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



Coming from England, this is a kind of bread baked on a pan or griddle, toasted and spreaded with butter, jam or both. There’s a lot of fuss about Americans claiming its invention by Samuel Bath Thomas, an immigrant from Plymouth, England. When he opened his bakery in 1880 in New York City, it became … Read more



Literally meanings slipper, this famous bread comes from Verona in the North-East of Italy. Its history is very recent as it was invented in 1982 by Arnaldo Cavallari, a baker who was looking for a bread to outcome the popularity of baguettes used in sandwiches. He first called it ciabatta polesana, after the Polesine region where he lived in. … Read more



Also called pitta, this might be the most ancient and the most baked bread around the world. This bread would go back from about 15,000 years ago, alongside the first breads ever baked. It appeared with the Natufian people in actual Jordan and all around the Levant. They would mix wild grains and water together and … Read more



I’m not going to talk about a bread today, but a technique : Respectus Panis. Literally meaning Respect Bread, this is a quite new exciting way of making bread. Recommend: CIABATTA PITA The process consists of : adding a very low percentage of levain (between 0,5 to 5% instead of 10 to 30%). adding less salt than … Read more



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



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



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



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