one of the reasons we moved to france was for the bread… in our little rural part of the Lauragais 81 there are perhaps 20 independant boulangeries selling stunning, unusual and different bread…
oh my, how confused we are! is it a baguette? a flute? a ficelle?
i’m thinking a guide to bread would be a good idea. I’ll start with 2 favourites from the very local baker (with a piece of a4 paper to give an idea of size)
crisp, but not burnt, white and chewy inside
from our local baker - very crisp, but soft like a cloud and a bit brown inside
la maison verdigris