Bread is close to a religion in France. Bakeries (boulangeries) take turns so there is always a bakery open every day of the week; Saturdays and Sundays bakeries are open all day without the usual midday closing hours of week-days. The baguette (stick in French) is the classic loaf of bread and new batch of freshly baked baguette appear constantly all day long.


A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

Pain de campagne

Pain de campagne, also called "French Sourdough," is typically a large round loaf made from either natural leavening or bakers yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.


French white sourdough – the name means bastard.
It is made with a levain blanc starter.
Crunchy crust and moist crumb.
Can be eaten with just about anything.


This is famous bread in France. The length of 50-70 cm. The weight is about 500 g.


A ficelle is a type of bread, similar to a baguette but much thinner. The word ficelle literally means "string" in French. Made from Yeast.

Pain de Seigle

Chewy-crusted loaves in the tradition of rustic French breads. Rye bread.


A croissant is a buttery flaky viennoiserie pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Pain au chocolat

Pain au chocolat, also called a chocolatine in the south of France and in French Canada, is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.

Pain au chocolat is made of the same layered dough as a croissant. Often sold still hot or at least warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.