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pains au Bistrot de Pays de Lafare

There are thousands of kinds of bread in France! And each bakery can call their loaves whatever they like. Below are some of the more common:


bâtard: the bastard, half long, half round

boule: a round loaf, good for making toast

couronne: crown-shaped loaf, often made of rolls that are easy to pull apart

miche: round loaf, usual shape for a pain de campagne

pain à l’avoine: oat bread

pain au cinq céréals: five-grain

pain au lait

pain au levain: sourdough, increasingly popular

pain au seigle: rye bread.

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Bread, pancakes, etc

Text © Dana Facaros

Images by Banette, Marianne Casamance, petrin moissagais