Category
page 1French breads

baguette
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough. The dough of the tradition baguette, unlike the shape, is defined by French law. It is distinguishable by its length and crisp crust.

brioche
Brioche (, also , , ) is a Viennoiserie of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
bread roll
small, usually round or oblong individual loaf of bread served as a meal accompaniment
fougasse
bread
pain d'épices
French quick bread

pain de campagne
French risen bread
boule
traditional round bread shape
pain de mie
sandwich bread
Faluche
Typical bread of Nord-Pas de Calais
lye roll
bread product dipped in lye before baking to ensure a very brown crust
pain brié
traditional Normandy bread
Ficelle
A ficelle () is a type of French bread loaf, made with yeast and similar to a baguette but much thinner. The word ficelle means "string" in French.