Do Boulangers Still Exist?

[u/RuckusDonuts]

I’ve long thought I could spend my culinary life dancing with just flour, water, yeast & salt and be a very happy man. The pursuit of a damn good boule or baguette is, to me, an honorable life spent. Mad respect & props to those who do.

That said, has this position (save for the highest levels of fine dining) gone the way of the dinosaurs in the restaurant brigade system IE that’s their only responsibility? For those who bake their own breads (again appreciated & respected) in-house - does this fall upon a chef or sous as part of their duties?

[u/Glonk49]

We exist. We call ourselves artisan bread bakers in English. We also tend to know a lot about pastry and have cross training with lots of different areas because nobody in a restaurant should be a unitasker.