French bread (baguette) is called French stick because it looks like a long stick. It is a unique hard bread made in France. Unlike most soft bread, it is hard on the outside and inside, so it is not a kind of bread that many people like to eat except the French.

la baguette: generally, one piece is 25g. It's the best way to make sandwiches. The process is a bit like we sandwich steamed bread, cut the bread vertically from the middle, and then it depends on everyone's taste. The simplest thing is to butter it and spread some slices of ham. If you want to be more exquisite, you will first spread green shredded salad leaves, add pork, chicken or cold fish, a few pieces of yellow and white hard eggs, and finally decorate with bright red tomatoes, which will make people's index fingers move.

bread (pain), also called flute bread in many areas, is about 4g, which is the same length as baguette, but twice as thick.

rural common bread (le pain de campagne)

is more of a commercial name, which is mostly made of wheat flour and black flour.

la boule

This is a word derived from French "boulanger". This kind of bread is round and big, weighing almost one kilogram, with a very thick crust and a solid core. Sometimes it's called La miche, which means ass, probably because it's round and fat, too.

Le batard

a fancy bread, which looks twice as thick as baguette, but the total amount is the same as baguette.

pain de seigle

contains at least 65% rye flour. If the content is between 1% and 35%, it must be called rye bread. This kind of bread is often enjoyed with seafood. The rye bread mixed with walnuts in the market is very popular with everyone.

pain demie

is sliced bread that is common in supermarkets. Usually eaten at breakfast, it is a favorite of many people to put butter on it after heating it with a toaster. It is also often used to make salmon and foie gras toast.

le pain complex

made of whole wheat flour, that is to say, it absorbs all wheat ingredients, so it is rich in fiber and mineral salts, and it is a highly respected healthy bread.

Bread with Cream

Painen Moule is a "modern bread" that was introduced to France in recent 2 years. Compared with traditional European bread, white bread is particularly soft and delicious. The standard French toast pays attention to texture, cut with one knife, the profile should be white and smooth, the surrounding skin should be thin, and the toast should be fragrant. Lizhi Royal Bread is one of the representatives of fantasy toast. It is added with alpine ice spring water. More than 5% of the dough ingredients are mineral-rich spring water, so it can only be kneaded by hand. After baking, it tastes tender and tender, and it is torn by hand. It is chewy and sweet, and it is supplied with 1 pieces a day. The price is not cheap.

Cottage Bread

Cottage Bread (Brioche) is a sweet and delicious French bread. Because there is a lot of cream, eggs and sugar in the dough, it is suitable for coffee or tea cakes. Fresh-made hut bread tastes different from that made of frozen dough. The fresh section is delicate and beautiful, and there is a little moist feeling in the middle of the tissue. For example, the freshly baked caramel cream bread is full of fragrance. After being pushed out, the soft and hot cream seems to be about to flow down, which is very attractive and delicious. French croutons spread to neighboring Switzerland, and sweet custard (Cu

stard), jam, almonds and candied dried fruits were added, which made the taste even sweeter. The traditional hut bread looks a bit like a woman's breasts. In fact, there are many shapes, such as braided bread or simple round bread.

Alsace Bread

The war made a significant contribution to the exchange of food, and Seigled'Alsace was an example. Alsace bread, with sour rye bread as the main body, has the shadow of thick German bread, and with local fresh oysters and foie gras, it is one of the most delicious foods in the world for the French. The strong taste of Alsace bread is very addictive. It is made of flour made of rich rye, rye and wheat germ. Because of the different ways of stirring and fermentation, it is more solid than French bread. Representative Alsace breads include walnut bread, Benotong bread and cheese walnut bread. Among them, more seedless raisins are added to Benotong bread, which echoes the natural sour taste of dough.

Austrian bread

PainViennois took root in France and originated from a foreign marriage. As the Austrian princess married to France all the way, she also brought her hometown flavor to France. However, compared with the hard temper of French bread, Austrian bread increases the proportion of milk and sugar, so it tastes much softer and more amiable. Like French bread, the Austrian Baguette is made by long-term fermentation and steaming with water vapor, but because caramel and cream are added, the texture is softer and sweeter. Austrian chocolate is the best in the world, and chocolate hazelnut bread is also one of the characteristics of Austrian bread. Austrian meal packages use more pure clear cream instead of cream, so the food has a pure fragrance. Although the ugly side is deliberately exposed when shaping, it is still difficult to hide its delicious taste.