The whole world loves French bread, but which one? The long, golden baguette and its big sister the pain parisien are relative newcomers, only becoming popular in the twentieth century. Recently, both have been under fire as factories supplying hypermarkets have sought to supplant craft bakers. Fortunately the boulangers artisanaux have fought back, pointing out the shortcomings of the mass produced loaves and highlighting the qualities of their own hand-made products. Their stand has stimulated interest in traditional baking. Slow-fermented sourdough pains de campagne, baked in wood-fired ovens fetch a premium. Regional breads such as the Provençal fougasse or olive breads have never been so popular.

Any bread, good or indifferent, smells appetizing when it comes out of the oven. It’s only after it has cooled that one can judge its quality. The crisp crust on a baguette is a sign of freshness. It should never be leathery. Its crumb will show how it’s been made. It should have an open, chewy texture with irregular air pockets. Country and rye loaves won’t stale for several days and if they’ve been fermented with a levain they have a more pronounced flavour.

Le Pain De Campagne - Country Style Bread

La Baguette À L'ancienne - Old Fashioned French Baguette

Le Pain Au Noix - Nut Bread

La Fougasse - Fougasse

Le Pain De Mie - Sandwich Bread

Le Pain D’épices - Spiced Bread


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