Blandine Mazéran, owner of The French Kitchen Culinary Center, is going all out to bring top-tier French breads to Colorado Springs — even importing 100% French flours.

In other words, her bakery team now uses only flour milled in France rather than blends of French and American wheat.
That’s right: She’s making every effort to impress and to serve only the finest “real” French baguettes to her customers.
“It’s something I’ve always wanted to do,” she said. “Because of the volume of flour I purchase, I was able to find a source for 100% French flour. Now we have all the different types of French flour for various kinds of baked goods. And I’ll be able to sell it in bulk for home bakers, too.”
To get even closer to French-bread perfection, Mazéran brought in Fabrice Cottez, owner of Boulangerie Pas à Pas — which translates to “Bakery Step by Step” — to consult and teach her bakers some finer points of the craft. The thirtysomething French baker has an impressive resume and a passion for sharing his expertise.
At the end of Cottez’s training week at The French Kitchen, Mazéran hosted a special open-house event where customers, new and old, could meet the baking team and sample loaves fresh from the ovens. After tasting the new lineup of breads, it was nearly impossible not to take a few home.
We were captivated by Cottez’s skill and eager to learn more about his journey. He graciously shared a few minutes for a brief chat:
Where did you grow up in France, and when did you start baking?
I’m from Dijon, France, and started baking when I was 15. Later, I moved to Bordeaux and taught at a bakery school for nine years. I began making instructional YouTube videos in 2018, and they’ve really taken off. I now have about a million viewers.
How is using French flour different for making bread?
French bread flour has less gluten — about 11% protein compared to 14% in American flour. It’s easier to digest, and because we use a sourdough starter, the fermentation makes it even gentler on the stomach. Fermentation is good for you.
How is a starter made?
You begin with equal parts honey, apple and water, and let it rest at room temperature for two to three days. Then, add organic French flour and let it sit a couple more days until it becomes bubbly. From there, a small amount of the starter is used to make the bread.
Now, with a fresh batch of starter bubbling away in The French Kitchen bakery and sacks of imported French flour on hand the team, led by kitchen manager and head baker Taylor Finnicum, is turning out gorgeous, golden loaves with the unmistakable taste of France.
Hours are 7 a.m.-6 p.m. Tuesday-Friday; 7 a.m.–3 p.m. Saturday
Details: 719-528-6295, facebook.com/tfkcc.

New locations opened

Here are a few popular eateries who have expanded their operations with third locations:
• Dave’s Hot Chicken, 6235 Sawcut Point, Fountain (across the street from Mesa Ridge High School in the King Soopers Development); visit facebook.com/ToLiveandFryInLA.
• Dad’s Donuts, 1254 Interquest Parkway, visit facebook.com/dadsdonutsco.
• Chicken Salad Chick, 810 Sky Vista Point, Monument, visit facebook.com/ChickenSaladChickMonumentCO.

Dipity do

The Melting Pot, 30 E. Pikes Peak Ave., is offering a Kids Eat Free deal every Sunday in November to children 12 and under. The kids’ entrée is free with the purchase of an adult four-course meal. Have more little ones at the table? No problem: Additional kids can order from the special kids’ menu. Hours are noon-10 p.m. Mondays through Saturdays and noon-9 p.m. Sundays. Details: 719-385-0300, facebook.com/TheMeltingPotofColoradoSprings.

Veterans Day deal

BJ’s Restaurant & Brewhouse, 5150 N. Nevada Ave., is offering a free Chocolate Chunk Pizookie (a warm cookie topped with vanilla ice cream) to active-duty and retired military on Nov. 11 with valid ID. From Nov. 12 through Dec. 31, guests with valid military ID who dine in and buy an entree will get a free appetizer bounce-back card for a future visit. Details: 719-268-0505, bjsrestaurants.com.