Chocolate Orange Bread
I recently picked up a loaf of chocolate orange bread at BoulangEpicier. It’s one of my favorite places to stop when I’m nearby: the selection of specialty breads and their indulgent sandwiches always tempt me, even if they come with a premium price.
My considerate neighbor Patricia, who works close to that area, has noticed my fondness for their baked goods and occasionally surprises me with treats. Thanks to her generosity I’ve enjoyed everything from fig bread and a transformative walnut loaf to a small visitandine (an almond cake similar to a financier) and a chocolate chip cookie. Those small presents have been delightful—and the neighbor is a keeper.
When I was at the counter, browsing the list of “pains spéciaux” and trying to identify the different loaves behind the glass, I eventually spotted this one. The saleswoman described it as a baguette-style loaf studded with dark chocolate chips and flecks of orange rind. I wondered why no one had thought to combine those flavors more often; it seemed like an obvious and brilliant pairing. I also complained inwardly about a few minor inconveniences: impatient customers, a hurried shopper who stepped on my toe, and an overly coiffed poodle—small city annoyances that made me decide to buy the loaf on principle.
The next morning I sliced a couple of pieces, toasted them lightly, and ate them warm with nothing on them. The bread’s crumb was slightly crisp at the edges, tender inside, and dotted with pockets of bittersweet chocolate and bright citrus peel. The balance of flavors was perfect: the chocolate lent depth, the orange rind added lift, and the bread itself provided a satisfying, slightly tangy base.
Simple as it was, that toasted slice felt like a little revelation. Eating it plain allowed me to appreciate the texture and the way each bite combined subtle bitterness, citrus brightness, and the comforting chew of good bread. It’s the kind of thing that elevates an ordinary morning into something memorable.
If you enjoy the classic chocolate-and-orange combination, seek out a loaf like this at your local bakery or try making a similar version at home. Paired with a cup of strong coffee or tea, it makes a restrained yet decadent breakfast—one of those small pleasures that feels indulgent without being excessive.
In short: chocolate chips and orange rind tucked into a well-made loaf deliver a quietly luxurious experience. The next time I pass BoulangEpicier, I’ll be tempted to take another one home—or to hint, subtly, that Patricia might surprise me again.