About Our Bakery
Frenchman’s is a baked good shop which specializes in French bread and pastries. We are open for breakfast and lunch with counter service and a few tables located in the store and on our small roadside terrace.
The afternoon is devoted to tea and cookies for those of you who want to relax after a long hike or simply take it easy with a couple of friends.
Our service starts at 6.45 am in the morning with a windows pick up for hikers. We pack gourmet sandwiches and pastry, with bread fresh out of the oven, all you have to do is order the night before. If you have a party coming, you can also pre-order a cake, preferably 24 hours ahead of time.
Our Products
At the Frenchman's bakery, everything is baked fresh daily.
All the breads are sourdough made in the traditional French way, with a long and slow fermentation, using only 4 basic ingredients – flour, water, leaven, and salt.
A visit to the Frenchman's bakery is an experience to be savored. Simply take a bite of our signature bread or viennoiseries, and you will be transported to France! Look around at the communal table and panoramic terrasse, and you will know that you're in the High Peaks, the most wonderful place in the world. Simply take another bite, and so on...
About the Baker
In France, the village baker is a mysterious fellow. On the one side, nobody knows him because he is working and sleeping at odd hours. On the other side, everyone eats his bread every day and talks about it all the time. At the onset of the Frenchman’s bakery was Mathieu’s love for French bread (exacerbated by 20 years of expatriation in the US). There was also a deep-seated childhood fascination for the village bakers. In 2018, after he graduated from culinary school, he figured it would be a good idea to spend some time in the old country and work in a “boulangerie”, french for bakery. Finally, he was able to hang out with those French bakers. And it turned out to be as rewarding and fun as he hoped it would be. Now that he finally opened his own bakery, Mathieu strives to replicate the techniques he has learned in France. He hopes that his bread and croissants will help him and his family, find their way in their new Adirondack community. Continuing on a long tradition, he works and sleeps at odd hours, working those recipes he loves, secretly hoping the french bakers would approve.