|THE MYSTERY FRENCH BREAD|
Tuesday, 8;30 AM. 40 degrees F at the ferry dock, 36 on the back porch. Wind NW, calm with moderate gusts. The sky is overcast but looks like it may clear, the humidity is 81%. The barometer is rising, now at 29.71". Today it will warm into the 60's, then cool to the high 40's with clear skies for the balance of the week. The daffodils are blooming all over town now, along with Hyacinths, and tulips are in bud.
When we have homemade chicken soup I like to get a French bread form Andy's IGA in Bayfield to go with it. A slice or two of a fresh baguette, slathered in butter, goes with the soup as does nothing else. I knew that it was trucked in along with a lot of other baked goods, but was mystified when I actually read the printing on the bag the other day.
"Product of Canada," it read. Reading further, to find out where in Canada it came from, I found that it was distributed by WYAZATA, headquartered in Los Angeles, California, and that it was further identified as Cuisine de France. California, Canada, France, Bayfield...What in the world is going on here with a loaf of bread, I wondered.
I Googled WYAZATA Los Angeles, and found that WYAZATA is a worldwide baked goods firm (they held their last shareholders meeting in Zurich, Switzerland). So, I added Switzerland to the list.
Cusine de France is one of a number of subsidiary baking firms of the multinational conglomerate.
I had been wondering what route the bread had taken from Canada to Bayfield, and considered it might have come across the Michigan Upper Peninsula from Sault Ste Marie, Canada (the location of the Soo Locks on the St. Mary's River, between Lake Superior and Lake Huron), or even Toronto, or or perhaps came down through Minnesota from the border crossing at Thunder Bay, Canada. In any case, Bayfield would be at the end of the route, so I sent a question to WYAZATA, but they have not replied and perhaps never will, as they probably don't trace the routes of secondary or tertiary distributers.
I am guessing our baguette traveled through Minnesota and the Duluth market to accompany our homemade chicken soup, as their web site indicates there is a bakery in that region
I have no argument with this particular baguette, which tasted O,K. (but must have been full of preservatives) and was not overly expensive, however its entire adventure seems a tad intense, and makes me wonder whether President Donald Trump isn't on to something with his desire to renegotiate NAFTA.
In any case, I will begin to look and listen for a local baker with a decidedly French accent.