What are the names of the different types of bread in France?

Answer 1

All shapes of breads from all types of grains are widely available in France.

Bread is fundamental in all French meals and therefore in French culture for two main reasons: It provides a great way to scoop up the sauce from the traditional sauce dishes, and, since cheese is present in every meal, it provides an accompaniment and a support for it, with or without butter.

All breads listed are of white wheat flour unless stated otherwise.

The main bread for every day meals and Sandwiches is, unsurprisingly, called "pain" (bread), which is somewhat longer than a baguette and about twice as thick.

The baguette comes next and is more frequently used for the breakfast's tartines (bread and butter and jam) but can also be used for lunch or dinner. Its crust makes it very desirable.

The ficelle (string) is even thinner than the baguette, to increase the ratio of tasty crust.

Then there are all forms and types of bread depending on the region or the occasion.

For instance in the South-West of France, you have the punched fougasse.

Everywhere in France, you can buy the weirdly shaped épias a replacement for baguette. The shape makes it easy to break individual portions.

Whole grain, bran bread and rye loaves are also very common. Rye bread is also a favorite with oysters.

Walnut bread is also common for cheese on special occasions.

The bâtard (you guessed what it means) is a cross shape between the baguette and the loaves.

The couronne (crown) and the tordu (twisted) are great bread too.

The boule de campagne (country ball) is a half whole wheat bread.

Pain viennois is almost like a brioche and is great for toasting for breakfast.

Last but not least, the best of all breads is the pain Poilâne, a whole wheat sourdough bread.

See pictures linked below.

Answer 2

Bread was the essential part of food for French for ages. There is an habit about eating bread (which is now considered healthy by nutritionists) and French bakeries are part of the landscape in every village in France. The 'baguette' (a thin, long 250 grammes bread loaf) and the 'pain' or 'parisien' (the regular 400 grammes bread loaf) are on most tables for breakfast, lunch and dinner.

Answer 3

a bagette is one of them