Provenance / Canons / French / Boulanger Classical French Breads
Boulanger Classical French Breads
French Canon
10 entries
FR.22.0001
Couronne Bordelaise
The couronne bordelaise (Bordeaux crown) is one of France’s most recognisable regional bread shapes:…
FR.22.0002
Épi de Blé
The épi de blé (‘wheat stalk’) is one of the most visually dramatic shapes in French boulangerie: a …
FR.22.0003
Ficelle
The ficelle (‘string’) is the baguette’s slender, elegant sibling: a thin, crunchy French bread weig…
FR.22.0004
Fougasse Provençale
The fougasse is Provence’s signature flatbread, a leaf-shaped or ladder-cut loaf characterised by it…
FR.22.0005
La Baguette Tradition
The baguette tradition is France’s most iconic bread and the legal standard against which all French…
FR.22.0006
Pain aux Noix
Pain aux noix (walnut bread) is one of the most celebrated of France’s enriched artisan breads, pair…
FR.22.0007
Pain Complet
Pain complet (wholemeal bread) represents the nutritional conscience of French boulangerie, made fro…
FR.22.0008
Pain de Mie
Pain de mie (‘crumb bread’) is France’s answer to the Pullman loaf: a fine-crumbed, soft, rectangula…
FR.22.0009
Pain de Seigle
Pain de seigle (rye bread) occupies a distinctive position in French boulangerie, legally defined as…
FR.22.0010
Pain Viennois
Pain viennois (Viennese bread) represents the fascinating intersection of French and Austrian baking…