PAIN RENNAIS

Pain-Rennais

Originating from Brittany, this bread is made with white flour, wholemeal, rye, and a high amount of stiff starter. It was usually eaten with the soup and its thick crust make it resistant to the humid weather there. Recommend: PLIÉ BRETON HAMBURGER BUN INJERA Pain Rennais This is an interesting bread due to its thick crust … Read more

PAIN COLLIER

Pain-collier

Literally “collar bread”, this bread is originating from Poitou-Charentes region, in the North of Bordeaux. It is either made from 2 baguettes sticked together, or from one dough cut in the middle and placed in a collar banneton. Its shape could represent the collar of a horse, popular in this area. Pain collier This bread … Read more

PAIN DE MÉTEIL

Pain-de-méteil

Méteil is a word deriving from mistilium in latin, deriving itself from the word mixtus, in latin as well. It means a mix of grains. For the bread part, it is containing wheat and rye. For the livestock feeding, particularly horses, barley and oats can be added. This growing method was developed between the 17th and the 18th centuries. … Read more

KARTOFFELBROT

Kartoffelbrot

This is a potato bread originating from Paris. 17TH CENTURY First of all, the potato comes from actual Peru and was introduced in Europe by the Spanish in the second half of the 16th century. From then and during the 17th century, more and more countries started to produce it. But not the region of “Île … Read more

MELON PAN

Melon-pan

Originally spelled メロンパン, this bread is a type of brioche with a thin layer of sweet paste on top. There’s usually no melon flavor, the name would come from the shape of the sweet paste on top. Pan would come from pão, the Portuguese word for bread. The Portuguese first arrived in the 16th and since then … Read more

MATLOUH

Matlouh

Pronounced “matloa”, this is an Algerian bread made out of hard wheat and semolina, leavened by either sourdough or fresh yeast. ANTIQUE HISTORY Its history is not very precise, but we know that North Africa is the birth place of many different breads, especially flat ones. Greeks, Berbers, Carthaginians, Romans, Byzantines were already presents before the Musulman … Read more

EMPEROR BREAD

Pain-empereur-côté2

Originally called kaissersemmel or kaiserbrot, this bread is from Vienna and was born in the early 19th century. Its shape is supposed to represent the royal crown. Bakers who could shape it properly were considered good bakers. At that time this bread was considered luxury as it costed the same price as a soup in a great restaurant. … Read more

POMPE À L’HUILE

Pompe-à-lhuile

Originating from Provence in South-East France, this brioche is made from olive oil, not butter. It doesn’t contain eggs either as the region was quite poor few centuries ago. Also called “pòmpa a l’òli”, this brioche is part of the 13 Provencal Christmas dessert, tradition to have 13 desserts, biscuits, fruits and chocolate on the … Read more