BAGUETTE COURANTE

Baguette

Translated as current baguette, it is also called baguette de pain (wand of bread), baguette de Paris (baguette of Paris) or also pain français (french bread) in Belgium and Québec. But it is mainly and simply called baguette now. Recommend: MANAKISH PITA This is the most famous and most consumed bread in France. French people buy and eat baguettes literally everyday. There are bakeries … Read more

Rugbrød

Rugbrod-face

Originating from Denmark, this bread is usually made from rye flour, wholemeal and few different seeds, which make it quite an healthy bread. Its story goes way back in time as Vikings (8th-11th century) used to make it. From then until the 20th century, Denmark only produced rye, so was the bread. A story would … Read more

MANAKISH

Manakish

Also spelled manaqish or manakeesh in its plural form, man’ousheh or mankousheh in its singular form, this flat bread is from the Levantine cuisine (Lebanon, Syria, Palestine…). It is usually topped with zaatar : a mix of spices like sumac, sesame seeds, dried herbs and olive oil. But it can also be topped with cheese or ground meat. Its origin comes from the … Read more

MANTOU

Mantou-bread

Spelled 馒头 in simplified Chinese, this bread is made from wheat flour and has the particularity to be steamed, so there’s no crust at all. The Mantou seems to have appeared during the Zhou Dynasty (1046 – 771 BC) in East China. A popular Chinese legend relate that the word “mantou” would mean “barbarian’s head”, … Read more

FOUGASSE

Fougasse-face

Also spelled fougaçe, this bread is from the South-East of France. It is usually soft, filled with different garnishes like olives, cheese, onions, anchovies… But it can also be sweet like in the city of Aigues-mortes, where sugar, butter, orange blossom are added and usually made for Christmas to be part of the 13 Christmas Dessert … Read more

HAMBURGER BUN

HAMBURGER BUN

Originating from the city of Hamburg in Germany, the history of this bread goes back to the 18th century. It was usually eaten with grounded meat and was very popular for the German workers’s lunch. It became the principal meal on the Hamburg America Line (or HAPAG), ships connecting Germany to the United States of America. The … Read more

INJERA

Injera

Spelled እንጀራ in Amharic, this is a flat bread originating from Ethiopia and Eritrea. It is made from teff flour and water fermented with the previous batch, same process as a sourdough starter. The teff is a little grain (less than 1mm wide) and its Amharic word actually means lost. Some sources say that the teff was already cultivated 4000 … Read more

BAGEL

Bagel

From the Yiddish בײגל (beygel), this bread is popular all around the world, but nobody makes it the same way. Round shaped breads with a hole were already made since centuries in many countries such as obwarzanek krakowski in Poland, tarallo in Italy and girde in China. Obwarzanek krakowski Tarallo Girde But the bagel appeared in the 17th century and its … Read more

PAIN DE LODÈVE

Pain-de-Lodève

This kind of bread goes way back in time because historians found traces of it in the 10th century in South France. This bread had a long fermentation in rectangular rye mulch baskets, then cut into triangles. This shape was a revolution back then when all the bread were round-shaped. Lodève was a city of … Read more

PLIÉ BRETON

Plié-breton

Originating from Brittany, this bread was folded to gain more space in the stone oven, during a time when people used to eat about 750g of bread per day per person. People would make their own bread dough and bring it to the “fournier”, baker’s ancestor, who would take care of the baking. The fact … Read more