UMY French Corner Visited Paris Bakery to Learn French Culture

Kitchen Tour is an annual activity of the Universitas Muhammadiyah Yogyakarta (UMY) French Corner. This year, the French Corner had the opportunity to visit the Paris Bakery cake shop in Trihanggo, Gamping, Sleman, Sunday (2/3). This activity aimed to introduce typical French foods and their manufacturing process. This agenda is open to the public, so there are participants from Universitas Negeri Yogyakarta (UNY), Universitas Islam Negeri, (UIN) Sunan Kalijaga Yogyakarta, and others.

“Participants have the opportunity to know firsthand how the mechanism of making French specialty goods in the Paris Bakery kitchen. One of those products is the Baguette, “said Staff of the French Warung UMY Miftahul Fikri Sahila when contacted on Monday (2/3).

With an oval shape that can reach 65 cm and a diameter of 5 to 6 cm, this French bread is made from flour, yeast, water, and salt. Its texture is hard on the outside but feels soft inside. It can be eaten in various ways to produce savory, salty, and even sweet flavors. The enthusiastic participants queued to try and touch the dough and take photos with a Baguette.

The store also provided sliced Baguettes with a choice of chocolate and butter topping and sausage sauce. There was also various variants of Croissants with chocolate, cheese and savory flavors, A soft and luxurious Opera cake with melted chocolate wrap, Tiramisu with soft and distinctive taste, and crispy Gressin (bread sticks) eaten with chocolate and colored toppings.

“After playing with the dough in the kitchen, participants were treated to various other French bread. The attractive aroma and color made the participants eager to taste the bread, “added Miftahul.

At the end of the event, the volunteers and Paris Bakery distributed merchandise in the form of tote-bags and parcels of bread to selected participants who are able to answer questions about France. All participants learned a lot from this activity. They cannot wait for the next monthly and annual activities.

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