Am 08.06.2013 17:26, schrieb Peter Wendorff: > Hi. > I'm not sure where best to add this in the huge discussion tree now, but > I stumbled upon this article out of the German magazine "Spiegel" a few > minutes ago: > > http://www.spiegel.de/reise/europa/franzosen-wollen-begriff-restaurant-schuetzen-a-904427.html > > While it deals most with what's a "restaurant" and that the traditional > cooks want to preserve "restaurant" (or the French variant of course) as > some kind of quality label, French bakers did that already. > > Quote: > > "Vorbild sind die Bäcker, die 1998 gegen den Vormarsch der > Supermarkt-Baguettes erreichten, dass die Kennzeichnung "Boulangerie" > ("Bäckerei") nur noch für Läden gilt, in denen Mehl gemischt, Teig > geknetet und Brot gebacken wird." > > roughly translated: A Boulangerie is only suitable for shops where flour > is mixed, dough is worked and bread is baked.
We should use craft=baker for these. _______________________________________________ Tagging mailing list [email protected] http://lists.openstreetmap.org/listinfo/tagging
