The French Bakery

The boulangerie, the bakery, is the daily heart of French eating, and its two icons are the baguette, the long loaf with a crackling golden crust and airy crumb, and the croissant, the flaky, buttery crescent of laminated pastry. Bought fresh each morning and eaten within hours, they are so central to French life that the craft is protected and celebrated.

What's there

• The baguette - the crackling-crusted long loaf, best fresh from the oven.
• The croissant - the flaky, buttery laminated pastry.
• Pain au chocolat and viennoiserie - the range of morning pastries.
• The boulangerie - the corner bakery at the heart of every French town.

When to go

Year-round; best bought fresh in the morning, when the baguettes and croissants are warm. Every French town and neighbourhood has its bakery, and locals are loyal to the best.

Practical notes

Quality varies, so seek out a good artisan boulangerie rather than a supermarket loaf; the difference is real. A baguette is best eaten within hours, since it stales fast. The best bakeries win awards and queues.

Nearby

Boulangeries are on every corner across France; the pastry pairs with the country's coffee culture.