Have you tried ordering from the menu in France and struggled with the waiter? Well, if your answer was ‘oui,” we have a few tips for you. I had enlisted the help of un petit Parisien, my nephew– Enzo to help me out with the pronunciations.
Oui, Oui, aujourd’hui c’est Mardi Gras (Fat Tuesday) for us (Francophones) and for others, Pancake Day! However you like to call it, it’s a day to indulge then it kicks off to Lent then bam! Easter, is here again.
If you couldn’t make it to New Orleans or Les Antilles for Carnival, we have come up with ideas that can help you celebrate ce jour!
If want to indulge with your eyes or a trip to ‘The Big Easy’ …
If you want to practice your French while indulging…
Recette des beignets MARDI GRAS VEGAN by Titoon Baker
And you if want to shed those calories after indulging…
Être parent c’est avoir la chance de revivre une enfance et partager ses moments d’émerveillement. – Arben Gasi
A piece of Paris in Jersey but where exactly you might ask?? In Montclair of course! Le French Dad Boulangerie & Café situated on Church Street, is owned by a ‘French Dad,” Arben Gasi.
As many dads around the world celebrate La fête des Pères, aujourd’hui, we wanted to get insight from Monsieur Gasi, who has lived in three different countries of what it means to be ‘ un papa,’ baker and businessman.
O.O.J.S.F: What is your role as a dad?
A.G: My role as a dad is to accompany our children through their education and various activities such as sports as well as cooking.
O.O.J.S.F: Where did you grow up?
I was born in Sarajevo and moved to France at age 12. In France, I lived in Albertville, Montauban and spent my last few years studying in Toulouse.
O.O.J.S.F: What is your educational/professional background?
A.G: I have a degree in mechanical engineering but ended up being a baker/owner of a French bakery in Montclair, NJ called Le French Dad.
O.O.J.S.F: Where did you grow up?
I was born in Sarajevo and moved to France at age 12. In France, I lived in Albertville, Montauban and spent my last few years studying in Toulouse.
O.O.J.S.F: What languages do you speak?
A.G: I speak serbo-croatian, French and English.
O.O.J.S.F: As a dad, are you teaching your kids to be bilingual, if so, how?
A.G: Yes, my wife is French so we speak French at home. We also try to read to them in French and watch cartoons or movies in French as well.
O.O.J.S.F: How do you manage being a dad and a businessman?
A.G: It is very difficult to manage both and sometimes the latter takes over to my biggest regret. The moments we spend together are very very precious and we make sure to make most of it.
O.O.J.S.F: What’s your daily schedule like as the owner and head baker of Le French Dad?
A.G: I wake up around 2-3am everyday and head over to the bakery for my first coffee of the day. Depending on the day, I make bread, pastries or macarons, look for any special orders we might have for instance. When the bakery opens at 8am, I double check that we have everything ready for the day. Then it’s usually continuing on to producing, placing orders, making schedules for the week. I am usually out by 3pm at the latest to pick up our children from school.
O.O.J.S.F: How is French parenting different from the American way of parenting?
A.G: I believe French parenting is more straightforward and teaches children boundaries in all aspects. Not only educationally but culinary as well. Our children are a little more adventurous when it comes to food than their American friends.
O.O.J.S.F: What’s your favorite thing to do with your kids?
A.G: I love playing soccer with them and be outside. We usually go to the park nearby on our scooters or bikes. We also have a movie night where we make our own pizza and watch a movie all together. We try to do this every Friday or Saturday.
O.O.J.S.F: What qualities do you instill in your kids as they grow?
A.G: We’d like them to be kind and respectful but also honest.
O.O.J.S.F: As a baker, what pastry or baguette best describe you? And Why?
A.G: It would be a pain de campagne, or country loaf. Hearty, whole grain, rugged but nourishing.
O.O.J.S.F: What French traditions do you still uphold in your family?
A.G: It is mainly food/dinner related as we try to instill the love of home made food. That means no eating between meals, have a “goûter” and avoid as much as possible sweets and candy.
O.O.J.S.F: What makes French pastries and baguettes different from others?
A.G: They are unique and always trying to be balanced nutritionally. Moderation is key.
O.O.J.S.F: What’s your daily schedule like as the owner and head baker of Le French Dad?
A.G: I wake up around 2-3am everyday and head over to the bakery for my first coffee of the day. Depending on the day, I make bread, pastries or macarons, look for any special orders we might have for instance. When the bakery opens at 8am, I double check that we have everything ready for the day. Then it’s usually continuing on to producing, placing orders, making schedules for the week. I am usually out by 3pm at the latest to pick up our children from school.
So the next time you want to relive moments of Paris… remember you can …in Montclair at Le French Dad Boulangerie & Café.
10 Church St.
Montclair, NJ 07042
https://www.instagram.com/lefrenchdadboulangerie/
OOJSF: How long have you been doing this?
[su_pullquote][/su_pullquote]Peut-être parce que l’amour ne se décrit pas, il se vit !- Pierre Torset