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A small town in the South-West is in turmoil over a culinary debate that has become a community issue. Tensions are rising between two artisan bakers, each passionately defending their vision of an iconic pastry.
For several weeks now, in the peaceful village of Saint-Pépin-les-Bruyères, the rivalry between the only two bakers in town has taken an unusual turn. The conflict? A centuries-old debate that has even caused the greatest of minds to yield: should we say pain au chocolat or chocolatine?
Gérard Dupont, a baker for 30 years and a staunch defender of the term “pain au chocolat,” is furious: “It’s unacceptable! We live in a world where traditions are no longer respected. I’ve been shaping my pain au chocolat with love for 30 years, and now they want me to say chocolatine! It’s an affront to everything I’ve built!” he exclaims in front of his still-steaming batch.
On his part, Jean-Marc Lambert, a baker who recently arrived in the village and a fervent promoter of “chocolatine,” does not understand his colleague’s agitation. “Chocolatine is the true term here, in the South-West. Gérard needs to take a step back and adapt. After all, that’s how our customers ask for this pastry,” he declares, a mischievous smile on his lips.
This debate, recurring in our beautiful region, has taken on an unsuspected scale here, even disturbing the fragile balance of this small town. The residents seem divided, with some even choosing to boycott one bakery or the other as a form of protest. One anonymous citizen interviewed summed up the complexity of the situation with this statement: “We already have enough problems with hens that no longer lay eggs; we don’t need to add to it with this silly debate!”
This absurd situation, however insignificant it may seem from the outside, has become the epicenter of a once-quiet village, and the question remains: Pain au chocolat or chocolatine, who will win the battle of the croissants?
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