Parémi Boulangerie-Pâtisserie

Review

Croissants are made from

Photo: Heribert Corn What do young people want to be when they are still at school and occasionally think a little about the future? CEO of Apple or Google, pop star, actor, lawyer, writer, definitely rich and really cool. You rarely hear "baker" in educational discussions, I suppose, but the Viennese Lycée is probably an exception, or rather it may have been an exception for a while, because pupil Rémi Soulier was planning a career in bread and, after graduating from high school, attended the French bread institute INBP (Institut national de la boulangerie pâtisserie) and then the Ferrandi gastronomy school, also in Paris, and his classmate Patricia Petschenig enrolled at Ferrandi to study patisserie.
And because the two knew each other a little beforehand through their siblings and because their common role model was "France" and because they had learned it, they opened a bakery together two weeks ago.
Not just any bakery, of course, but a French bakery, also in Bäckerstraße and with a really spacious workshop that you can see into via a glass front, a very spacious café area and a really large, beautiful sales counter. The only problem with this: at Ferrandi, they were obviously not taught that once the Viennese move, then the Viennese move. In other words, Rémi Soulis and Patricia Petschenig are experiencing a similar rush with their cozy Parémi bakery as Gragger and Joseph did a few years ago: the two get up at three in the morning and go to bed at midnight, Rémi Soulis reveals somewhat dismayed, and the display case is still empty at 2 pm. He bakes 200 to 250 baguettes a day, 20 at a time, they are bought faster than he can bake them, and the extra-typical, extra-long dough takes three days to rise. The second specialty of the house, croissants, made from French flour and French butter, was a bit unlucky this time: burnt.
No matter, for the time being people buy what is still available, macarons, chocolate tarts, sourdough crusty bread, all very good, all at a truly proud price, "we just make everything ourselves". I was lucky and managed to get the last salami sandwich, which was impeccable, albeit somewhat unspectacular and, despite being handmade, perhaps a little too inner-city at €5.50, and a refreshing "Salade exotique" made from pomegranate seeds, passion fruit and orange (€4.20). The chocolate tart was fantastic, the espresso very good. You just have to get up earlier for a baguette or a few croissants. Summary: A new, chic, French city centre bakery from two Lycée graduates who can't keep up with the baking at the moment. Parémi 1, Bäckerstr. 10 Tel. 0680/247 77 79 Tue-Fri 7-19, Sat 8-18, Sun 8-14

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