Eating My Way Through Paris with Bonne Maman

One of the best things about traveling is trying new foods and learning their stories. Bonne Maman, a Parisian boulangerie in our guidebook, has been around since 1841—so they’ve seen it all! The sandwich we tried was one of many bread-based options that includes a croissant with turkey on top (no surprise there).

The “detroit foodies” are a group of people who love to eat and explore the world. They have been traveling across France for the past few months, eating their way through Paris.

I have to pinch myself every now and then to make sure I’m not dreaming since I have one of the best jobs in the world, and I can’t believe it. It’s one of those occasions.

Last month, I flew to Paris for four days of eating, drinking, and preserve tasting with Bonne Maman (for those of you who don’t know, Bonne Maman is the company behind the preserves with the hexagonal mason jar bottom and French red-and-white checkered top that look like they came from your grandmother’s pantry). The most adorable).

Bonne Maman had been on my radar for a long time, and I had always admired their preserves. So when I was looking through my emails one day in April and discovered that they had invited me to join them in Paris, I practically shrieked. It took all I had not to respond with a DUH YES I’M THERE (#professionalism) message.

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On a beautiful Tuesday afternoon in Paris, we all got together. My heart fluttered as my cab went by the Place de la Concorde. I thought to myself, “This city is constructed of magic.”

We went to Saturne for lunch after checking into the Hotel Saint Germain (which I highly suggest since the rooms were gorgeous and oh very French). It was an unbelievable way to start the journey, from the beef tartar with tiny flowers to the crispy skinned chicken with enormous asparagus.

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We got up with several of the Bonne Maman execs later that evening and asked them things like, “What’s your favorite jam?” (wild blueberry or green plum!) How long has Bonne Maman been in existence? What’s the difference between jam and preserves? (since 1974– that astonished me! ), and what’s the difference between jam and preserves? (Whole fruit is used in preserves, whereas crushed fruit is used in jam.) As a result, preserves protect the fruit’s integrity!).

Following that, we went to the Seine River, where Bonne Maman turned a moored houseboat into a three-story interactive party. A make-your-own-bouquet station, a candle workshop, a cocktail mixing session, and, of course, plenty of food were all on the menu.

We were on a preserve kick since it was the first day, so at the end of the night, we all gathered around a table and sampled around 15 different Bonne Maman preserves. What are some of my personal favorites? The spread includes raspberry, apricot, and chestnut. Zomg.

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We got up the following morning and went to Ladurée for breakfast, where we split plates of smoked salmon eggs benedict, french toast, and the softest, most pillowy omelette I’d ever tasted.

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We returned to the Bonne Maman houseboat for tea and, of course, preserves after visiting the city. We tried other varieties, such as orange marmalade and blackcurrant, and drank tea while learning more about Bonne Maman’s past.

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On the third day, we went on a gastronomic tour of the city. We traveled through the streets of Paris, armed with sneakers and hungry tummies, eating croissants from Des Gateaux et du Pain, eclairs from L’Éclair de Genie, macarons from Pierre Hermé, and caramels from Henri Le Roux Chocolatier, to name a few.

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What are my two favorite tour stops?

1) Aux Merveilleux de Fred’s cloud cakes. These were just crazy. It’s like gigantic puff pastries with meringue and whipped cream on top. The coffee-flavored one was my fave. I was so excited to eat it that I entirely forgot to photograph it (but I suppose that’s how you know it’s delicious, right?).

2) The Caractère de Cochon jambon-beurre. So, where do I start? So you start with a fresh-from-the-oven crunchy-yet-moist baguette, slather it in what I assume was cultured butter, then top it with the most exquisite herb-infused ham. Don’t be fooled by its simplicity; it was the finest meal I had on the trip (apart from the green plum preserves, which I agree are fantastic!).

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We ended the day with a nice lunch at Place des Vosges, one of my favorite Parisian parks. Fresh bread, pungent cheese, and, of course, Bonne Maman preserves were spread out on a picnic blanket.

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I had a very full stomach and a very full heart as I left Paris. There is nothing that links you more firmly to a brand as an influencer than meeting that brand in person. One of my favorite aspects of my work is meeting people who live and breathe Bonne Maman and who actually bring the brand to life.

I’m glad for the opportunity to learn more about the Bonne Maman family, and I can’t wait to share the dish I’m working on using their preserves (stay tuned!).

Bonne Maman is the sponsor of this post. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!

Frequently Asked Questions

Why is Bonne Maman so good?

A: Bonne Maman is amazing because it contains high-quality ingredients that are domestically produced. It has a long list of nutritional benefits and offers the perfect balance for your health needs.

Is Bonne Maman jam made in France?

A: Bonne Maman is a jam made in France, but the production of this jam does not originate from that particular country.

Where in France is Bonne Maman made?

A: Bonne Maman is made in the Nord-Pas de Calais region of France.

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