Tour of France of breads

This bread has a unique shape: two overlapping diamonds. It's a light and crusty bread that is sold cheaply. Its name comes from its low price, with "Sü" being an old word for a shilling, and "brot" meaning bread. It was invented in the 18th century for city bread-buyers, before slowly spreading to the villages.  

Also known as the Couronne des rois bordelaises, this crown-shaped bread is made up of eight or nine bread rolls connected by rolled out dough. This bread is made from farmhouse sourdough and rye flour.

Made of wheat and rye flour, the bougnat is a specialty bread of the Auvergne region that can last for a long time. It is often used to prepare sandwiches.

This bread's dough is made up of at least 10% rye and it is fermented using a sourdough starter or poolish. It can come in different shapes such as the bâtard or joko (a short stick), or the boulot, which is oval-shaped.

Invented in 1989 by the Association des Boulangers Bretons Créateurs, this bread is made from three kinds of flour from the Brittany region: wheat, buckwheat and rye. The ermine, the symbol of Brittany, is cut into its crust.

The Amitchote is a recent bread invention, created in 2002. It is made up of two types of bread that are baked into one another: a farmhouse and an aromatic bread. Its shape represents the logo of the Franche-Comté region in eastern France.

It is made from wheat flour, salt, yeast, and water, is between 21.7 and 26.6 inches (55–65 cm) long, and weighs between 8.8 and 10.6 ounces (250–300g). 

This bread disappeared in 1889 before making a comeback in 1949. It is connected to Saint Fulcran, the Patron Saint of Lodève. It owes its name to the paillasse (the straw basket that's used while making it). It isn't weighed or shaped, and has a somewhat earthy taste.

Made with a milk base and sometimes sprinkled with granulated sugar, this brioche bread is also known as a craquelin or couque. It dates back to the 17th century.  It can be found in the north of France as well as in Belgium.

An elaborate twisted bread made from wheat flour. It is said to date back to the start of the 20th century. The author Pierre L'Escurol mentions twisted bread being made in an article from 1909. It is usually just under 30 inches (75 cm) long and weighs around 1 pound (400–500 g).

Pain Brié, with its aromas of wheat, originates from Spain and was introduced into Normandy in 1588 after the shipwreck of the Calvador vessel. It takes its name from the brie, which is a tool used during the kneading process of this bread.  It has a blonde crust and a dense texture.

A dark bread that was originally made from a flour of milled meslin (a mixture of common wheat and rye). It is often used to make pain surprise (party-style, surprise sandwiches tucked in an empty loaf) and sandwiches.

This bread is made from spelt flour, sometimes from a poolish (a liquid sourdough starter with a base of flour, water, and yeast).

It's a kind of soft fougasse that weighs between 10.6 ounces and 17.6 ounces (300–500 g), made by cooking the leftover bits of bread dough over charcoal and ash.

A specialty of the Provence-Alpes-Côte d'Azur region in the south of France that was originally used to help the baker check the temperature of their oven and serve a snack to their apprentices. From then on, Fougasse began to be sold in boulangeries.

This crown-shaped white bread is sprinkled with flour before being baked in the oven. The baker first shapes the dough into a ball before piercing the center with the palm of their hand and then turning it enlarge the hole.

This bread was created in 2003 by the 5th Salon National de la Boulangerie. It has a distinctive orange color due to the addition of turmeric. A piece of Tradi Poire du Loiret goes perfectly with Sancerre goat's cheese.

This bread comes from Réunion Island. According to the historian Prosper Ève, it symbolizes the bread eaten by slaves. It's a sugary bread that can be garnished with chocolate, banana, or coconut. Savory versions also exist topped with bacon, ham, cheese, etc. 

This apple, cinnamon and sometimes honey-flavored brioche bread originally comes from Guadeloupe. It is made in the shape of a pomme-cannelle (sugar apple), a fruit native to Guadeloupe.