Boulanger Regional French Breads

Pain Brié Normand

Pain brié normand (Norman beaten bread) is one of the most physically demanding breads in the French…

Pain de Campagne

Pain de campagne (‘country bread’) is the archetypal rustic French loaf: a large, round or oval sour…

Pain de Lodève

Pain de Lodève (from the town of Lodève in the Hérault department of Languedoc) is one of the most e…

Pain de Méteil

Pain de méteil (maslin bread, from the Latin mixtellum meaning ‘mixed’) is the ancient mixed-grain b…

Pain Fendu

Pain fendu (‘split bread’) is a classical French bread shape characterised by a deep central crease …

Pain Poilâne

The pain Poilâne, while bearing the name of the family that elevated it to global fame, represents t…

Pain Tabatière

Pain tabatière (‘snuffbox bread’, named for its resemblance to the hinged lid of a snuffbox) is a di…

Subrot Alsacien

The subrot (also surbrot or sunbrot, from the Alsatian dialect meaning ‘sour bread’) is Alsace’s dis…

Tordu Provençal

The tordu provençal (Provençal twist) is a decorative bread shape from southern France in which a bâ…