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Food made from flour, water and salt, often containing an agent (leaven or yeast) that makes it rise.
Long crusty loaf resembling an oversized baguette; it stays fresh somewhat longer than the typical baguette.
This light crusty, typically French bread is often served with a meal and also goes well with cheese and pâté; it must be eaten fresh.
Baguette made so it can be easily broken into pieces by hand.
black rye bread
Made from rye flour, this dense strong-tasting bread goes particularly well with seafood and smoked foods.
Round loaf with a golden crust, sometimes sprinkled with sesame seeds; olive bread is one of its many variants.
Jewish ring-shaped roll traditionally coated in sesame seeds; it is usually served warm, with cream cheese.
A small roll of layered or puffed dough, frequently eaten as a plain or stuffed pastry; it is also used to make hors d’oeuvres and sandwiches.