PAIN BRIÉ

PAIN BRIÉ

Originating from Normandy, this bread is baked since the 14th century. It was really appreciated by the fishermen because of its long conservation (up to 1 week), due to a really dense dough and a low hydration. Sometimes, the bread was completely dry and didn’t contain salt at all. The fishermen would then soak them … Read more

SÜBROT

SÜBROT

Little bread that got famous in Alsace (East France) between the 2 world wars because it was really cheap. Its name literally mean “bread for one coin”. It was born during the Second Empire (1852-1870) and became very popular when the region of Alsace became French again. Recommend: CIABATTA PAIN BRIÉ Sübrot This bread has … Read more

MAIN DE NICE

Main-de-nice

Literraly translated by “hand of Nice”, this bread has been quite forgotten as only one bakery in Nice, maybe in all of France, still bake it. According to them, the four fingers represent the four main valleys of the Alps Maritimes area: the Roya, the Tinée, the Vésubie, and the Var. Recommend: POOLISH PÂTE FERMENTÉE … Read more