Pain Brie| Crushed Bread of Normandy

I am not sure whether I should be happy or sad about this loaf. Pain Brie is a traditional bread of the Normandy region of France and it gets its name because ‘brier’ means ‘to pound’ and ‘pain’ is french for bread. So Pain Brie is pounded bread because the dough is pounded many times…

Rosemary Fougasse

This is yet another dish I was sure I had already blogged about. I searched my blog thrice with varying number of ‘s’ in Fougasse but I couldn’t find it. So the good news is that I have a dish to post today and the not so good news is that I am getting old…

Pain d’Epi

This is another item off my bucket list. My bucket list, in a nutshell, is baking breads and adventure sports – bungee, sky diving, para gliding and the like. This bread was the first one I finalized on my list of bakes for this month. While I was baking this bread, the husband and I had another…