French breads

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 (, 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.

small, usually round or oblong individual loaf of bread served as a meal accompaniment

bread

French quick bread

French risen bread

traditional round bread shape

sandwich bread

Typical bread of Nord-Pas de Calais

bread product dipped in lye before baking to ensure a very brown crust

traditional Normandy bread

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.