Loaves of bread will not come automatically sliced and so you’ll have to ask for your bread to be ‘tranché’ if you want it sliced (I really recommend asking for this option as it’s easier to store and consume later). On the subject, president Macron said that the baguette is“envied around the world” and offers up “250 grams of magic and perfection in our daily lives”. Other breads at a French Boulangerie (Pain de Campagne) One of the more curious French habits that you may never have heard of before is the custom of eating the end crust of the baguette on your way home. The end of the baguette is known as ‘le quignon’ and is what is munched on on the way home.

Though the term ‘vienoisserie’ and ‘pâtisserie’ may be used interchangeably for some things sold in the French bakery, this is not the case for all goods. Whereas pâtisseries are desserts such as cream cakes, éclairs, and the like, vienoisseries originate from Vienna in Austria and are the kind of baked pâtisserie that bridge the gap between bread and pâtisserie. As such, examples of vienoisseries include brioche and croissants. Pastries at a boulangerie Deux croissants et un pain au chocolat s’il-vous-plait : Can I have two croissants and one pain au chocolat please? For example, the Kouign-Amann comes directly from Brittany and, though it has grown in popularity over the past few years, is still harder to find outside of the Western-French region. What is the difference between a pâtisserie and a boulangerie? Viennoserie refers to breakfast pastries made in the style of Vienna, Austria. While they did not originate in France, viennoiseries rose to prominence after an Austrian military official, August Zang opened a bakery Boulangerie Viennoise in Paris, bringing new ideas to French pastry circles. Baguette tradition is baked in accordance with a traditional recipe and tends to have a chewier crust and fluffier interior. This baguette tends to be 10-40 centimes more expensive than its cheaper counterpart but is more than worth the extra price tag in my opinion.Creating pâtisserie requires training, at Le Cordon Bleu you will study classical techniques ( from basic to advanced) to learn how to create such delicate items. As many of the pastries are intricate, only a well-trained hand can execute them flawlessly. Une part de tarte aux pommes et un pain de campagne s’il-vous-plait : Can I have a piece of this apple pie and some farmhouse bread please? One key difference to note between a French baker and a pastry chef is that while pâtissiers work with mostly cold ingredients, a boulanger (or baker) will master the techniques and processes of warm rising dough. Learn more about traditional French baking in a specialised Le Cordon Bleu short course. What is viennoiserie?

Croquembouche: Traditionally served at French weddings, this is a tall cone of profiteroles (choux pastry filled with crème pâtissière) bonded with threads of caramel and often decorated with sugared almonds or chocolate. Bread is traditionally served with all meals in France. No side plates are given and instead the bread is consumed directly off of the table cloth or table if there is no cloth present. At the end of the meal, the bread crumbs (known as ‘miettes’ are swept off the table and onto a plate for disposal). Croissants: This famous French food is made using a laminated pastry dough enriched with yeast and milk. You should also note that boulangeries are often a popular lunch option among locals as many sell quiches and sandwiches which are typically made fresh on a daily basis. If you want to opt for a pastry, sandwich/ pizza slice/ quiche, and drink then you’ll want to ask if there is a ‘formule’ available as this will often give you a lunch deal for a reduced price. Bread etiquette in FranceA boulangerie is a bakery and a pâtisserie is a pastry shop, though most boulangeries and patisseries sell both various baked goods and desserts (pastries). As mentioned, any reputable boulangerie will sell various basic pastries, though it’s worth noting that there are some high-end patisseries which only sell desserts.

Pâtisseries are traditionally light and delicate, as well as sweet and decadent. Iconic treats include:Brioche: A viennoiserie made in a similar way to bread, but with the richer aspects of pastry due to its high egg and butter content. Mille-feuille: A dessert comprised of layers of crème pâtissière and puff pastry. The top is traditionally sprinkled with sugar, but is commonly seen finished with combed icing.