Maybe man can by live by bread alone.
With baguettes, pain de mie and ciabatta galore, a new artisan bakery opened in Forest Hills on Wednesday.
And as the name suggests, La Boulangerie has a French touch. The menu includes pate de camagne, tartine de salmon and pan bagnot with tuna.
It’s also the realization of a lifelong dream for owner Francois Danielo, who hails from the Brittany region of north-west France. “I have always had a passion for baking,” he said.
At age 14, Danielo started working as an apprentice for his uncle, a fourth-generation breadmaker. When he turned 18, his father insisted he go to college, and Danielo ended up getting a degree in mechanical engineering and heading to Los Angeles, where he worked in marketing.
About three years ago, he moved to Forest Hills and fell in love with the neighborhood. But he missed the French bread -- that is, eating it and making it.
“My passion came again,” he said. “I wanted to have my own business.”
After searching with his girlfriend, Nadia DeJesus, he found a spot at 109-01 72nd Road that appeared to be perfect for his vision of a family-style bakery as it is wider than most storefronts on Austin Street, and a little more off the beaten path.
All the bread is made on premises, and Danielo, 43, is excited about expanding his menu to include variations of rye, caraway, caraway rye, black rye and wheat breads. He also wants to make many other kinds of international doughs, such as challah, and sweet snack breads.
“I have to find my mark to fulfill the needs of the community,” he said.
But he might have to focus primarily on increasing production of two particular kinds of bread. Danielo said that patrons bought all his croissants and pan chocolate within hours on his first morning in business.
“They disappeared,” he said.