This depends on the regions and the tastes, but what you have to know, in an objective manner, is that salted butter is and stays the best. In France, you have two sides: those who spread salted butter, those who spread sweet butter. Many different kinds of jam exist, from the standard strawberry or red berries to peach, bitter orange, rhubarb or fig. We call a toast with jam on it a “ tartine”, which in English is often translated by a “ sandwich” or by a “ piece of toast”, but tartine has nothing to do with it.
The next stage and second most important element of your French breakfast is to spread something tasty on it. Often, people toast their baguette portion in order to spread something on it. In France, most people have a “ grille-pain” in their kitchen, which is a bread toaster.
#BREAKFAST JUICES CRACKER#
It is less soft and tasty as the baguette, but it has a great asset: unlike the baguette, you can soak a cracker in your coffee without leaving some crumbs in it, since it is denser than the baguette.įinally, you have the intermediate option: between fresh bread and cracker, you have the toasted bread. The best feeling ever is when, in the morning, you go out of the bakery with your baguette in the hands, still warm because it was just removed from the oven, and smelling so good that you can’t help but take a bite of it. The latter baguette is often smaller and wider, but the real difference is about quality: tradition baguette has to be manufactured on the spot, additive-free, and to have never been frozen. You can choose between “ la baguette ordinaire”, the normal baguette, and “ la baguette tradition”, the tradition baguette. Real French people do not buy their baguette at the supermarket but at the bakery (Click here to read more about the best baguettes in Paris).
The most often, bread takes the form of the baguette. The first thing that you can find in a French breakfast is the bread.
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