The Parisian baguette, crisp, golden and fragrant, is the best known and most iconic of all French loaves. But every region of France, and virtually every town and village, boasts its local speciality.

The range of French regional breads is vast. For a true appreciation of these breads in all their rich variety, we can do no better than listen to the words of those who bake them. It is these craft bakers from all over France who lie at the heart of this book.