11 Most Popular French Breads To Try In France

Ever heard of the French bread law? Then you probably have an idea just how important bread is to the French. In France, bread isn’t just bread but an institution.

Baguette comes to mind when we hear “French bread.” However, French bakeries have a lot more to offer than just baguettes.

11 Most Popular French Breads To Try In France

Here’s a list of some of the most popular French breads to choose from when in France.

1. Tartine

This French bread is hand-kneaded with herbs and stuff. To make it extra-rich, eggs and butter are added.

However, tartine’s ingredients vary from region to region or whatever the chef fancies. It is generally milder and creamier than the regular sourdough bread.

“Tartine” literally means “sliced bread.” Tartine’s origin is British but the French, as usual, made it chic.

Tartine is usually an open-faced sandwich good as party food.

2. Baguette

La baguette is hands down the queen of French breads.

Baguette requires time to prepare, but this bread is very basic – only requiring four simple ingredients to make: flour, water, salt, and yeast. This very same simplicity is what makes this French bread so special.

Also called “French stick,” baguette is a long and thin bread distinguishable by its length and crisp crust. The French consume about 30 million baguettes per day. They are mostly enjoyed with balsamic vinegar dip or olive oil, or just on their own.

You can make garlic bread or croutons out of yesterday’s baguette. If you want bruschetta, just add garlic, tomato, basil, and olive oil.

Baguette is such an integral part of France’s historic food culture that in May 2021, the French government submitted it for UNESCO heritage status.

Read More: 18 Interesting Facts About Baguettes

3. Croissant

Named for its crescent shape, this buttery and flaky bread is made of a layered yeast-leavened dough.

Croissant, while of Austrian origin, is mostly associated with France. Just like baguette, the simplicity of this crescent-shaped bread makes it special.

They both need very simple ingredients, although croissant requires three additions:  sugar, butter, and milk. The baking process is just as complex, which may typically take up two or three days.

Great croissants need great butter, something France is never short of. The molten butter absorbed by the dough provides the delicious flavor of croissants.

The best croissants are definitely baked in Paris, so if you’re ever in the French capital, you know the first bread to try.

Read More: Croissants In France: History And Interesting Facts

4. Faluche du Nord

Literally translated as “North France flatbread,” faluche du Nord, or simply faluche, is the traditional bread from Nord in northern France.

Faluche is a pale white bread that is shaped like a faluche or a beret worn by students in France, which is neither round nor flat.

Faluche is soft and dense, typically eaten hot at breakfast. It may be accompanied by butter, jam, or cream cheese.

5. Brioche

If simplicity is what makes baguette and croissant special, pain brioche or brioche bread is made special by the high fat and protein contents of its ingredients.

Brioche needs lots of eggs, milk, and butter to make it “rich.” Sometimes, brandy is even used in lieu of milk.

Brioche is a sweet pastry bread used for a lot of things – from French toast to gourmet hamburger buns. This viennoiserie is light and puffy, with a dark, golden, and flaky crust.

It can be eaten for breakfast, lunch, dinner, or snacks in between – and even as desserts! However, since brioche contains high amounts of carbs and fats, this may not be everyone’s ideal bread. You’ve been warned, at least.

6. Fougasse

This one’s a stunner.

Fougasse is a flatbread typically associated with Provence but its origin goes way back to ancient Rome. No wonder it’s so similar to Italian focaccia.

Fougasse is shaped to look like a leaf. Personally, I think its unique design looks really pretty.

This French bread is eaten with soup or on its own especially if it’s made with olives or sun-dried tomatoes. You can also dip it into olive oil or other dips.

7. Pain Boule

Before baguette started to rule, pain boule was the “French bread.” It is a round-shaped rustic loaf that is mild and tangy, best served as an appetizer and can be paired with salad, soup, or chili.

From the French word for “ball,” pain boule looks just like one, albeit a bit squashed. This very name is the reason why French bakers are called “boulangers” and bakeries “boulangeries.”

8. Pain Ficelle

This French bread load is a much thinner version of baguette – hence, the name ficelle which is French for “string” or “thread.”

Ficelle loaf is commonly served during formal occasions and at business meals before the entrée, requiring table etiquette.

However, it’s still a bread that goes stale and when it does, you can make it into croutons best enjoyed with a spinach dip.

9. Pain de Campagne

Basically another sourdough, pain de campagne is the classic French country bread found across France.

Back in the day, pain de campagnes were large loaves baked in communal ovens in French villages. These loaves were so large they could feed a family for days or weeks even.

Pain de campagne is French for “country bread.” It is also known as French surdough.

This bread is popular among artisan bakers nowadays.

10. Pain Couronne

Literally translated as “bread crown,” pain couronne is named such because of its ring-like shape with a hole in the center, which resembles a crown.

This French bread is made up of small savory sourdough rolls which you tear off and eat with cheese, spread, or soup.

Pain couronne comes in large (a grande) and small (petite) sizes.

11. Tarte Flambée

A specialty bread of the Alsace region, tarte flambée is locally known as flammekueche.

Tarte flambée’s main ingredients are bread dough, white cheese or sour cream, onions, and bacon bits or strips.

The dough is rolled out very thinly and then covered with sour cream or white cheese, thinly sliced onions, and the bacon.

This flatbread may be rectangle or oval in shape and looks like a pizza, that’s why it is sometimes dubbed the Alsatian pizza.

But be warned that calling it this way could offend the people of Alsace, so better stick with “tarte flambée” or “flammekueche.”