Provenance / Canons / General / Global Bakery Breads Pastry
Global Bakery Breads Pastry
General Canon
9 entries
GLO.01.0001
Baguette
France's daily bread — a long (55–65cm), thin (5–6cm diameter), lean wheat bread with a shattering c…
France — the modern long,
GLO.01.0002
Brioche
The most luxurious bread in the French canon — an enriched dough of flour, eggs, butter, sugar, and …
Normandy, France — brioch
GLO.01.0003
Challah
The braided Shabbat and holiday bread of Jewish tradition — an egg-enriched, slightly sweet, golden-…
Ashkenazi Jewish traditio
GLO.01.0004
Ciabatta
The Italian 'slipper bread' — a high-hydration (75–80%), open-crumbed, flat wheat loaf with a thin, …
Veneto, Italy — invented
GLO.01.0005
Cornbread
The indigenous American grain bread — made from coarsely ground dried corn (maize) rather than wheat…
American South and Indige
GLO.01.0006
Croissant
The laminated yeasted pastry — a dough of flour, milk, butter, sugar, salt, and yeast folded around …
Paris, France (via Vienna
GLO.01.0007
Naan (Tandoor-Baked)
The leavened flatbread of the Indian subcontinent — a yeasted or sourdough-leavened, yogurt-enriched…
Central Asia and the Indi
GLO.01.0008
Pita Bread
The hollow, pocket-forming flatbread of the Levant, North Africa, and Eastern Mediterranean — a simp…
Levant, Middle East, and
GLO.01.0009
Sourdough Bread
The world's oldest leavened bread — flour, water, salt, and wild yeast cultivated in a living starte…
Global — the earliest lea