A note on bread in France
Marcon Travel Blog› entry 8 of 26 › view all entries
French bakers offer a lot of bread. Most are of the white kind.
You have the baguette style of bread, but that comes in 3 choises: the Flute (the smallest and thinnest) the Baguette (the middle one) and the Pain (pronounced pèèn, not pane, about twice as thick as the baguette)
We saw some other breads, and one of them, the baguette a l’ancienne is a bit darker and more compact than the long baguette. Or the baguette de tradition another baker made (from I think the same dough, though: ) we liked these kinds more for our breakfast.
Then there are the round breads. In the sentence: “Maman coup le pain” it is this kind of bread that is cut. They come from small to huge.
Then there are the luxury breads: the simple pistollettes, the croissants (they are a bit fat, but who cares on holidays) and the petit pains au chocolat (croissants filled with pure chocolate, in a special form, square and round) this holiday I found there is a ‘pain au chocolat’ that is bigger, but just as tasty.