|I found this just growing by the road. |
I wanted to take it home and eat it!
|Life is beautiful. Yes, yes it is.|
|Another machine on one of the still intact streets.|
The traditional baguette is not our favorite, as it goes stale before you can say you want a slice, and so we stick to the “special” breads: cereal, complet, and compagne. Every bakery has these breads, but they are very general terms, as each baker’s version is very different, with a few basic similarities; cereal breads have seeds, like poppy, sesame, and sunflower, complet is whole wheat, and compagne is a heavy white (compagne means “country”). Cereal is our favorite. Nut bread is another one we try sometimes, as Mom had a really good loaf when they were in Viason-la-Romain, but we haven’t found as good a one down here. They are made with walnuts and walnut flour, and seem to come out a little dry more often than not. We go through about two loaves a day, and so every morning Mom trots down to the bakery to stand in line with the locals and pick us up some more bread; if we’ve been good, she might even bring us a croissant! So on days when the store is closed, we are always happy to be near another bakery or grocery store to get our fill of this French tradition.
|A nut bread and a cereal bread.|