In French culture, bread is seen as a pride and cultural exception. For the French, bread is regarded as a reassuring staple food although their consumption habits are changing. According to the data of the French Bakery and Pastry Confederation, this sector employs 180,000 people throughout the country. There are 33,000 bakeries in France employing between 1 and 2 thousand workers. The country with a population of 67 million consumes 9 billion long loaves every year.

Bread has a different place and significance in every culture and kitchen. Bread can provide basic information about the cuisine of that district or region directly. Local and regional breads have been developed and shaped in accordance with the climate, geography, customs, culture and beliefs in a very long time. For this reason, a bread type in demand in one region is not liked in another region and many different production methods and flavors emerge.

It remains the most important part of the meals all over the world. Maybe its name, form or ingredients differ but the passion of bread never changes. While some of them take their place at the table at every meal in kitchens, some may appear in some kitchens with dozens of different varieties. One of these cuisines is the French cuisine.

Since the earliest times of history, French cuisine has not regarded bread as an ordinary food, but as a food that must be prepared with care and to be brought together with different tastes. French bread types, which are unique to the French cuisine, one of the world's most diverse cuisines, and which gave inspiration to the bakers from many different cultures, find their place in every market.

World brand: Baguette Bread has a very important place in French cuisine. The French still buy their bread from the bakery, not from a grocery store or a supermarket. It is possible to see people walking with their baguettes in their bags at all hours of the day and night. Each bakery in Paris makes different flavors of bread using different grains, nuts, seeds, herbs and plants. There are varieties made with whole grain, rye, whole wheat or wheat flour in each bakery. Some of them are delicious enough to be eaten solely.

The most famous French bread is undoubtedly the baguette. Baguette is a long thin bread type that usually weighs 250 g. The loaves, which are thicker and heavier than the baguette, are softer and the crust is thinner than the baguette. The baguette bread, of which weight and dimensions are determined with the French law, emerged in the 18th century. However, since there is no academic study on this type of bread until this law, which was written in 1920, many experts show the date of the appearance of baguette bread as the 20th century according to this law.

The word 'baguette' in French comes from 'stick', which also determines the shape of bread. In addition to its shape, while a standard baguette is approximately 65 cm in size, it can also be produced and cooked longer than 1 meter. Unlike other bread types, baguette, which has a sticky dough consistency and for which particularly dry yeast is recommended during the fermentation process, is one of the most prominent recipes of French cuisine culture. Although the baguette is produced also in neighboring countries such as Italy and Spain, France is known as the only country in the world that organizes the 'Baguette Competition'. In this competition, in which the bakeries ('boulangerie') throughout the country participate, the winning team or the person is entitled to bake the bread of the Élysée Palace, the residence of the president, for one year. Although basically there are not many differences in the making of the dough, the crispyness and color of the bread depends on the wish of the person who bakes the baguette.

Ficelle Bread Ficelle bread, which is very similar to the baguette bread, is another special type of bread of the French cuisine. The difference of this bread, which has a thin and long structure like the baguette bread, is that it is much thinner. Ficelle bread, which is a fermented bread type, is consumed with delicacies such as tomatoes, peppers and cheese that are thinly sliced and garnished.

We recommend you to meet your customers with this flavor that will garnish both breakfast and five o'clock tea tables also in our cuisine by placing it in your bakeries. Moreover, you can create brand new flavors by sprinkling different flavors such as flax seeds, pumpkin seeds and sesame seeds on Ficelle bread.

Brioche Brioche, which contains plenty of eggs and oil, is one of the most prominent flavors among French bread types. Brioche is also prepared by adding various marmalades and jams and is also the cake that is referred to in one of the most famous words in the French history: “Let them eat cake if they cannot find bread” by Queen Marie Antoinette, as the story goes. With its light and sugary flavor and soft texture, this flavor, which resembles poğaça, the frequently consumed pastry in our cuisine, would be an ideal choice for five o'clock teas. By making room for this taste in your bakeries, you can offer this bread that is suitable for Turkish taste to your customers.

Fougasse Prepared in quite different ways in the rural areas of France, Fougasse bread is one of the oldest tastes of the French cuisine. This flavor, which can be seen with different appearances in each region, is quite similar to the flat bread pide in the Turkish cuisine. Fougasse bread, which is popular particularly in breakfast meals, carried the traces of the Mediterranean cuisine. Prepared with olive oil in the southern regions of France, Fougasse can also be enriched with flavors such as sunflower seeds, tomatoes, thyme and olives.

Pain aux Noix (Walnut Bread) This flavor, prepared with wheat flour and a special kind of walnut, has a very special place in the French cuisine. Pain aux Noix, which is prepared with a very high quality and large walnut, is one of the indispensable items of the tables prepared for guests. This bread, which is both nutritious and intense, is compatible with the Turkish cuisine commonly uses walnuts. You, dear bakers, can combine this taste with the quality walnuts of our country and offer it to your customers.

Include the baguette in the UNESCO list French baguette bread is considered as one of the symbols of the country such as the Eiffel Tower. For this reason, French President Emmanuel Macron asked for France's traditional bread baguette to be included in the List of the Intangible Cultural Heritage of Humanity of the United Nations Educational, Scientific and Cultural Organization (UNESCO) and he stated this French bread type is admired and demanded by the entire world. Demanding this bread, which has an important place in the life of the French, to be included in the List of the Intangible Cultural Heritage of Humanity, Macron emphasized that they aim not only to put the name of the bread on the list but also to show the making of the bread.

Pasta consumption is high Considered as one of the most distinguished cuisines in the world, the French cuisine contains many flavors. In the French cuisine, where cooking is almost an art, average pasta consumption per person exceeds 8 kilograms. Revenue obtained from the pasta segment in France is expected to be 5 billion and 653 million dollars this year. The market is expected to grow at a compound annual growth rate of 1% (CAGR) between 2020 and 2025.