Angelica Posted April 11, 2015 Share Posted April 11, 2015 Hi everyone!I have a huge problem. The thing is I am not very fond of ordinary french breakfast pastries like generic pain au chocolats, because I think their a little bit to sweet and easy to chew. But when I was traveling through Paris last week happened to find these two extraordinary breakfast breads in a little boulangerie.I was an real idiot for not asking the waitress what they were called and made of, and now I cant found anything like them when I google for images.Unlike the usual sweet breads these two bread types were stacked together near the counter with a text in french saying something “traditional” if I remember it right.The bread itself (except for the fruits and chocolate) was not particularly sweet, almost more like ordinary bread. They were at the same time very dense and heavy. Maybe they were made out of sourdough or wholegrain.Here are pictures of them I luckily shot:The one filled with fruits and berries:http://imageshack.com/a/img538/9315/zsGAjv.jpghttp://imageshack.com/a/img910/9071/hkwP2L.jpgThe one filled with chocolate grains:http://imageshack.com/a/img538/2714/azpGTM.jpgDoes anyone know what they are called or might be called so we can google them for recipes and descriptions? Link to comment Share on other sites More sharing options...
Chancer Posted April 11, 2015 Share Posted April 11, 2015 I reckon they would be called galetteslook at some Google images for:Gallette painGalette pain traditionelleGalette petit dejeunerGalette pain sucrée Galette pain fourée Link to comment Share on other sites More sharing options...
suein56 Posted April 11, 2015 Share Posted April 11, 2015 [quote user="Chancer"]I reckon they would be called galettes[/quote]I thought more along the lines petit pains aux fruits secs : herelike here but with additions : hereSue Link to comment Share on other sites More sharing options...
NormanH Posted April 11, 2015 Share Posted April 11, 2015 I would call them brioche au fruit confithttps://www.google.fr/search?q=brioche+au+fruit+confit&client=ubuntu&hs=UgJ&channel=fs&tbm=isch&tbo=u&source=univ&sa=X&ei=RzkpVYHkIIPa7gbWlYC4Cw&ved=0CDIQ7Ak&biw=1056&bih=522 Link to comment Share on other sites More sharing options...
suein56 Posted April 11, 2015 Share Posted April 11, 2015 [quote user="NormanH"]I would call them brioche au fruit confit[/quote]I think you have found the answer Norman, well done.By gum they look good enough to eat !Sue Link to comment Share on other sites More sharing options...
idun Posted April 11, 2015 Share Posted April 11, 2015 The OP said the bread was 'heavy' and that was the last thing I would call any brioche, always airy and light, or should be. Link to comment Share on other sites More sharing options...
WJT Posted April 11, 2015 Share Posted April 11, 2015 The OP's photos look like ordinary bread rolls with added fruit or chocolate chips to me. Link to comment Share on other sites More sharing options...
Loiseau Posted April 11, 2015 Share Posted April 11, 2015 Yes, they look like sourdough-type rolls with added bits. Don't know what they would be called, but they do look delicious. Link to comment Share on other sites More sharing options...
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