Mornings at anchor in the lagoon of Barra de Navidad are special times. About 8 o'clock the local cruisers' net comes up on VHF radio, a time when many cruisers greet the day with their first cup of coffee. By the time they're on their second cup of coffee, another voice comes over the VHF: the Gallic tones of The French Baker, announcing that his panga full o' fine French pastries is starting the rounds of the marina and all the boats anchored in the Lagoon.
Artisan bread and pastries do not come cheap relative to Mexican baked goods. You'll pay in pesos the equivalent of $1.90 US for an almond croissant or a baguette; or about $3.00 for an individual pie/tart, but once you have your first taste and reflect upon the fact that they were delivered fresh daily to your boat...well, you can't buy anything close to it anywhere else in the Western Hemisphere.
Observe, if you will, the French Baker's wares in the accompanying photo. See that little chocolate tart? That, dear reader, is a chocolate-mango-ginger tart and you can get it nowhere else but the Barra Lagoon. It is heaven on the taste buds, my friend, and reason alone to set sail to Barra to get you some.Life afloat often has its little moments of pure joy. The French Baker's visits are such moments. But be careful how you tell the folks back home about him. Once they hear that there is a place where you can get a fine traditional European breakfast delivered fresh daily to your boat for less than the price of a Seattle double-tall latte, they will never again sympathize with any of your tales of heavy weather, engine repairs and surf landings in the dinghy.