BREAD

Here in The States I eat very little bread, I'm a rice guy.

Which surprises some people because when I'm in France I eat bread.

Give me a plate of steak tartare and I'm liable to ask for MORE since I'll eat it with every bite.

There is no "expiration date" on French bread.

It's good bread, fresh bread... as in fresh this morning or this afternoon.

The French take it so far as regulating what can be called a bakery or "boulangerie". Per French law the word “boulangerie” can only be used to advertise your bakery if -all- the baking is done at the bakery itself...

and...

by LAW French bread can contain only water, flour, yeast, and salt.

Bread is taken seriously.

On the Rue Daguerre in the 14eme (the old neighborhood) coming from Boulevard General LeClerc the -first- boulangerie does their own dough and makes the best bread... though there IS another bakery further down the street... they use factory made dough though and is strictly a fall back choice for the day the first is closed (everybody, even the baker, gets a day off).

Regular "French Bread" is a "baguette", skinier/crustier is the "ficelle" (my favorite), but many people like the football shaped "bâtard" or the round "boule".

If the only "French Bread" you've had is the American Style (which is fatter, generally over-proofed, and scored incorrectly) baked in convection ovens resulting in a large loaf that is softer, less chewy, and without the texture and crispy crust of proper French Bread real French Bread is a simple treat for everyone to eat.

Enjoy it when you're in France.

If you really would like to try the fanciest of French Breads you can get it at Boulangerie Poilane. They'll even ship to the US!

http://www.hackamore.com/