Some bright spark in the United States of America, as much a culinary
home to the doughnut as it is a technological home to mass surveillance,
has sent an order to a French baker for 1,000,000 samples of the fried
confectionery.

According to Le Figaro, a client of the baker in Las Vegas told a friend
in Los Angeles that he quite enjoyed the work of baker Berlidon.

The Californian subsequently ordered one million glazed rings from the
boulanger industriel.

Berlidon is now boasting, in a very unnatural stance for a nation so
typically modest about its infamously poor cuisine, a record order from
les Yankees.

Attempting to explaining his theory for the popularity of Berlidon's
deep-fried wonders, the firm's general manager Luc Jeanierre told Le
Figaro, as translated by The Local, that "In the United States there are
not many industrial bakeries like ours."

"In addition," he added, bizarrely, "we offer a smaller-than-standard
sized doughnut purposefully geared towards the American market."

There is no information about how the baker is going to deliver its
doughnuts to les États-Unis.. ®

http://www.theregister.co.uk/2015/07
/06/les_amricains_order_a_meeellion_doughnuts_from_fre nch_baker/


Here's the Frogs gloating about it on their website LOL!

http://www.lefigaro.fr/conjoncture/2...etats-unis.php

On Mon, 06 Jul 2015 17:31:00 +0100, Saint George
> wrote:

>Some bright spark in the United States of America, as much a culinary
>home to the doughnut as it is a technological home to mass surveillance,
>has sent an order to a French baker for 1,000,000 samples of the fried
>confectionery.
>
>According to Le Figaro, a client of the baker in Las Vegas told a friend
>in Los Angeles that he quite enjoyed the work of baker Berlidon.
>
>The Californian subsequently ordered one million glazed rings from the
>boulanger industriel.
>
>Berlidon is now boasting, in a very unnatural stance for a nation so
>typically modest about its infamously poor cuisine, a record order from
>les Yankees.
>
>Attempting to explaining his theory for the popularity of Berlidon's
>deep-fried wonders, the firm's general manager Luc Jeanierre told Le
>Figaro, as translated by The Local, that "In the United States there are
>not many industrial bakeries like ours."
>
>"In addition," he added, bizarrely, "we offer a smaller-than-standard
>sized doughnut purposefully geared towards the American market."
>
>There is no information about how the baker is going to deliver its
>doughnuts to les États-Unis.. ®
>
>http://www.theregister.co.uk/2015/07
>/06/les_amricains_order_a_meeellion_doughnuts_from_fre nch_baker/
>
>
>Here's the Frogs gloating about it on their website LOL!
>
>http://www.lefigaro.fr/conjoncture/2...etats-unis.php

I've hand made several million donuts when I worked at Danny Donut.
Six nights a week for eight years, 1980-1988.

I was young and strong then! :-)

John Kuthe...

On 7/6/2015 1:31 PM, Sqwertz wrote:
> They better be glazed French crullers.
....dump!

____.-.____
[__Sqwerty__]
[___Marty___]
(d|||TROLL|||b)
`|||TRASH|||`
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\\~~~~~~~~~~~~~~~~~//

On 7/7/2015 5:31 AM, Sqwertz wrote:
> On Mon, 06 Jul 2015 17:31:00 +0100, Saint George wrote:
>
>> The Californian subsequently ordered one million glazed rings from the
>> boulanger industriel.
>
> They better be glazed French crullers. Nice and cool, soft, eggy,
> dense, and slightly crispy on the outside. I've been craving these
> for years but nobody around here makes them. These *******s!

I have a great idea. Why dont we go to the source and get some Steve? I
will arrange everything it will be my treat. It would be a great excuse
to get together at long last :-) Think about it please?

> Otherwise a plain raised and glazed donut is not worth sending for all
> the way from France.
>
> -sw
>

LOL I feel the same way!

On 7/6/2015 1:44 PM, Acme Bully Control wrote:
> On 7/7/2015 5:31 AM, Sqwertz wrote:
>> On Mon, 06 Jul 2015 17:31:00 +0100, Saint George wrote:
>>
>>> The Californian subsequently ordered one million glazed rings from the
>>> boulanger industriel.
>>
>> They better be glazed French crullers. Nice and cool, soft, eggy,
>> dense, and slightly crispy on the outside. I've been craving these
>> for years but nobody around here makes them. These *******s!
>
> I have a great idea. Why dont we go to the source and get some Steve? I
> will arrange everything it will be my treat. It would be a great excuse
> to get together at long last :-) Think about it please?
>
>> Otherwise a plain raised and glazed donut is not worth sending for all
>> the way from France.
>>
>> -sw
>>
>
> LOL I feel the same way!
>
FRAUD