Bread and Pastry

Many people too often accept the term ‘French bread’ to mean a baguette — that long cylindrical loaf so reminiscent of France. But even French bread does of course vary from village to village, town to town. It also varies from season to season with the quality of the wheat, in the same way as wine varies from vintage to vintage.

Millers nowadays try to equalise the quality of their products by blending the flour. I believe that the variations in quality should be enjoyed — they imitate our relationship with the environment.