The Breads: / Des Pains
With over 40 types of bread available at any given time, and new ones always being added, it is easy for breads to fall into several categories.
Classics / Classiques
These white breads are the staples of the modern French diet, the baguettes and boules that are eaten on their own or with every meal and snack imaginable.
The Pain de Mie – meaning bread with a lot of crumb (Mie) and not much crust (croute) – is the one used for Pain Perdu or French Toast as well as the ever popular Croque Monsieur/Madame.
- Niçoise (made with stone ground flour)
- Bagnat (as used for the sandwich Pain Bagnat)
- Ficelle (a thin, pale baguette that has almost no crumb inside)
- Petite Dejeuner (a half sized baguette just right for breakfast)
- Farinette (made with stone ground flour)
- l’Epi (shaped like an ear of wheat)
- Campagne (the classic white boule)
- Pain de Mie Anglais
- Petit Pain de Mie
Organic / Biologic
Organic flours have been taking over slowly from the modern flours grown in Europe as more and more people look to their health and consider their diet more carefully.
- Complet Integral Son (wholegrain with bran)
- Demi-Complet (half wholegrain)
- Seigle 43% (rye)
- 5 Cereales
- Petit Epautre (Einkorn)
- Sarrasin (Buckwheat 80% Complet 20%)
- Pur Chataigne (Chestnut)
- Paillasou Grand et Petit – stone ground flour and levain naturel
Sourdough / Levain Naturel
French sourdough isn’t like American sourdough for two reasons. First, it is always at least 48 hours old, to allow the gluten to be digested by the mixture, and second, because it is added to each day.
Each night a piece of the previously aged starter is taken and grown for the following days baking, and on the following day any leftovers are added back into a pot to age. This means the leftovers accumulate during the week, as the same amount of feeding is done each night, and there is always some left in the bowl. It was this end of the week excess that resulted in the creation of a whole new bread called Rustique which is made by combining equal quantities of normal dough and sourdough to make a fresh, spongy bread that is quite unique.
Being the original form of yeast, before commercially produced blocks, this yeast forms the basis of the original breads of France and gives you a taste of what would have been eaten before the commercialisation of yeast production.
- Montagne – Campagne made with levain naturel
- Buchette – Montagne with a pinch of rye
- Petite Coulon
- Paillasou Grand et Petit – stone ground flour and organic
- Meule – a mix of flours including spelt and wholemeal
- Complet Son Integral – wholemeal with bran
- Espunette – our own creation, made to honour Andre Espuno
- Seigle 41%
Cereals / Cereales
It’s not just the Italians and the Scandinavians who enjoy darker breads with cereals in them these days, the French have acquired a taste for grains and cereals in their breads, whether whole or ground, or just sprinkled over the top.
- Baguette Tournasol (Sunflower)
- Baguette 4 Grains
- 6 Cereales
- Lin (Linseed)
Specials / Speciaux
Specials covers everything else including bread with inclusions, different flours, shapes made from bread, the traditional Niçoise and Provencal breads made with butter, olive oil and anything else that takes the fancy at the time.
- Pain aux Oignons
- Pain a l’Ail
- Pain aux Olive
- Seigle Raisin
- Seigle Raisin & Noix
- Pain aux Noix
- Pain aux Noisette
- Pain aux Figue
- Figue & Abricot (Fois Grasse)
- Pain aux Citron & Raisins
- Pain aux Sesame
- Pain aux Pavot
- Fougasette – Olives, Anchois, Pesto, Tomate, Herbes de Provençe, Fleur d’Orangiers, Citron (Noel)
- Fougasse – Grand et Petite
- Pain a l’Huile – Main Provençal, Corone, Croissant
- Pain au Lait
- Baguette Italian
- Fleurs Italian
Low Gluten / Moin de Gluten
Much to the delight of the many tourists and locals who search for low gluten or no gluten breads we have a small selection on offer, all baked in our wood oven.
- Mais 50/50 Ble
- Sarrasin 80% Complet 20%