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pain viennois
Vienna bread
Along with all the viennoiserie pastries, soft pain viennois is believed to have come to France with the Austrian August Zang who became a baker and had the idea in 1840, of making his country’s bread in Paris, using hulled grain flour (farine de gruau), milk, malt, butter and sugar.
Popular at breakfast, pain viennois goes stale quickly, and is best the day it’s baked.
Text © Dana Facaros
Image by Ben Demey