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This is a list of notable French breads, consisting of breads that originated in France. The “baguette de tradition française” is made from wheat flour, water, yeast, and common salt. French bread resembling a squashed ball. It is traditionally prepared using only bread flour, salt, a leavening agent and water.
French viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. French bread loaf, made with yeast and similar to a baguette but much thinner. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. Normandy bread, its name comes from the pounding of the dough, as “brie” is derived from the Old Norman verb brier, meaning “to pound”.
