Probably the most iconic image of France, this long, light, airy bread with its characteristically crispy crust dates back to the 19th century, when wheat and white breads were no longer a privilege of the rich. Baguettes were made even before the invention of their name.

The word baguette first entered use in 1920, derived from the Latin root baculum, meaning stick or staff, which became baccheto in Italian. Baguettes were first baked as long, wide loaves of bread, but a 1920 law prevented workers from beginning work before 4AM, making it impossible for bakers to finish baking the bread in time for breakfast. 

Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries. Most versions of pain de campagne are made with a mixture of white, whole wheat, and rye flour, water, salt, and sourdough starter.

In the past, people would bake huge loaves of country bread in the communal ovens, feeding their families for days or weeks. In the early 20th century, baguette replaced pain de campagne in terms of popularity, but with the rise of artisan breads in the 1970s, pain de campagne grew in popularity once again.

Originating from the French city of Nice, pissaladière is a baked tart that is similar to a pizza, but thicker. In the past, it was usually baked and sold each morning, but today it is traditionally served as an appetizer or a snack, consisting of a doughy base that is topped with anchovies, olives, caramelized onions, and fresh herbs.

The name of the dish comes from the French phrase pèi salat, which translates to salted fish, one of the key ingredients used in the preparation of pissaladière. It is believed that the dish was invented between 1305 and 1377, during the Avignon Papacy. 

Ficelle is a long and thin French bread that is spongy and tender on the interior, and crispy on the exterior. It is commonly made with white wheat flour, just like the baguette, but it is usually about half the size of a standard baguette that is sold at most French pâtisseries.

The word ficelle means string in French, referring to its thinness. The bread is often used in the production of croutons, while it is regularly sliced and accompanied by a spinach dip.

Originally derived from the Genovese farinata, socca eventually became the specialty of Nice, France, where it is a street food staple. This traditional flatbread is made with chickpea flour, olive oil, salt, and pepper. Once the batter is prepared, it is transferred to a wide pan or a skillet, which is placed in the oven at very high temperature.

The batter is then baked until the socca hardens and begins to slightly burn on the edges. Once baked, socca is sliced into pieces and seasoned with salt, pepper, and a drizzle of olive oil. It can be served as an appetizer with cheese, olives, and a glass of rosé on the side.

This French-style yeasted bread is traditionally prepared with wheat or whole wheat flour and coarsely chopped walnuts that are kneaded in the dough, while some varieties may also incorporate other nuts, typically coarsely chopped hazelnuts. It is usually shaped into plain or round loaves and is characterized by its dark brown crust and a light brown interior which is dotted with walnut kernels.

For the best results, make sure to use whole wheat flour and the sweet and meaty French walnuts, if available. Due to its rich and complex flavors, the bread pairs well with butter, soft cheeses, charcuterie, savory spreads, or sweet toppings such as honey or fruit jams.

Considered an iconic symbol of Germany, the pretzel is a type of traditional baked good that is made by combining flour, salt, malt, yeast, and water. The resulting dough is then shaped into a well-known knotted shape of a pretzel before it is baked.

Pretzels are often dipped in a lye solution (natronlauge in German) before they are baked, and then they are called laugenbrezel, a Bavarian-style pretzel distinguished by a nice, brown, and crispy exterior that surrounds the soft interior. 

Fougasse is a flatbread that is typically sweetened with sugar and orange-flavored water. It can commonly be found in Provence and throughout southern France, and it is easily recognizable by its shape. Fougasse is usually shaped like a wheat grain, with cuts that form a veiny, leafy outline.

Originally, this bread has been baked since Roman times, and it was mainly used to test the temperature of the oven. Today, there are several variations of the bread, while olives, cheese, and figs are often incorporated into the dough. It provides a perfect accompaniment to a number of dishes, but it can also be used to make a variety of sandwiches.