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