{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2Fa35a5032-a35a5032","width":444,"version":"1.0","type":"rich","title":"Episode 267: Michel & Augustin, two kooky cookies","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/7a9c906d-34aa-4368-a05e-ce4f62e68c6c/1453848040artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/7a9c906d-34aa-4368-a05e-ce4f62e68c6c\" height=\"200\" width=\"100%\" title=\"Episode 267: Michel &amp; Augustin, two kooky cookies\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today’s episode of THE FOOD SEEN, Augustin Paluel-Marmont, one half of “two kooky cookies“, better known as Michel et Augustin, brings his French flours to the US, to bake the most delicious sables and feuilletes aperitif (cookies & crackers). What began as a self taught fascination, turned into a passion project first about bread, going so far as publishing “Le Guide Des Boulangeries De Paris”, a Michelin guide for bakeries. Michel & Augustin then began using friends bakery spaces on their days off, perfecting filled shortbread squares, and selling them door to door. Now, they have a “banana farm” of over 100 employees, all of which are or will be pastry chefs. As a child he used to make Tarte Tropezienne with his grandmother, and now Augustin is on #SupersonicMission which will see their cookies go from being sold in 25 to 7624 Starbucks in the next few months. These cookies aren’t just for French bobos anymore!"}