Pumpernickel (Germany)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Pumpernickel (Germany)

An emblem of Germany, pumpernickel bread is made from rye flour and steamed in a baking pan for at least 16 hours. It is easily recognizable for its dark color and lack of crust, and has a distinctly sour taste.

La Baguette (France)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Baguette (France)

Characterized by its long shape, its golden color, its fluffy crumb and its crunch, the French baguette is eaten for its flavor and its authenticity. It is eaten as part of any meal, to accompany any dish, as a sandwich or even in slices with butter, jam, or marmalade!

Pitta (Greece)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Pitta (Greece)

The most well-known of the Greek bread varieties is the pitta. It can be found in all Middle Eastern countries. This white bread is hollowed out so that meat or vegetables can be put inside.

Ciabatta (Italy)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Ciabatta (Italy)

A diverse range of bread varieties can be found in Italy since each region has its own specialties. Ciabatta, for example, is eaten and loved around the world for its airy texture. It can be eaten plain or garnished with olives, tomatoes, nuts, or cheese.

Empanada (Argentina)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Empanada (Argentina)

Empanada is a traditional Argentinian dish. It's a turnover stuffed with meat, cheese, vegetables, and/or spices. The bread crust on the outside is crunchy while the filling inside melts in the mouth. It can be eaten as a snack, a starter or a dish! 

Pão de queijo (Brazil)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Pão de Queijo (Brazil)

Pão de queijo is a small baked cheese roll. It can be eaten at breakfast, as a mid-afternoon or early evening snack, or as a side dish. It is usually served warm. This soft bread is made from cassava starch and meia-cura, a finely matured cheese.

Hamburger bun (USA)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Hamburger bun (USA)

Thanks to its population consisting of communities from a range of ethnic backgrounds, the USA has a huge amount of cultural diversity, which means a great variety of baked goods. Take the hamburger bun, which is a small round bread used for hamburgers. 

Tortilla (Mexico)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Tortilla (Mexico)

The tortilla, the base of many Mexican meals, is the country's most famous kind of bread. It was originally made from corn flour but now can also be made with wheat flour. It is filled with meat, fish, vegetables or cheese.

Matlouh (Algeria)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Matlouh (Algeria)

Algerians eat many kinds of flatbread. Matlouh is a sourdough bread made from fine semolina that is known for being baked in a tagine, but can also be baked in an oven. This light and airy bread is eaten as an accompaniment to dishes cooked in sauce or soups. 

Chikwangue (Congo)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Chikwangue (Congo)

Chikwangue, also known as Kwanga, is a bread made from cassava flour. It is not only cooked in banana leaves, but is also wrapped in these leaves to keep it fresh. It is normally eaten to accompany sauces.

Batbout (Morocco)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Batbout (Morocco)

A batbout is like a smaller version of Algeria's matlouh, with a similar taste and texture. Eaten as part of a variety of dishes or stuffed with savory ingredients (onions, tomatoes, spices, shrimp, turkey, minced meat, etc.), it is also eaten sweet with butter or honey.

Macatia (Réunion)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Macatia (Réunion)

Macatia is a round bread, with a very fine texture and a slightly sweet taste. It can be eaten plain or stuffed with savory ingredients (like bacon, ham, or cheese) or sweet ones (like banana, coconut, or chocolate).

Mantou (China)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Mantou (China)

Mantou is a traditional bread from the north of China. The dough is made with wheat flour, yeast, and sugar and then steamed. It is eaten plain or stuffed with meat, vegetables, or fruit. 

Le Naan (Inde)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Naan (India)

Leavened bread like naan is eaten in the north of India. This oven-baked bread is made from flour and yogurt and can be enriched with eggs or garnished with spices, onion, or garlic. It is light and airy and has a soft crust.

Lavash (Middle East)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Lavash (Middle East)

Many kinds of bread are made in the Middle East. Lavash is a short, white flatbread that comes in a range of sizes. It is used as a base, and is crunchy and brittle. 

Ekmek (Turkey)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Ekmek (Turkey)

Turkish people eat a lot of bread. Ekmek often accompanies their daily meals, often as a base, but also in sandwiches. This round or oval bread is recognizable thanks to its crisscross pattern. 

Bush bread (Australia)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Bush bread (Australia)

Australia has a great diversity of baked goods that come from a diverse range of ethnic communities. Bush bread was invented by Indigenous Australians. Made with a base of wheat flour and spices, it is a kind of flatbread that is cooked over hot stones or under an upside-down pot 

Parāoa rēwena (New Zealand)Confédération Nationale de la Boulangerie et Boulangerie-Pâtisserie Française

Parāoa rēwena (New Zealand)

Parāoa rēwena is the traditional bread of the Māori people. Made with a potato base, it's a slightly sugary, soft bread that takes several days to prepare thanks to its long fermentation process. It can ideally accompany any meal!

Credits: Story

Photo credit: © Ilan Waiche - EPI

Articles inspired by Espace Pain Information (EPI)

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The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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