Travel Reference
In-Depth Information
the boule , a round dark-coloured country-style bread
with a crunchy crust.
The weight and price of baguettes are government-
regulated; those of specialty breads are not. Some bakeries get
around this by sprinkling the bread with flour and calling it a
baguette campagnarde . Not all breads are equal and certainly
not all boulangeries . With more than 1,000 in Paris, just shop
around for those that suit your taste.
For breakfast, baguettes are sliced lengthwise and
buttered and/or spread with jam. At lunch, the bread is often
used for sandwiches, and at dinner it is torn off in chunks.
This is all done immediately before eating, as baguettes ,
made with no fat, tend to dry out quickly. Bread is baked
early in the morning, late in the afternoon and on Sunday
mornings, so it's easy to buy bread just before you want
to eat it. Everyone else is doing the same, so on Sunday
mornings, for example, expect to wait in line at the most
Bread, Glorious Bread!
Baguette : a long, thin loaf made from flour, water,
yeast and salt. Demi-baguette : half a baguette .
Ficelle : a thin and crispy baguette
Bâtard : similar to a baguette but thicker
Brioche : sweet, buttery roll or bread made with eggs
Croissant : crescent-shaped pastry rolls, eaten at
breakfast: ' nature' is without butter, ' au beurre ' is
with butter
Pain au chocolat : flaky chocolate-filled pastry, also
eaten at breakfast
Pain : a bread loaf
Petit pain : a roll
Pain de campagne : country-style bread, comes in
various shapes
Miche : a large country bread
Pain au levain : sourdough
Pain de mie : sandwich bread, which can be bought
tranché (sliced).
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