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  French Bread and Pastries
 

The Boulangerie is used on a daily basis in France and the trip to purchase freshly baked bread is routine for many people.

 

Increasingly popular is ‘Bio’ sourced bread and wholemeal breads, not traditional in France. Breads flavoured with raisins, olives and herbs and high fibre bread attracted customers who lingered longer to discuss the merits of choosing and using this type of bread. They break away from the norm. Bread production is controlled by law and uses farine de ble, a tender type of wheat that grows well in France.

The usual daily choices range from:
La Flute a long bread about 400g weight and double that of a baguette (250g approx)
La Ficelle, long and even thinner
La Baguette a long, thin bread that contains under the permitted daily allowance of salt
Fougasse, rounded oblong with slashed cuts, known in neighbouring Italy as focaccia.
Pain complet is increasingly popular and is similar to wholemeal bread offering increased dietary fibre and minerals from the whole wheat grain.  Brioche is sweeter close textured and rather more like cake.  It is made with more sugar, fat and also contains eggs.

Popular choices are La Flute

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Le Pave

 

 

 

 

 

 

 

 

 

 

 

 

 

 

La Couronne

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Picnic bread stick called Epi

 

 

 

 

 

 

 

 

 

 

 

 

and the glorious butter croissant

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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