Treize–A Baker’s Dozen, Paris

There is a story behind the phrase “13–a baker’s dozen”. In the days when bread was sold by weight, bakers regularly gave customers an extra +1, or 13 items, on every dozen sold. There were strict penalties if found guilty of shorting the customer. Since loaves easily varied in size and weight, they made a practice of “giving more”. Today, generous bakeries might offer a “freebie” as a courtesy for buying a dozen.

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laurel in the treize kitchen

Laurel Sanderson was a baker long before she decided to open a restaurant in the back of a Paris courtyard. She comes from a line of southern home cooks and bakers going back to her mother and grandmother in upper Charleston, South Carolina, USA.

At twenty years old, Laurel took off to learn French–in France. She immediately found other English-speaking friends doing the same thing. The combined excitement of new friendships and travel initially slowed the process of acquiring a second language.

After four years of polishing her French and having fun, she moved to Paris and began working in a bar off rue Mouffetard in the Latin Quarter. There, a group of same-age ex-pats from all over the world bonded in friendship. Most of them stayed on. They gravitated from those beginning days of tending bar to the grown up world of food and beverage distribution, management, organizational planning, and in Laurel’s case–a bakery.

Fast-forward another fifteen years–after starting a family and ending her bakery business partnership, Laurel discovered a former auto garage, at the far end of a centuries old cobblestoned courtyard, in the middle of Paris. She envisioned a new enterprise, all her own, and named it Treize…a baker’s dozen.

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For the first two years, after opening in January 2014, Laurel managed with irregular part time help that came and went. Finally, in February 2016, she asked a friend from those early bartending days to join her full time.

Kaysa von Sydow is Swedish. For many years, she owned a special events business with food and beverages. Now she runs the front-of-the-house at Treize, which highlights her engaging people skills along with creative coffee, tea, juices, and drinks. She brings the best of Swedish café culture [Fika]–savouring the moment, slowing down, making time every day for a break with coffee, tea, a baked good and [perhaps] some friendly gossip. She also sources the best products for variety and bio-freshness.

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kaysa and laurel, chez treize

Laurel now focuses on lighting up the kitchen space, as well as the whole restaurant, with whatever she is doing: cooking, baking or treating customers as life-long friends.

Why did a southern girl from South Carolina open a miniscule resto in a space that evolved from a storage workshop for antiques, to a jeweler’s workshop, to a hair salon, to a mechanic’s garage? When asked how she made the switch from full time baking to chef she replies, “It was actually pretty easy. People want pastry, but people need food.”

There’s more to it than that, of course. She missed the tastes and recipes from her southern American roots. She wasn’t planning to return to Charleston because “home” was now Paris, with a husband and children. So she created her own style of southern comfort cooking and opened it to the public.

When you push open the many-paned glass door at Treize, it’s like walking into a favorite friend’s quirky kitchen and dining room combined. It’s highly organized with floor to ceiling storage, but overflowing with jars and baskets and tins and spices, hanging cast iron and copper pots, piles of fruits, vegetables and herbs. Even the windowpane grills hold ripening avocadoes. There are flea market finds decorating out-of-reach shelves; vintage muffin tins, dough cutters, cake pans, antique copper or enamel cafetières. There is a gargoyle. And cookbooks tucked in everywhere.

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a place for everything and everything in some place

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carrot cake under glass, a basket of biscuits, ginger root, & a gargoyle!

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On the largest wooden table, there is a seasonal flower arrangement next to a stacked pile of “Garden and Gun” magazines. [Laurel’s favorite periodical, from Charleston, y’all.] In the corner by the door, birch tree trunks support curling dried vines that snake upward toward the skylight. Vines decorated seasonally, of course. An antique glass chandelier hangs from the pressed tin ceiling. On one wall is a black and white mural of a little girl swinging meditatively into the air. Opposite, a chalkboard sign reads “In Buttermilk Biscuits We Trust” along with the recipe for this daily served bread.

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winter vines in twinkly lights, snowflakes, & pages from a french novel

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springtime in greenery and birdhouses

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southern biscuits, y’all

It’s an eclectic use of very small space. Vintage, antique-y, industrial-ish, chic/messy/favorite auntie décor are all terms that describe Treize. Your senses respond instinctively to the all-embracing ambience. Capturing any empty stool or chair, you melt into the friendliness AND the delicious food smells. It is the sanctuary you were dreaming to find–an escape in an accelerated world.

The kitchen is an incredibly small working space, but open to everything. As soon as anyone enters, Laurel and/or Kaysa look up with huge smiles and say, “Heeeeyyyyy, how are you? Come on in!” If they know your name, you are greeted with bisous [xx] too. By now, they know practically everyone who walks in, from around the globe.

The recipes change by the day and the season. Menus are based on traditional family recipes that Laurel grew up eating. Some are inspired from The Southern Cookbook. All have been updated and improved with Laurel’s creativity and by sourcing 100% bio ingredients. Top-notch staples of butter, flour, cream, sugar, seasonal fruits and veggies are easily found in Paris. They make everything taste better.

Everyday, Laurel bakes light-as-a-feather, melt-in-your-mouth buttermilk biscuits. [More than 40,000 since Treize opened!] Everyday, there is a three-tiered butter-cream-frosted carrot cake under glass. Laurel’s carrot cake is inspired. It is her own particular version. People come in just because they have heard about it. They return because they are hooked by everything else about Treize, too.

Laurel generally arrives first, very early in the morning. This is her quiet time to bake–biscuits, cakes [one or two in addition to carrot cake], and small pastries for savory tarts. Kaysa arrives next, soon followed by the current prep-cooks, Sam and Anne. Alam arrives last, but stays well past closing to finish cleaning and setting up for the next day. He moves quietly and knowingly in the back of the kitchen. By late afternoon, he nudges Laurel out to sit down for a moment.

After hours of multi-tasking: chatting up customers, overseeing and doing preps, sorting out Kaysa’s orders over the din of customers, unceasing chopping, cooking, baking– finally, it’s late afternoon and a special time to be at Treize. A bottle of wine is often opened and glasses poured. There may be time for more in-depth conversation while sitting on high stools around a tall table peeling oranges and lemons for the next day’s juices. It’s my favorite time to be there. I join in and the prep work goes faster.

I’ve spent many hours at Treize since stumbling into this hidden gem of a courtyard three years ago. I have taken friends or out-of-town guests or my family. I especially love going alone. In this coziest of environments, I find my better self.

There are stories about other people who find Treize, too. A family of five from Luxembourg was visiting Paris. They were looking for food after normal restaurant hours on a frigid wintery day. No place would serve them. They staggered into Treize–cold, tired and famished. Arms readily opened to hold the baby while mom ate her meal. The other children were nourished. Everyone was nurtured. They return every year.

A honeymooning couple scanned a fashion blogger’s website where Treize was mentioned and happily lingered over lunch and several rounds of beverages. A weekly table of mothers and babies has been coming in since before the babies were born. “Paris by Mouth” [restaurant review website] rents the large table several times a week to end their tourist walking tours with wine and cheese. A stream of regulars working in the area, bring in their own plates or coffee cups to be filled and taken back to work. A professional chess player, who summers every year in Paris, eats there weekly, if not more. A newcomer, curious about what he saw at the end of an ambient courtyard, walks in and claims his new favourite place in Paris. People find Treize. And they return.

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il y a d’or a la fin de la cour

The success of Treize is not hard to understand. But there are subtle, even humble, layers mixed into the daily joy of achievement. For Laurel, Treize is not about her or what she has built. It is about the connectedness created with everyone who walks in the door. It’s a throw back to an environment beautifully crafted twenty years ago in a bar off rue Mouffetard, where customers became friends. Sharing back-stories and experiences, staying in touch with each other’s lives, supporting one another through thick and thin. Both Laurel and Kaysa are masters of weaving friendship into work they love.

The essence of Treize, the thing that lingers, is this–no matter the time of day or the moment in the week or whatever else is going on in the world, when you push open the door, you always feel glad to be exactly there. It’s about broad smiles and sparkling eyes.  It’s about lighthearted banter between co-workers doing what they love to do. It’s about warm greetings to everyone, every single time. It’s the kind of place where you want to know their names and their stories. And they want to know yours, too.

There is a feeling of receiving something “more” each time you go. And that’s because the heart of Treize is not simply a baker’s dozen, it’s a baker’s soul…

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the smile that lights up a kitchen and a restaurant

TREIZE, 13–A Baker’s Dozen. 16, rue des Saints Pères, Paris 75007 FRANCE

American southern inspired menu. Hours: 10AM-6PM. Breakfast served from 10-12:00 noon. Lunch is from noon to 4PM. From 4-6:00PM, cakes, coffee, tea, wine, and drinks are served. Saturday–brunch is served all day. Sunday and Monday are days of rest. Evenings are for special catered events. No reservations.

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Full Statement: we believe food should be made by people [not machines], that animals deserve decent lives & farmers deserve to make a decent living. we hope you think so, too..

Wendy Hack #1: Making Perfect Rice

Editor’s note: There is a lot of talk about hacking these days. The word actually has a wide range of meanings. In contemporary terms, “to hack” means to gain illegal access to a computer. More informally, “hack”, means a tip, a trick or an efficient way of doing something. Sticking with informal usage,  A Taste of Mind will offer an ongoing, but intermittent series of “Hacks”.  To make life easier…

We lived in Asia for a total of fifteen years in two separate cycles. First in Singapore for three years, followed by an interim three years in the Mediterranean, followed by twelve years in Taiwan.

Throughout Asia, the daily carbohydrate staple is, obviously, rice.

As a child, I grew up in the American Midwest where our daily carbohydrate was the potato. When my mother tried to spiff up evening meals by serving rice instead, we shunned the whitely tasteless pile of grain. In frustration, she resorted to sprinkling sugar on top. It only made things worse.

Fast forward to adulthood and the move to Singapore where rice and noodles became a regular part of the family diet. So many delicious ways to eat vegetables or bits of meat over a base of rice. Our son and daughter learned the use of chopsticks at tender ages. Three-year-old Lara had her own style. Holding a chopstick in each fist, she painstakingly pinched food between the two ends. With some luck, it eventually got to her mouth.

For me, making rice was always a guessing game–ratios of water to rice, cooking time, lid or no lid, rice cooker or no rice cooker, and so on. Finally, it was our Taiwanese helper, Alon, who showed me that preparing perfect rice required only one thing–an index finger.

The index finger method works for any kind of rice–white, brown, red, black or multi-grain. It works in any size pot. It works whether cooking with gas, electricity or induction. It is the best way to prepare fluffy, un-sticky rice. It is not the way to make a crispy, blackened, bottom layer of rice as some Middle Eastern preparations do.

Perfect rice can be made this simple way at home or in a restaurant, too.

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Treize Restaurant, 16 rue des Saints Pères, Paris

Here’s an example. While hanging out one morning at my friend Laurel’s small Paris restaurant, Treize, she wondered aloud how to cook the rice for the lunch special. I offered to show her the foolproof-wendy-hacking way. When you know the chef/owner and it’s an open kitchen, the answer is “Sure, go ahead!” And that’s how a Charleston girl learned to make perfectly cooked red rice to accompany her southern black beans…

PERFECT RICE HACK

Ingredients:

  • 1 cooking pot and lid, any size
  • rice of choice, optional to rinse first
  • water

 

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brown or basmati

Preparation:

  • Place any amount of rice [rinsed or not] into a cooking pot.
  • Add water to cover and stir gently until floating rice grains settle on bottom.
  • Gently rest the tip of your index finger on the top layer of rice.
  • Continue adding water until water level reaches the line of the first joint.
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place rice in pan

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place tip of index finger on top of rice

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add enough water until it reaches the line of the first joint

Cooking:

  • Place uncovered pot over high heat. [Sometimes I add a drizzle of olive oil or vegetable bouillon cube for flavor.]
  • When water begins to boil, adjust heat to continue the boil at lower setting.
  • When there is no bubbling water visible and the surface of the rice shows craters, immediately turn heat to lowest setting and cover with a lid.
  • Set timer for exactly 5 minutes.
  • Turn off heat when timer buzzes.

 

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surface of rice becoming visible

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forming craters or sink holes

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when no boiling water visible, cover with lid, turn heat to lowest setting

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time exactly 5 minutes, then turn off heat

And there you go. No fussy measurements. Just a finger joint level of cooking water. And a timer. Rice is ready immediately or will stay warm under cover until ready to serve.

For small amounts of rice, the cooking is very fast, only a few minutes. For larger amounts with more water to boil away, keep an eye on it until it’s time for the final five minutes.

For heavier rice grains like black, red or multigrain, I measure water to just above the line of my index joint. Somehow it always seems to work.

TORTA DI RISO

Because I don’t measure rice there is usually enough for another meal. What to do with it? Well, there is always eggs-on-rice [see link for recipe: Comfort Food for Cal] or ginger fried rice. Recently, I have a new favorite recipe for leftover rice. It’s an Italian dish called Torta di Riso. Credit given to Sasha Martin from her memoir Life from Scratch.

  • 6 slices bacon, chopped [can be omitted]
  • 1 T. olive oil, plus more for baking dish
  • 1 chopped onion
  • 3 C. leftover cooked rice [any kind]
  • 6 eggs, lightly beaten
  • ½ C. grated parmesan cheese [or more]
  • ¼ C. chopped parsley [or more]
  • S&P
  • Red pepper flakes [my personal addition]
  1. Sauté bacon in olive oil until fat begins to render. Add onion. Sauté until it turns light brown. Set aside.
  2. In large bowl, place rice, cheese, eggs, parsley, salt and pepper.
  3. Stir in slightly cooled onion mixture.
  4. Pour into lightly oiled 8×8 inch casserole.
  5. Bake 400 F. or 205 C. for 35 minutes or until golden brown on top.
  6. Cool 15 minutes.
  7. Cut into squares or diamonds.
  8. Serve room temperature or cold.

Torta di Riso is a nourishing finger food snack. It’s great for picnics or hikes.

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mixing ingredients for torta di riso

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ready to bake

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bake til golden brown

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i like it crunchy on top and with red pepper flakes throughout