- Pain de Tradition Française
The Pain de Tradition Française is made from Wheat Flour, Water, Yeast and Salt. It does not contain additives.
- Pain de Campagne
French coutry bread is made from either natural leavening or yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolks would bring their dough to be baked.
- Pain au Levain
A good pain au levain should have a complex, subtley sweet and nutty flavor. The acidic notes should only serve in the background to help enhance the natural flavor of the grain. In this bread, the yeast develops naturally in a starter (levain), which can take days, whereas normal bread is prepared with yeast in its fresh or dried form.
- Multigrain bread
Multigrain bread is healthier than bread made from standard, processed flours.
This whole-wheat bread is traditionally coated with whole or cracked cereals (poppy seeds, sesame, sunflower and oats…) adding flavour, and a decorative touch in addition to the nutritional value of the great good quality of the bread itself.
- Pain au seigle / Rye bread
Made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used. It is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor. Rye bread has notable health benefits when compared to white bread.
Excellent toasted, with a touch of butter and with seafood!
- Pain Viennois
This egg bread is produced from a process developed in Vienna, Austria, in the 19th century. Baked in a pan rather than the traditional oval shaped loaf yeast bread, it has a thin, crispy crust that has a highly glazed appearance and is a light, airy bread. This bread has a very unique crust, in part because of the baking process, which includes steam heat.
- Pain de mie
« Le pain » in French means « bread » or « loaf of bread », and « la mie » refers specifically to the soft part of bread, called the crumb. In English, pain de mie is most similar to pullman loaf or regular sandwich bread. This bread has sugar in it, which makes it sweeter than most breads, though even with the sugar, pain de mie is still not as sweet as most American breads. This bread is usually used for making sandwiches or for toasting.
Ciabatta is an Italian white bread made from wheat flour and yeast. Created in 1982 by a baker in Adria, Veneto, Italy, in response to popularity of French baguettes. Ciabatta is somewhat elongated, broad and flat and is baked in many variations. It contains a touch of olive oil,… the secret to its unique flavour.