Even if your stomach is full, you can still eat bread!
"There’s a separate stomach for meals and desserts!" Many people would agree with this saying. Even after a full bowl of rice, when I catch the savory aroma of freshly baked bread, I find myself reaching for a tray and tongs without realizing it. Sometimes, instead of wondering what drink to have, I end up pondering which bread to eat. But it feels natural to have such thoughts. Isn’t it strange not to be captivated by the variety and visuals of bread? However, while browsing breads, there are times when confusion grows due to unfamiliar terms. Especially names derived from French are even more perplexing. Since it’s better to know what you’re eating when you’re going to eat anyway, I’ve prepared this. Let’s start a crash course on difficult bread terminology!
Jambon Beurre (Jambon Beurre)
In French, it’s a sandwich with thin ham (Jambon) and butter (Beurre) inside a halved baguette. It may seem simple, but the harmony of salty ham and savory butter is perfect. It offers a different charm compared to sandwiches filled with fresh vegetables. Enjoy it with a cup of coffee, and you’re right in France.
Palmier Carre (palmier carre)
This dessert’s name combines palmier, meaning palm tree leaf, and carre, meaning square. It boasts a crispy texture from layers of puff pastry baked to perfection. We usually see palmiers half-dipped in chocolate. Chocolate is truly the ultimate♥ Palmier carre resembles mom’s hand pies in shape and texture, feeling more like a cookie than bread.
Canele (canele)
The one with a hollowed top and vertical ridges is the canele. At first glance, its dark surface might look burnt, but that’s not the case! The dark color comes from caramelization, and when cut, the contrasting appetizing color inside is distinctive. The texture is also a surprise: the outside is crispy enough to hear a crunch, while the inside is moist. The perfect example of crispy outside, moist inside!
Madeleine (madeleine)
If it has a shell shape and a color similar to castella, that’s a madeleine. The back has a bulging part called the “navel,” which, when pronounced, makes it look more abundant and appetizing. The texture is similar to castella, but depending on moisture content, some madeleines can be dry. They come in various flavors like glazed, filled, or different batters, but lemon madeleine is the classic. The classic never fails.
Financier (financier)
This is a rectangular-shaped baked pastry. It’s named after the French word for “financial” or “money” because it resembles a gold bar. Plain financiers can be topped or dusted with various ingredients, offering the fun of choosing your preferred flavor. Wish all financiers were my GOLD...
Salt Bread (Sio-bbang)
Not a difficult name, but everyone knows this is one of the trending breads these days. “Sio” means salt in Japanese. The dough is filled with flavorful butter, shaped like a crescent, topped with coarse salt, and baked to a golden brown. It’s very mild yet buttery, with occasional salt crystals enhancing the taste. I thought it was just salty bread, but its subtle flavor keeps me coming back?definitely a winner!
For those who were confident only in eating, let’s upgrade even more!
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