Ever wondered what makes French bread so unique? In France, bread is more than just a staple food; it is an essential part of daily life, with many people visiting their local boulangerie every day as a cherished ritual. We met Delphine Pereira, baker at the Parisian boulangerie Terroirs d’Avenir, who took us behind the scenes to uncover the craftsmanship and mastery behind French baking.
What is a boulangerie in France?
A boulangerie is a bakery where flour is transformed into bread and pastries. In the bakehouse, bakers knead the dough, shape the loaves, and bake them in traditional ovens. Unlike industrial bread production, a boulangerie is all about artisanal techniques and high-quality ingredients, such as French flour or butter.
Why is French bread so unique?
Bread in France is more than just food; it is deeply ingrained in the culture. The French eat bread at every meal – breakfast, lunch, and dinner. It is a social and convivial product, and in cities like Paris, visiting the local boulangerie is an everyday habit.
What are the main products in a French boulangerie?
French boulangeries offer an array of irresistible products. Here are some essentials:
Traditional breads:
- Baguette tradition and regular baguette.
- Dark rye bread – A denser, darker bread with a deep taste.
- Gluten-free bread – An increasingly popular option for those with dietary restrictions.
Classic viennoiseries:
- Croissant – The iconic flaky and buttery French pastry.
- Pain au chocolat (also called chocolatine in the southwest of France) – A chocolate-filled delight.
- Pain aux raisins – A spiraled pastry with custard and raisins.
Baguette vs. Tradition: what’s the difference?
The baguette tradition is a protected product in France, meaning it is made with only flour, water, salt, and yeast – without additives or enhancers. On the other hand, a regular baguette can contain technical aids and additives to improve its texture and shelf life. If you want the ultimate French bread experience, go for the tradition!
Viennoiserie vs. Pâtisserie: what’s the difference?
The main difference between viennoiserie and pâtisserie lies in the dough. Viennoiseries are laminated pastries, meaning they have layers of butter and dough that create a flaky texture. Pâtisseries, on the other hand, are typically made with creams, custards, and other fillings, making it richer and more delicate.
How do the French like their bread baked?
This is a matter of personal preference, but many French people enjoy their bread well-baked, with a crispy and golden crust. The crunchiness of the crust is an important aspect of a well-made French bread.
How to cut and share French bread
Traditionally, French bread is not sliced but broken by hand. The act of breaking bread has deep cultural significance, representing sharing and companionship. In fact, the French word copain (friend) comes from “co-pain”, meaning “to share bread.”
Traditional French dishes featuring bread
Traditionally, bread is eaten as a side, but it can sometimes be the main ingredient on the plate. Here are two very useful dishes to repurpose your leftover stale bread:
- French onion soup: the best bread for this dish is simply one that is a day old and slightly stale, which allows it to absorb the broth while maintaining some texture.
- Pain perdu (French toast): the ideal bread for pain perdu is rich and soft, like brioche or pain de mie, toasted in butter for a deliciously indulgent treat.
Learning more about French bread
Want to discover more secrets about French bread and pastries? Watch the entire interview above and check out the tips from a French boulanger to make your own French bread at home!
