Pain Quotidien (Daily Bread), Crusty Ficelle and Tomme Crayeuse

On Thursday morning, I had to do a quick run to the Mandarin Oriental Hotel on Columbus Circle in New York to meet a client for my concierge services. Before heading back to New Jersey, I paid a visit to the nearby Whole Foods. I picked a few lunch items including a Ficelle from Pain d’Avignon, a bakery based in Long Island City.
While digging for more information on this ‘Pain d’Avignon‘, I found out that there is Another Pain d’Avignon in Cape Cod.
To go with my ficelle, I also picked two items from the Whole Foods cheese counter, a piece of Pyrenees and also some Tomme Crayeuse which I never had before.
The Tomme Crayeuse was ripe and slightly creamy with an ash color rine and paired perfectly with the crispy bread and a pear. This cheese is made with cow’s milk, comes from the Savoie region and is the creation of affineur Max Schmidhauser about 9 years ago according to the San Francisco Chronicle.
Ficelle can be best described as a skinny baguette, the word ficelle means a small rope, a string in French.
Simple pleasures!