A baguette is not just a baguette

When it comes to bread, there are few things that can match the taste and savour of a fresh French baguette; but a baguette is not just a baguette. Each baker’s baguette is unique and shopping for a baguette is a task to be taken seriously in Provence.

Even when you have chosen your favorite bakery, you will face few choices when you order a baguette. Do you want a : baguette de tradition /ou normale? or you may be asked about the desired cuisson? bien cuite/pas trop cuite?

If you do not specify you will get a white baguette which will have a thin crust, soft interior and no taste. To upgrade ask for the bien cuite which is darker and more rustic-looking, and you will be given a baguette de tradition

You may also be asked about which shape of baguette your prefer:

Ficelle, a crustier, thinner and shorter baguette with about half the weight

Flute, a bigger baguette, still yeast leavened with a thick crust but twice the size

Other traditional breads on offer are likely to include:

pain de campagne: a rustic, crusty usually round loaf, often sour-dough based with some whole wheat or rye flour; mixed with white flour

pain de mie: a soft, dense, slightly sweet bread with a uniform crumb and almost no crust, made from flour, yeast, milk, butter, sugar, and salt.

brioche: a cake-like bread, slightly sweet, known for its high egg and butter content, , commonly enjoyed with foie gras or savoury sandwiches

fougasse is a flatbread, typically sweetened with sugar and orange-flavored water and shaped like a wheat grain. Highly popular in Provence.

Specialty breads will also be available in most bakeries:

pain aux céréales (multi-grain); pain de siegle (rye); in addition to breads mixed with nuts (noix), olives, bacon (lardons) and a host of other additions.