The Best Croissant in Paris - David Lebovitz The Best Croissant in Paris 36 comments - 02.05.2007 Truth is, I don’t eat croissants very often for the simple reason that I don’t like to get dressed until I’ve had my morning coffee & toast. So having one is a relatively big deal for me, since croissants are only good early in the day: I refuse to eat one after 11am if I can help it. Like anything made with copious amounts of butter, they don’t get better the longer they’ve been out of a hot oven. Although stories abound, no one quite knows who invented le croissant. It’s believe to be in an invention of the Austrians, who created a crescent-shaped pastry to oppose the Ottomans, who had invaded their country. They symbol of Turkey is a crescent, and granted, who doesn’t like to eat Turkey? Except maybe vegetarians. So maybe croissants were invented by and/or for vegetarians?

Aha…a new theory emerges…this is how rumors get started on the internet, folks, and perhaps people will be quoting me decades later: “David Lebovitz says croissants were invented for Austrian vegetarians!” But today, I think few would argue that the croissant is most closely associated with France and in fact, one rarely comes across a bakery in Paris that doesn’t offer their own version. If you need further proof of their proprietary alliance with French gastronomy, ask yourself when was the last time you heard the words das croissant? A recent listing in Le Figaro to discover the ‘best’ croissant in Paris gave top nod to the buttery crescent at Pierre Hermé . Sorry Petey, but I ain’t schlepping across Paris to the rue Bonaparte to get there before 11am. And, more importantly, my local bakery has extraordinary croissants, which I would put up against any other croissant in Paris’ top honors category. Whatever pâtisserie you visit, be sure to only ingest a true croissant au beurre, which has that unmistakable smell of deeply-toasted, caramelized-crunchy French beurre.

Stay away from croissants ordinaires, which are made with margarine and are, oddly enough, usually crescent-shaped, but to the extreme. Anyhow, I’ve been craving a croissant au beurre for a few weeks now and been vowing to myself to go out and get one in the morning. But when I wake up, with the gray winter haze peeking through the curtains, the idea of going out and facing the public has lost its appeal (no matter how much I convince myself the night before that tomorrow’s gonna be ‘the day’, which I’ve been doing for a few weeks now.) But this weekend, I woke up determined. And it was bright and sunny, which gave me a little motivation for getting out. Before doing anything else, I slipped on my Levis , put on a decent shirt, and made my way over to Au Levain du Marais. The woman behind the counter slipped two buttery beauties in a little waxy paper sack for me, snapped the ends closed with a deft couple of twists, and handed ’em over.

I took a deep whiff in the bag while riding up my little elevator, and when I got back inside my apartment, I changed back into my pj’s, fired up a steamy café au lait, and enjoyed each flaky, buttery bite with a creamy-yellow dab of salty French butter dotted with crunchy nuggets of fleur de sel. Ah, the sweet life indeed… Au Levain du Marais Tél: 01 48 05 17 14 (Closed Tuesday and Wednesday) Métro: Bastille or Chemin Vert UPDATE: As of June 2011, Au Levain du Marais is under new ownership. The croissants have changed and are not the same as they were in the past but the one I had in October 2011 was still very good. Related Posts and Links Euroclub Schools - Facts About French Food Worksheet 1. The French people call the English people les rosbifs, meaning - the roast beefs! 2. In France, they eat snails (les escargots), frogs' legs (les cuisses de grenouille) and horse meat (la viande de cheval). 3.

Before eating a meal, it is polite to say Bon appétit. Literally, this means 'good appetite'. By saying 'Bon appétit!' you are wishing everybody 'a good appetite' so that they will enjoy their meal. 4. The most popular French bread is la baguette (little stick). It is a loaf 5 or 6 cm. wide and up to a metre in length. If it is a thinner version, it is called une ficelle (a string) and if it is wider it is called une flûte. Bread rolls are called petits pains (little breads). La baguette magique is 'the magic wand'! The shape of la baguette makes it very easy to carry under your arm! 5. The word for breakfast is le petit déjeuner (the little lunch). In France you dunk your croissant into a milky drink at breakfast-time. The word 'croissant' actually means 'crescent' because the pastry is a crescent shape. The shape is very good for dunking! 6. Although croissants are associated with France, they actually started in Austria. The crescent was the symbol of the Turks.

When the Austrians defeated the Turks in a battle over three hundred years ago, the French chef employed by the Emperor of Austria decided to make crescent-shaped pastry (in the shape of the Turks' emblem) for the Austrians to eat in celebration - meaning they were crushing and chewing their enemies! When the chef returned to France, he made his 'invention' popular there too. This type of pastry is referred to in French as la viennoiserie, meaning - Viennese pastries. (Vienna is the capital city of Austria). Above is the symbol that inspired the invention of the croissant. 7. Officially, it is said that France produces 365 different types of cheese! That is to say, a different cheese for each day of the year. However, it is believed that there are even more than this! Photo by Semnoz French cheese can be made from the milk of cow, goat or ewe. A few French cheeses are - Boursin, Camembert, Roquefort, Brie, Beaufort, Emmental de Savoie. The list contains around four hundred names.......... 8.

A special French cake: During the first days of January, a special cake is prepared called La Galette des Rois (Kings' Cake) to celebrate the Three Kings who followed the star to find the Baby Jesus (L'Enfant Jésus.) This occasion is called L' Épiphanie. Inside the cake, a special trinket (une fève) is hidden. On the 6 January parties take place in France and the cake is served. The lucky person who receives the trinket becomes the 'king' or 'queen' of the party. To read more about the period of Christmas and New Year in France, click HERE . 9. La quiche is a savoury tart. It is a pastry base filled with a creamy egg mixture. Various ingredients can be added, for example, cubed bacon, onion, cheese, tomatoes, etc. Miam-miam! Photo by H. Padleckas 10. La ratatouille is a vegetable stew from the area of Nice in the South of France. Its full name is la ratatouille niçoise. The stew contains aubergines, courgettes, tomatoes, onions, peppers, herbs and garlic.

The vegetables are tossed together in a pan. La ratatouille is served warm and can be either a side-dish or a main course with rice or bread. Une poêlée de ratatouille 10 Common Misconceptions About Food Origins - Listverse 10 Common Misconceptions About Food Origins Gregory Myers March 29, 2013 There are thousands of great dishes in the world, and considering this it is not surprising that many people have mistaken impressions of where certain cuisine comes from, or where it is popular. Many dishes that we think come from one country, either do not originate there, or are served in a completely different manner. Some things that we consider to be extremely popular in certain countries, or even believe are national dishes in certain places, may originate loosely in that country but are rarely eaten there. Below are ten common fallacies in regards to the origin of foods. 10 French Fries Misconception: French Fries originate in France. French Fries are incredibly popular all over the world, but the origin really wasn’t French. While the French have tried to claim them in the past , the truth is that they were invented by the Belgians.

While they were invented in Belgium, and still quite popular there, some of the folklore around them is a little fantastic. The stories say that some Belgians would often fry very small fish, and when they had no fish, they would make potatoes in the shape of small fish instead . The story may sound a little fantastic, but all good folk tales do. 9 Chimichanga Misconception: Chimichangas are a Mexican food. Many people would name Chimichangas if you asked them to name Mexican foods, but they aren’t really a Mexican food at all. The truth is that Chimichangas would fit more in the category of “Tex-Mex”. However, this deep fried burrito does not originate from Texas either. According to recent developments, it is likely that the state of Arizona invented the Chimichanga, and they have been considering making it the state food . 8 Egg rolls Misconception: Egg rolls are a Chinese food. The Egg Roll that we eat in many parts of the western world isn’t really all that much like the most similar Chinese food.

The egg rolls westerners know was created by Chinese immigrants to America who were using what they had on hand to make something that would still seem like theirs, but was meant to appeal to Americans . However, the thick hard-shelled egg rolls are nothing like the actual spring rolls that you will find in Hong Kong or elsewhere in China . Spring rolls are much more delicate and light, while western egg rolls are much more like deep fried dough stuffed with lettuce and tiny shrimp. 7 Nachos Misconception: Nachos are a Mexican food. While nachos were originally invented by a Mexican, they were made to satisfy the appetites of visitors from the USA, out of spare ingredients that were lying around. The man who invented them was known by the name “Ignacio”, which is where the name nacho comes from. A man named Frank Liberto eventually starting selling them at stadiums and the rest was history. They have now become a wildly popular concession food. The nachos often seen in western stadiums today are made with a strange cheese concoction invented by Liberto that would stay good longer and not need to get hot to melt. Basically, Liberto invented mutant cheese sauce . 6 Sushi Rolls Misconception: Sushi rolls are commonly eaten in Japan.

Most westerners think of sushi rolls whenever asked about Japanese food, however, the truth is that sushi is not nearly as popular in Japan as it is among those who are trying to emulate Japanese culture. Many Japanese people, just for starters, feel a little bit intimidated when they head down to the sushi bar . More importantly, however, sushi is rarely eaten in Japan. Less than a quarter of Japanese surveyed even ate sushi a couple of times a month or more, sushi is simply a meal usually reserved for an important event. And Japanese people would rarely eat the kind of rolls westerners are used to. What they usually eat is called nigiri and consists of a long piece of fish with a big ball of rice wrapped around it using seaweed. 5 Spaghetti and Meatballs Misconception: Spaghetti and Meatballs are from Italy. When asked about foods that come from Italy, many people would think of Spaghetti and Meatballs before anything else, but Spaghetti and Meatballs is not a dish of Italian origin. While it was invented by Italians, they were immigrants in North America. But more to the point, in Italy Spaghetti and Meatballs is not on the menu, and not really something they serve.

On the rare occasions that pasta and meatballs are even involved in the same dish, they are definitely not served together . 4 Croissants Misconception: Croissants originate in France. Many people are under the impression that croissants were invented in France, some westerners even say it with a faux French accent in an attempt to sound sophisticated (in English it is pronounced “cruh-sont”. However, the croissant is believed to have actually come from something called the kipferl . While there are many conflicting stories about how the croissant came to be, most believe that it was by an Austrian man. Legend says the man was an artillery officer from Austria who decided to open up shop in neighboring France, and that after introducing the kipferl the croissant eventually followed. 3 Crab Rangoon Misconception: Crab Rangoon is a dish of Chinese origin. Crab Rangoon for those who don’t know, is a cream cheese filled, deep fried wanton, with crab meat in it. It has enjoyed considerable popularity in the western world, but as you might have guessed, isn’t really Chinese at all. Rather, it fits into that dubious category of “Chinese-American Cuisine”.

The main reason why this dish doesn’t make any sense as Chinese is that cheese in generally, especially cream cheese, is seldom eaten in China. Also, while the dish may sound good now, keep in mind that the crab meat inside is rarely actually crab meat. Much crab Rangoon only carries imitation crab meat, and some recipes call for it especially. 2 Pizza Misconception: Pizza is Italian. While Italian’s do have their own version of pizza , it is nothing like what many in America would expect it to be. And the legends of who invented pizza, and where and how are very murky. However, it is important to note the differences between the two styles of pizzas. In America, pizza is generally slathered in tomato sauce with seasonings, topped with a ton of cheese and then heaped with toppings. However, in Italy, pizza is a much more exquisite creation that might disappointment American food cravings. They don’t always involve tomato sauce—some opting instead for fresh tomatoes— and frequently include fresh herbs and vegetables, some mozzarella and olive oil . While both dishes have the same name, they are strikingly different. 1 Corned Beef and Cabbage Misconception: Corned Beef and Cabbage is the national dish of Ireland.

With St. Patrick’s Day recently behind us, millions around the world may have eaten corned beef and cabbage in honor of the Patron Saint of Ireland. However, corned beef and cabbage really isn’t all that popular amongst the Irish, and it certainly isn’t the national dish . While Ireland doesn’t really have an official national dish, some believe that the most popular would be a bacon joint , likely served with potatoes and maybe vegetables. There are, however, many different great Irish foods. The key point is that there really isn’t any one national food of Ireland, and Corned Beef isn’t even all that Irish. You can follow Gregory Myers on twitter . More Great Lists Enriched and/or Flavored Breads - How To Cooking Tips - RecipeTips.com Enriched and/or Flavored Breads Print Enriched and/or Flavored Breads Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, flavor, and color. Ingredients, such as eggs, butter, oil, or milk change the texture of the crumb and crust and provide a richness of flavor that is often lacking in basic breads.

Other breads may include ingredients that simply add flavor to the bread, such as herbs, spices, sugar, honey, nuts, whole grains, seeds, fruits, vegetables, and even meats and cheeses. Some breads contain both enriching and flavoring ingredients and may be almost a meal in themselves. Aberdeen Buttery Rowies Country or region of origin: Scotland Type of flour used: white flour (wheat) Description: A Scottish pastry-like bread with a savory, buttery flavor. Aberdeen butter rowies are similar to croissants except that they contain less butter, are a bit saltier, and are shaped into rounds or ovals rather than a crescent shape. They are a popular treat in Scotland, especially in the northern regions of the country. Anadama Bread Country or region of origin: United States Type of flour used: a combination of cornmeal and white flour (wheat) and/or whole-wheat flour Description: A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise.

Anadama bread is also given a distinctive flavor with the addition of molasses. Anchovy Bread Country or region of origin: France Type of flour used: white bread flour (wheat) Description: A type of flavored bread that is a favorite in Provence, France. Anchovy bread is a type of sourdough bread that is flavored with mashed anchovies. It goes well with hearty soups and stews. Apfelnussbrot Country or region of origin: Switzerland Type of flour used: various, but usually a combination of wheat, barley, spelt, and rye Description: A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours and is flavored with apples and walnuts. Apfelnussbrot is most often baked in a rounded shape and features a good crust and an unusual combination of flavors. Apple Cinnamon Bread Country or region of origin: various, but very popular in the United States and Britain Type of flour used: white flour (wheat) Description: A popular bread filled with chopped apples and flavored with cinnamon. Many recipes feature the addition of raisins for even more flavor and texture.

It is most often made with white all-purpose flour (wheat) or white bread flour. The crumb is generally tender but firm and the loaves hold up well when slicing. Apple cinnamon bread is excellent as a breakfast item or when served with afternoon tea. It is especially good when toasted. Babka Country or region of origin: Russia and Eastern European countries Type of flour used: white flour (wheat) Description: A popular Russian dessert bread that is made a number of different ways depending on the recipe. Some recipes call for the bread dough to be formed into a round shape, while others specify a rolled dough similar to a jelly roll. Most recipes call for use of butter and eggs as enrichments and most also include chocolate as a flavoring, although some are left plain. Babka may also include nuts, raisins, cinnamon, and cocoa powder, especially if the bread dough is rolled. Balabusky Country or region of origin: Ukraine Type of flour used: rye and wheat flour Description: Small rolls made of rye and wheat flour, the proportions of which depend upon the recipe. Sour cream is added as an enrichment and the rolls are also flavored with the addition of caraway seeds.

Bara Brith Country or region of origin: Wales Type of flour used: white flour (wheat) - usually white bread flour or occasionally whole-wheat flour Description: A Welsh, yeast leavened fruit bread used as a popular tea bread throughout Britain. Bara brith is a dense loaf and is usually formed into a rounded shape. There are many variations of the basic recipe, but currants are included in all varieties. Some of the other ingredients often used in the bread are raisins, citrus zest, and spices. Many versions are glazed with honey, which provides a tasty crust. The Welsh words "bara brith" mean "bread speckled or spotted," which is certainly true of the bread's appearance. Bara brith is commonly found in bakeries and large food stores throughout Britain. Barm Brack Country or region of origin: Ireland Type of flour used: white flour (wheat) Description: An Irish bread that is made of a white flour dough, enriched with eggs and butter, and flavored with currants, raisins, sugar, and citrus zest.

Barm Brack is a yeast leavened bread, which is unusual because most Irish breads are leavened with baking soda and are classified as quick breads. Barm Brack is similar to the Welsh bread known as bara brith and is most often served for afternoon tea or as a breakfast item. Bath Bun Country or region of origin: England Type of flour used: white flour (wheat) Description: A specialty bread that originated in the city of Bath, England. The Bath Bun is a yeast dough bread, colored with saffron, baked with currants and dried fruits, and topped with a sugary coating made from crushed sugar lumps. It can be eaten as is or split into halves with jam or butter added to enhance the flavor. Bavarian Cream Bread Country or region of origin: Germany Type of flour used: white flour (wheat) Description: A type of German bread that is similar to a coffee cake, but is made with dough that is more bread-like than cake-like. The dough is often formed into a ring shape and is flavored with fruit preserves. After baking, the bread is topped with icing and shaved almonds and is eaten as a dessert or breakfast bread.

Blackberry Bread Country or region of origin: England Type of flour used: whole-wheat flour Description: A delicious British yeast bread that is loaded with blackberries, slightly sweetened with honey, and lightly spiced with cinnamon and nutmeg. It is a popular autumn treat for breakfast or afternoon tea. Brioche Country or region of origin: France Type of flour used: white flour (wheat) - usually all-purpose flour or bread flour Description: A French bread made with light yeast dough that contains proportionally larger quantities of butter and eggs than similar types of dough. It is traditionally baked in a fluted pan that forms the base of the bread. The base is then topped with a small ball of dough in the center that forms a top knot on the loaf. The baked brioche has a closed crumb, forming a tight consistency. Brioche dough can also be formed into other shapes for buns and egg or sausage wraps and it can be topped with glazes and nuts for added flavor and texture.

Cheese Bread Country or region of origin: various, but very popular in the United States and England Type of flour used: various, but usually white flour (wheat) - all-purpose or bread flour Description: A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough. There are many recipes for cheese bread and almost every region of the world has a variety of favorites. Some varieties are quite substantial and when served with a salad or soup, can be used as the basis for a complete meal. Chelsea Buns Country or region of origin: England Type of flour used: white bread flour (wheat) Description: A Chelsea bun is an early 19th Century creation that gets its name from a London bakery, "The Old Chelsea Bun House," which no longer exists. The yeast dough is sweetened with sugar, enriched with eggs and butter, and is lightly spiced. The dough is rolled out flat and currants are sprinkled onto it. The dough is then rolled up like a jellyroll and is then sliced into individual pieces before baking.

When the buns are nearly done, they are glazed with sugar that has been boiled in a small quantity of water. The buns are returned to the oven for 2 to 3 minutes before serving. Chocolate Cherry Bread Country or region of origin: various, but popular in United States Type of flour used: enriched white flour (wheat) Description: A type of sweet basic bread enriched with butter and flavored with chocolate and dried red cherries. The combination of the sweet chocolate (usually in the form of chocolate chips and/or cocoa), and the sour taste of the cherries, provide the bread with a pleasing flavor that is especially favored by children. The bread is most often served as a dessert bread or as an accompaniment to afternoon tea or coffee. The bread is available at many bakeries and supermarkets where a number of different recipes may be used, creating subtle changes in the taste and texture. Cinnamon Bun Country or region of origin: various Type of flour used: white flour (wheat) - bread flour or all-purpose flour Description: A type of bread formed into a roll or bun shaped that is made from a yeasted dough enriched with eggs, butter, and milk.

The dough is flattened with a rolling pin, topped with cinnamon and brown sugar, and rolled up similar to a jelly roll. The rolled dough is sliced into individual rolls, which after raising and baking, are cooled slightly and iced with white frosting. Some recipes for cinnamon buns contain chopped nuts, raisins, or currants. Cinnamon buns, also known as cinnamon rolls, are a popular breakfast item in the United States. Cloverleaf Roll Country or region of origin: United States Type of flour used: white flour (wheat) Description: A type of roll made with a yeasted bread dough enriched with eggs, butter, and milk. A cloverleaf roll is created with three balls of dough that join together as they expand during baking to create a cloverleaf appearance. The dough is very similar to the dough used for Parker House rolls. Cornish Saffron Bread Country or region of origin: England Type of flour used: white flour (wheat) - usually all-purpose flour Description: This bread from the Cornwall area of England is one of the most popular currant breads in England. The dough is yeast leavened and is enriched with butter and milk.

It is flavored and colored with saffron strands that give the bread an attractive yellow coloring. Cornish saffron bread is also flavored with nutmeg, cinnamon, golden raisins, and ground almonds. Cranberry and Blueberry Bread Country or region of origin: United States Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour Description: A type of yeast bread made with white flour that is loaded with cranberries and blueberries. The berries make the bread moist and provide a slight sweetness and tartness. The bread can be shaped into a round loaf or can be made as a pan loaf. There are many variations of the basic recipe and the berries are also used in quick bread recipes. Cranberry and blueberry bread is excellent when toasted for breakfast. Croissant Country or region of origin: Austria and France Type of flour used: white flour (wheat) - usually a combination of all-purpose and bread flour Description: A croissant is a rich, buttery, pastry-like, yeast leavened bread that is popular worldwide. The croissant was originally an Austrian invention, but it has come to be much more associated with France.

It is easily identified by the characteristic crescent shape and flaky crumb. Croissants are not only popular for breakfast, but they are also used for sandwiches and appetizers. They usually have the best flavor when they are fresh and served slightly warm. English Muffin Country or region of origin: England Type of flour used: white flour (wheat) - usually bread flour Description: A round, leavened bread, enriched with milk and butter, that is usually about four inches in diameter and is cooked on a hot griddle instead of baked in an oven, giving the bread a flattened appearance. An English muffin has an open-crumb texture full of air holes. The muffin is slit around the perimeter, but it is not cut completely through. This allows the muffin to be pulled apart, creating a roughened surface on both sides of the muffin, providing little pockets to trap butter, honey, jam, or similar spreadable toppings. English muffins often served at breakfast and commercially produced versions are often available in a variety of flavors such as cornmeal, cinnamon, raisin, sourdough, or whole wheat.

English Muffin Bread Country or region of origin: England Type of flour used: white flour (wheat) - all-purpose or bread flour Description: A type of bread enriched with milk that features a dense crumb and texture. The stiff consistency is similar to an English muffin. The bread is often best when it is toasted. Fan Tan Rolls Country or region of origin: New England area of United States Type of flour used: white flour (wheat) - all-purpose or bread flour Description: A fan-shaped dinner roll that originated in New England. There are various recipes for this unique shape: some call for five pieces of dough to construct the fan and others call for seven. The yeasted dough is enriched with butter and eggs. Baking soda and buttermilk are also added, which is why Fan Tans are also referred to as Yankee buttermilk rolls. Flaxseed Bread Country or region of origin: United States Type of flour used: whole-wheat flour Description: A type of bread that is usually made with whole wheat flour and is flavored with flax seeds and honey. The flaxseeds give the bread an interesting nutty flavor and slightly crunchy texture.

Sliced flaxseed bread is delicious for sandwiches and it is excellent toasted. Flaxseed is also very nutritious as it is one of the best sources of omega-3 fatty acids, which are beneficial in reducing cholesterol and lowering the risk of stroke and heart disease. Galette Country or region of origin: France Type of flour used: white flour (wheat) Description: A type of flat, round bread similar in shape and size to a small cake that can be bread-like or cake-like depending on the recipe. It can be made with flaky pastry dough, yeast dough, or unleavened dough. Galette can also be prepared similar to a sweet French tart that can be topped with jam, nuts, and/or fruit or it can be prepared as a savory tart and topped with meat, chopped vegetables, and/or cheese. A popular variety of galette served during Twelfth Night festivities is known as the Galette des Rois. A bean or other token is often hidden inside with the intention of bringing good luck to the one who finds it.

Garlic Bread A French Baguette, Spread with Butter and Garlic Pull-apart Bread Flavored with Garlic Country or region of origin: various Type of flour used: various - usually white flour (wheat) Description: A type of bread flavored with garlic. There are many versions of garlic bread; some incorporate the garlic flavoring within the dough, while others are simply plain loaves that are spread with butter and garlic after the bread is baked. In the latter case, the types of plain bread loaves that are most often used are French baguettes or batons and long Italian white loaves. The bread loaf is cut lengthwise and split open; then it is buttered and covered with minced garlic or sprinkled with garlic powder or garlic salt. The loaf is wrapped in foil and heated in the oven to melt the butter so that the flavor of the butter and garlic is absorbed into the bread. Instead of using butter, the loaves may be drizzled with extra virgin olive oil, a healthier alternative that provides excellent flavor. The bread is then sliced and served immediately as an appetizer or accompaniment to a main meal. The bread may also be brought to the table without being sliced.

Individual servings are simply torn from the loaf as it is passed around the table. Garlic bread in which the garlic flavoring is incorporated in the bread dough may be prepared in a number of ways. Garlic flavoring may be added to simple yeasted white loaves that are formed into common bread shapes. The garlic may be rubbed onto the surface of various types of bread dough prior to baking. Garlic may be one of several flavoring ingredients in breads, such as focaccia, that contain a number of herbs and spices. Breads enriched with milk, butter, and/or eggs also may be flavored with garlic. Pull-apart bread (bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be "pulled apart" into individual servings) is a type of bread that often is enriched and may be flavored with garlic. Grissini Country or region of origin: Italy Type of flour used: white flour (wheat) - usually bread flour Description: A traditional Italian breadstick that is made from dough that is elastic in texture allowing for ease in shaping the dough into a long and very thin stick. The breadstick is coated with extra virgin olive oil and then baked until crisp.

Grissini breadsticks are often rolled in sesame seeds before baking and there are a number of variations that include ingredients that add flavor such as herbs, tomatoes, or parmesan cheese. Grissini is often served with appetizers, soups, stews, or simply as a snack or appetizer. Hawaiian Sweet Bread Country or region of origin: United States, specifically, Hawaii Type of flour used: enriched white flour (wheat) Description: A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, "King's Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages. Hawaiian sweet bread is prepared with a white flour dough sweetened with sugar and enriched with eggs, butter, and milk. It is most often shaped into a round loaf. The bread has a soft, moist crumb and irresistible sweet flavor and is perfect as a snack bread or as a bread to accompany any main meal.

Kaiser Roll Country or region of origin: Austria Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour Description: A type of yeasted roll that is enriched with eggs and a small quantity of shortening that is characterized by its shape, which resembles a five petal flower blossom. The shape is often difficult for the home cook to create successfully as the five sections of the roll have a tendency to blend together as the roll bakes. Some professional bakers dust the surface with rye flour prior to baking, which helps to hold the shape as the roll bakes. The rolls are crusty and delicious and are often cut in half and used for sandwiches. Kaiser rolls are also known as Vienna rolls. Kugelhopf Country or region of origin: Alsace region of France Type of flour used: white flour (wheat) - all-purpose or bread flour Description: A type of Alsatian yeast bread that can be prepared as a sweet or savory loaf. There are many versions of this bread and it is made in other countries besides France. Germany and Austria have several adaptations of kugelhopf.

Most recipes call for the eggs and butter as enrichments and some call for milk to be used instead of water. The sweet versions often contain raisins or currants in addition to sugar, a generous portion of almonds, and vanilla flavoring. Savory versions may contain onions, bacon, or other chopped ingredients. The bread is baked in a crown shaped kugelhopf pan, which resembles a tall bundt pan. Kugelhopf is also known as kugelhupf, gugelhupf, kougloff, and suglhupf. Limpa Bread Country or region of origin: Sweden Type of flour used: rye flour and wheat flour (usually unbleached flour or a combination of unbleached flour and whole-wheat flour) Description: A flavorful Swedish bread made with rye and wheat flour that is often served on festive occasions. Although the bread contains rye flour, it does not have the heavy rye flavor of other rye breads due to the higher proportion of wheat flour used. The lighter flavor is also influenced by the various flavoring ingredients used, such as orange zest, anise seeds, cardamom, cumin, and molasses.

Limpa has a dense, but soft crumb and an inviting aroma of citrus and anise. It is made into a number of shapes, but most often is formed into a round or rectangular loaf. Another version known as Vört Limpa, is made with a greater ratio of rye to wheat flour giving it a stronger, earthier flavor. It is most often made as a rectangular pan bread for easy slicing and is served with cheese. Limpa is also spelled Lympa. Moroccan Bread Country or region of origin: Morocco and countries of the Mediterranean Type of flour used: wheat flour (white bread flour or whole-wheat) Description: A type of North African and Mediterranean bread prepared with wheat flour, featuring a fairly dense closed crumb and a rich, hearty flavor. The bread is often prepared as a simple flour, water, salt, and yeast bread, but occasionally it is enriched with milk. This hearth type bread is often covered with a variety of seeds, such as sesame, pumpkin, and sunflower, which gives the bread a pleasing appearance and a tasty crust with an appealing crunchy texture. Moroccan bread is delicious when dipped in olive oil and served as an accompaniment to a meal.

It is also an excellent bread for sandwiches, as it holds up quite well to a wide range of ingredients and toppings. Multigrain Bread Country of region of origin: various Type of flour used: a combination of various types of flour, although the greater part is usually wheat flour Description: A type of bread prepared with a variety of flours and whole grains. There are numerous recipes for multigrain bread containing different combinations of various grains including oats, rice, corn, triticale, rye, wheat, barley, buckwheat, millet, soy, and flax. The bread may also contain various blends of flour although the greater portion consists of wheat flour, which is necessary to allow the bread to rise properly. Multigrain bread is moist with a coarse texture and nutty flavor. The whole grains in this bread make it a healthy selection. Oatmeal Bread Country or region of origin: Britain and United States Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour and a small quantity of oat flour Description: A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

Wheat flour generally makes up the greater percentage of flour in the dough due to the lack of gluten strength in oat flour. The oatmeal or rolled oats added to the basic dough give the bread a delicious flavor and pleasing texture. There are a wide variety of oatmeal breads and many have additional ingredients that provide flavor and texture, such as raisins, brown sugar, cinnamon, molasses, honey, maple syrup, milk, buttermilk, butter, and eggs. Oatmeal bread is a favorite tea bread in England and Scotland and in the United States, it is popular as a breakfast item when toasted and spread with jams or preserves. Olive Bread Country or region of origin: various Type of flour used: white flour (wheat) - usually bread flour or all-purpose Description: A type of bread that is flavored with green or black olives. Most often the bread is prepared with a basic yeast dough recipe or a sourdough, however a variety of ingredients can be used to for olive breads. Some olive bread recipes use a tapenade or olive paste instead of pitted olives as the flavoring for the bread.

Olive bread is made into various shapes, depending on preference, and many countries and regions have their own versions, especially in the major olive growing regions surrounding the Mediterranean. Pain aux Noix Country or region of origin: France Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour, sometimes in combination with whole-wheat flour. Rye flour is also an addition in some versions. Description: A type of bread flavored with walnuts that are chopped or ground. Like the British walnut bread, there are many variations of the French version. Most are made with a basic yeast dough of all-purpose or bread flour and some recipes include whole-wheat flour and occasionally rye flour. The dough is kneaded with the chopped or ground walnuts near the end of the kneading time. The dough is formed into a variety of shapes, but most often is formed into a round hearth bread shape. Most of the variations of pain aux noix are excellent when served with strongly flavored cheeses.

Pain aux Olives Country or region of origin: France Type of flour used: white flour (wheat) - usually bread flour or all-purpose Description: A French version of olive bread that is studded with green or black olives and can be baked into a variety of shapes. Grated cheese is sometimes added to the dough and/or on top of the dough prior to baking. The bread originated in southern France and is also known as bread with olives, olive bread, French olive bread, and olive hearth bread. Parker House Rolls Country or region of origin: United States, specifically Boston Type of flour used: white flour (wheat) Description: A type of roll made with a yeasted bread dough enriched with eggs, butter, and milk. Parker House rolls got their name from the Parker House hotel in Boston where the roll originated. They are basically rectangles of dough that are folded over and depending on how the dough is placed on the baking sheet, often resemble a line of breaking waves when baked. Popover Country or region of origin: various Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour Description: A puffed bread roll named for the reaction of the batter expanding and puffing up while baking.

It is often compared to a soufflé due to their similar ability to trap hot air or steam within the batter as it bakes. No leavening agents are added to the batter since the rising action is due only to the steam created as the batter is cooked in a hot oven. Muffin tins or popover pans are the common baking utensils for use in holding the popover batter, which is similar in consistency to pancake batter. Popovers are richly flavored due to the use of butter, eggs, and milk and they feature a golden brown, thin exterior and a soft, light crumb with large air pockets inside. When served, popovers are often accompanied with condiments such as flavored or plain butters, jams, jellies, and preserves. Potica Country or region of origin: Slovenia Type of flour used: white flour (wheat) Description: A type of baked pastry/bread that is popular in the country of Slovenia. It is made from a dough that is flattened into a thin layer, which is covered with sweet ingredients such as dried fruits, cinnamon and walnuts, and then rolled into a log shape. It has a swirled appearance when cut into slices.

In addition to the straight log shape, longer lengths of the dough may be formed into a half-circle or full circle shape. Potica is often served with meats such as ham or sausage for holiday feasts and family gatherings. Pumpkin Seed Bread Country or region of origin: United States Type of flour used: white flour (wheat) - usually bread flour Description: An unusual bread flavored with roasted pumpkin seeds that features a soft, flaky crust, and a soft and slightly spongy interior. The bread is excellent when toasted. Raisin Bread Country or region of origin: Britain and United States Type of flour used: white flour (wheat) - bread flour or all-purpose flour Description: A popular breakfast and tea bread usually made with a dough of bread flour or all-purpose flour. Some varieties are enriched with eggs, butter, and/or milk. The dough is usually baked in a loaf pan although a bloomer shape is also popular. Some commercially prepared brands are baked in a Pullman shape and are sliced before packaging. There are numerous recipes for raisin bread and most feature the addition of cinnamon, which sets off the flavor and sweetness of the raisins.

Some Scandinavian and Eastern European recipes contain varying quantities of rye flour, which provides an earthier flavor. Raisin bread is especially good when toasted and spread with apple butter, which is a delicious complement to the raisins and cinnamon flavors of the bread. Spoon Bread Country or region of origin: United States, specifically Virginia Type of flour used: cornmeal Description: Spoonbread is a dish that more closely resembles a pudding or a soufflé than an actual type of bread. It is baked in a casserole dish rather than in a bread loaf pan and is served immediately after baking, directly from the casserole dish rather than being turned out of the dish in the same manner that bread is turned out of a loaf pan and cooled before serving. The soft, smooth consistency and texture of spoon bread dictates that it must be eaten with a spoon (hence, the name) or fork, rather than out of hand as in the manner of true bread. There are many recipes for spoon bread. It is most often prepared with cornmeal rather than bread flour, and it is enriched with eggs, butter, and milk, but this is where the similarity in the various types of spoon bread ends.

Some recipes may call for different kinds of cheese; bits of meat, such as bacon; pureed vegetables, such as squash and carrots; various herbs, such as rosemary, basil, and thyme; and spices, such as cumin, cayenne pepper, and cloves. The variations in the ingredients are endless. Sunflower Seed Bread Country or region of origin: Germany, United States Type of flour used: white flour (wheat) - usually bread flour Description: A slightly sweet enriched bread that is flavored with honey and citrus peel and loaded with roasted sunflower seeds. It features a dense, but soft crumb and crunchy texture due to the sunflower seeds. Sunflower bread, or Sonnenblumenbrot is a favorite in Germany where it is more often made with rye flour, giving the bread a denser texture and earthier flavor. It is delicious when eaten plain or toasted as a breakfast item or for sandwiches. Tomato Bread Country or region of origin: United States Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour and/or whole-wheat flour Description: A type of basic bread that is flavored with chopped tomatoes.

American versions are often given added flavor with tomato juice, which gives the bread an orange or reddish color and a rich tomato taste. Some versions contain a variety of herbs, which provide an additional savory taste. The dough is most often prepared from bread flour or whole-wheat flour or a combination of both and is commonly shaped into rounds and baked as a hearth bread. Other versions have a definite Mediterranean flavor with the addition of chopped sun-dried tomatoes or bits of roasted tomato. Walnut Bread Braided Walnut Bread Country or region of origin: Britain Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour, sometimes in combination with whole-wheat flour Description: A type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread. Some are made with a basic yeast dough studded with walnuts, while other varieties are prepared with dough enriched with butter and milk and flavored with brown sugar and spices in addition to the walnuts. Some of the more elaborate sweetened versions are braided or rolled and are served as a dessert bread, while the unsweetened basic dough versions are often shaped into a pan loaf or bloomer and are excellent when served with strongly flavored cheeses.

The French version of walnut bread is called Pain aux Noix. Wild Rice Bread Country or region of origin: United States Type of flour used: white flour (wheat) - usually bread flour or all-purpose flour, often in combination with whole-wheat flour Description: A type of wheat bread enhanced with the addition of cooked wild rice. The wild rice provides a delicious, nutty flavor and interesting texture to the bread. There are many variations of wild rice bread. The bread is often enriched with milk and oil or butter and some variations are flavored with molasses, brown sugar, or maple syrup. A Little Crepe History A Little Crepe History Contact Us A Little Crepe History A crêpe (pronounced /kreɪp/, French IPA: [kʀɛp]) is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and is considered the national dish.

Crêpes can be compared to the African injera, the tortilla, the Indian dosa and the Mexican sope. Crêpes often have a fruit filling of syrup, mixed berries, fresh fruit or lemon cream. Origin A sweet crêpe opened up, with whipped cream and strawberry sauce on itBuckwheat came to North America from Southwest Asia and also spread to Eastern Europe, where a similar meal, called blintz, also developed. In Brittany, crêpes are traditionally served with cider. In Italy, it is crepsella. In areas of Eastern Europe, the meal is called palacsinta (Hungarian), palaèinka (Bosnian, Serbian,Bulgarian, Macedonian, Czech, Croatian and Slovenian), palacinka (Slovak), Palatschinken (in Austria); the Romanian word for crêpe is clãtitã. In Danish, it's Pandekage, in most German regions it's Pfannkuchen, and in Dutch it's pannekoeken. The Polish version is called naleœniki. In the Spanish region of Galicia, they're called "filloas", and may also be made with pork blood instead of milk.

In the Balkan region such as the countries of Albania, Montenegro,and Serbia, palacinka may be eaten with fruit jam, feta cheese, sugar, honey, or the hazelnut-chocolate cream Nutella Preparation A sweet crêpe rolled up, ready to be eaten Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter or oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula. Common fillings for meal crêpes include: cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. When they are sweet, they can be a dessert. They can be filled with various other sweet items: jam, melted chocolate, dairy, ice cream, Nutella (a chocolate and hazelnut paste), bananas, berries, nuts, poppyseeds, cinnamon etc. Popular sweet toppings include sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, sliced soft fruits, etc.

Types and special crêpes Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened, and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened. A sweet crêpe served with strawberries and whipped creamMille crêpe is a French cake made of many crêpe layers. "Mille" ("mil") means "a thousand," implying the many layers of crêpe. Another standard French and Belgian crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit. It is also a fairly common practice to roll or envelop them and then lightly fry, bake or sautée them, not unlike blintz, whose preparation is otherwise similar. The batter of the original French crêpe is usually made with white wheat flour when the crêpe is served as a sweet crêpe.

It is made with buckwheat flour when the crêpe (rather called "galette") is served as a savoury crêpe. A batter made of 100% buckwheat flour is gluten-free. This makes it possible for people who have a gluten allergy or intolerance to eat crêpes / galettes (as long as the other ingredients of the dish are gluten-free, too, of course). Cherry Kijafa Crepes are also often common and are made with a traditional crepe base, but filled with cherries simmered in a Kijafa wine sauce. [1] It is also possible to make crêpes without eggs, and crêpes without milk. A common recipe practiced among bodybuilders is what is called a "Bodybuilder's Crêpe", traditionally made with whey protein powder, flavoring, egg white, and other popular ingredients such as cottage cheese, oats, and peanut butter. They are prepared the same way as normal crêpes are, but can sometimes cook much faster. There are also dessert crepes such as crepes filled with hazelnut spread or filled with jam and powdered sugar.

Crêperies Crêpes being cooked at a fast-food style crêperie.A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café. Crêperies are typical of Brittany in France; however, crêperies can be found throughout France, Europe, and even Tokyo, the United States and Canada. In the Canadian province of Quebec, crêperies are especially abundant because of the French influence. Because a crêpe may contain a variety of fillings, it can serve as both a main meal or a dessert. Savoury courses are usually served in the form of buckwheat galettes. Crêperies may therefore be quite diverse in their selection and may make other baked goods such as baguettes. They may also serve coffee, tea, buttermilk and cider (a popular drink to accompany crêpes).

Question: Croissants are usually associated with France. But which country are they from originally?
Answer: Austria