Here's where I exhibit my ignorance about France... Do you generally see boulangerie and patisserie together like that, or do they more often exist as separate enterprises?
Lost once, so I'll try again.This is a subject dear to my heart. Susan and Simon, you cannot have too many photos of boulangeries-patisseries for me. My only suggestion is that you try each regional specialty, photograph it and its packaging, describe the taste, list the ingredients, pinpoint the location of the shop....
Most boulangerie are also patisserie, but bakers always have a preference/talent for one or the other, so it is quite usual to buy your bread from one establishment, and your tarts and 'health food' from another. Opera are a good example of the kind of health food a good patisserie will offer (look them up and drool :-)Susan
We'll be in Preuilly on Wednesday as we're visiting a school in Loches (research for a potential move to the area - we've stayed at Beauvais several times now and love it). I tried to see what time the Boulangerie opens but the resolution is understandably a little low for that :-)
Incidentally, the second one looks like La Roche Possay but I can't place the third one - where is it?
The top two are Preuilly, the bottom one is Yzeures sur Creuse. The baker on the market square in La Roche is well worth a visit, but I don't think we have photographed it. I imagine both boulangeries in Preuilly are open by 6.30am, maybe even earlier. They are certainly open by 7.00am.Make sure you take a turn around the market if you are in Loches on a Wednesday, and call in to the bakery just up from the flower market - the one which usually has a strawberry stall in front of it. I recommend the tricolor - a baton made from twisting rye, corn and wheat dough.Good luck with the research.Susan