美国这家面包店开门2小时就卖光

Now, when it comes to finding authentic French bakeries, Rhode Island maybe not the first place you'd look.

现在，说到寻找正宗的法国面包店，罗德岛州可能不是你最先想到的地方。

But looky here, one French baker named Belinda Quinn will make you think a wee bit different about the Ocean State.

不过，看看这里，一位名叫贝琳达·奎因的法国面包师会让你对海洋之州有一点不同的看法。

She came from Paris, opened a bakery in Newport and her shop sells out within hours of opening every weekend.

她来自巴黎，在纽波特开了一家面包店。她的店每周末刚开业几个小时就卖光了。

I sure hope my pate croissants with it someday.

我真希望有一天我也能吃上肉酱羊角面包。

Belinda, the French baker shares with us some of the secrets to the scrumptiousness of the pain au chocolat.

法国面包师贝琳达与我们分享了巧克力羊角面包(pain au chocolat)的美味秘诀。

We open at 7:00 and then we usually set out by 9:30, if not sometimes by 8:00, 8:30.

我们7点开门，通常9点半陈列好，有时8点、8点半就摆好了。

I come here pretty much every weekend.

我几乎每个周末都来这里。

I usually get here at around 6:30.

我通常六点半左右到这里。

There's always a line. I got here at five to seven this morning, and there was already 20 people in line.

总是有排队的。我今天早上七点差五分就到这里了，已经有20个人在排队了。

I had no idea that it would be so incredible.

我不知道它会如此美味。

It is quite difficult to make a good pain au chocolat at home if we don't have the equipment, the ingredients and also the patience.

如果我们没有设备、原料和耐心，在家里制作一份美味的巧克力羊角面包会相当困难。

You have to be really patient to make a good pain au chocolat.

你必须非常有耐心才能做出美味的巧克力羊角面包。

I met my husband in Paris and I decided to follow him and then to move to the U.S.

我在巴黎遇到了我的丈夫，我决定跟随他，之后我们搬到了美国。

When I came to Newport, my first impression was you the food it was very different here and there is nothing for me authentic.

当我来到纽波特时，我的第一印象是这里的食物非常不同，对我来说，什么食物都不正宗。

So that's why I decided I should really bring a touch of French.

这就是我决定带来一点法国面包的原因。

I knew that it would work because I knew that people they would know the difference. They would taste the quality.

我知道它会成功，因为我知道人们可以分辨出其中的区别。他们会品尝出法国面包的特色。

This is the day one when we mix all the ingredients and we make it into a dough.

第一天，我们把所有的原料混合成一个面团。

Day two, you do the lamination. You put -- you incorporate the butter in the dough and then you shape the pain au chocolat.

第二天，压面团，把黄油混合进面团里，再将面团捏成巧克力羊角面包的样子。

It's a French butter because there is a high content of fat. If you use the wrong type of butter, it won't create any layers in the pastry.

这是法国黄油，因为脂肪含量很高。如果你用错了黄油类型，就无法形成层次分明的酥皮。

All right, this is like 30 something layers.

好，这大概起了三十多层酥皮。

And then day three, it's where you proof and you bake the pain au chocolate.

第三天，对巧克力羊角面包进行发酵与烘烤。

So what makes the perfect pain au chocolate for me is when you buy in it, you have to taste this crispy crunchy layer on top, and then inside, you have to have this very light and flaky dough, and then the taste of dark chocolate.

于我而言，完美的巧克力羊角面包是，当你买到它时，必须能品尝到面包顶层的脆皮，而面包内部面团必须是又轻又软的口感，然后是纯巧克力的味道。

Some people, they would just tell me, this is like being in Paris again.

有些人，他们会告诉我，品尝到这个就像又回到了巴黎。

I am proud of my French culture. I wanted to create my Le Bec Sucre to have this taste of French.

我为我的法国文化感到骄傲。我想创造我Le Bec Sucre牌的法式风味面包。