Why are pastries so important in France?

Answer 1

France was for a very long time a rural country. Bread was an essential ingredient to French meals, as fish was rare, meat was exceptional, and vegetables depended of the season. French people tend to eat less bread, but most of us would look around if there isn't any on the table. Traditional French bread is made only of flour, water, a pinch of yeast and a pinch of salt.

In French culture :

"long comme un jour sans pain" (as long as a breadless day)

"gagner son pain" (to earn one's living)

"mieux vaut du pain en temps de paix que du gâteau en temps de guerre" (it is better to eat bread in peace, than to eat cake in wartime"

Answer 2

Bread was the staple food in former centuries in France. Bread is made only of flour, water, apinch aof salt and a pinch of yeast, so it is also a healthy food (as long as you do not put too much butter or jam on it) , based on its starch content.

Answer 3

Cheese is ONE of traditional foods in France. France has long been a rural country and cheese was one way to preserve milk. It was an important source of protein, especially as people didn't have the opportunity to eat meat so frequently as today.

Answer 4

One couldn't say they are important they're just a form of pastry that is available in the baker's shop. Together with pain au raisins and pain au chocolat they are an item of "viennoiserie".

Answer 5

Very important, French people don't feel a meal is a meal if there is no bread.