いやもうなんと言っていいのか。
"For a bakery it's disturbing to make gluten-free bread," said Élodie de Montbron of La Maison Kayser (maison-kayser.com/en). "It's more like a cake dough than a bread dough." Yet she said they were motivated to bake this way because customers were begging them to do so.
流石に田舎系パンは違うみたいだけど、フランスパン本場、パリのパン屋もこの流れには逆らえないのか…。
