hour. Preheat oven to 125°C. Mix together oats, banana chips, walnuts, pumpkin seeds, sesame seeds, cinnamon, and salt. In a saucepan combine infused oil, brown sugar, and maple syrup. Bring to a boil and pour over oats. Mix until oats are coated. Spread evenly onto 2 38 x 28 cm cookie sheets. Bake 60-80 minutes, until dry and chunky.