The Breads of France: And How to Bake Them in Your Own Kitchen

An instant classic upon publication in 1978, THE BREADS OF FRANCE introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting boulangeries both famous and unknown, collecting authentic bread recipes from some of the most esteemed bakers in France. The resulting treasure trove includes such classic regional breads as Petits Pains au Chocolat from Bracieux, Pain de Campagne from the Parisian master baker Poilâne, and Pumpkin-Cornmeal Bread from the French Basque country. Clayton’s recipes are written in a unique step-by-step style—instructions lucid and complete, questions anticipated and answered—that evolved from his experiences teaching bread-baking classes. Filled with delightful vignettes of French culture, history, and bread-baking lore and charming black-and-white photographs, The Breads of France is not just a glorious collection of bread recipes—it’s a window onto the world’s richest, most storied bread-baking tradition.