Bread is more than just a staple; it reflects culture, history and tradition. Across the globe, different communities have perfected their unique bread recipes, each telling a story of the land and the people who make it. From the crusty loaves of Europe to the soft, pillowy breads of Asia, exploring traditional breads is a culinary journey like no other. Here are seven traditional breads from around the world that will delight your worldly palate.
No bread list is complete without the classic French baguette. Known for its crispy crust and airy crumb, the baguette is more than just a bread — it symbolises French culture. Originating in the 19th century, this long, thin loaf has become synonymous with French gastronomy, often enjoyed with a simple butter or cheese spread.
Cultural Significance: The baguette is integral to French daily life, with every bakery and household having its unique take on this iconic bread. Its status as a cultural emblem is so significant that the French government is lobbying for UNESCO heritage status for the baguette, underlining its importance.
While Nanatang’s focus may be on other French delights, you can still explore the world of French pastries in our classes, such as the 2-in-1 Duo French Pastries: Choux & Fruit Tarts workshop, which furnishes the skills needed for perfecting your bread-making.
Focaccia is a traditional Italian bread that dates back to the ancient Romans. This flatbread, often baked with olive oil, salt, and sometimes herbs, is known for its airy texture and rich flavour. It can be enjoyed on its own, used as sandwich bread, or served alongside soups and salads. Its versatility and simplicity make it a beloved staple in Italian cuisine.
Cultural Significance: Focaccia is a canvas for creativity. Each region in Italy has its variation, often influenced by local ingredients and traditions. For example, in Liguria, focaccia is sprinkled with coarse salt and rosemary, while in Puglia, it’s topped with cherry tomatoes and olives.
Immerse yourself in the world of Italian bread-making at Nanatang’s Baking Omma: 1 Day Fundamental Artisanal Bread & Bagels workshop, where you’ll not only learn the intricacies of focaccia but also explore other artisanal breads.
Roti, a staple in Indian households, is a simple, unleavened flatbread made from whole wheat flour. Traditionally cooked on a tawa (a flat skillet), it is soft and pliable and perfect for scooping up curries and vegetables. It’s a daily bread deeply embedded in Indian culture and cuisine.
Cultural Significance: Roti symbolises sustenance and is often associated with the comfort of home-cooked meals. In many Indian families, the preparation of roti is a shared task — a tradition passed down through generations, making it a profoundly personal and familial practice.
Nanatang doesn’t offer a specific roti workshop, but the skills you gain from our baking classes will give you the foundational knowledge to explore this and other flatbreads independently.
Pão de queijo, or Brazilian cheese bread, is a delightful, gluten-free treat made from tapioca flour and cheese. Originating from Minas Gerais, this bread is crispy on the outside, chewy on the inside, and packed with cheesy goodness. It’s a favourite snack in Brazil, often enjoyed with a cup of coffee.
Cultural Significance: Pão de queijo reflects Brazil’s agricultural diversity, particularly its reliance on cassava, a staple crop in the region. This bread is not just a snack but a representation of innovation through the substitution of cassava for wheat.
Challah is a beautiful, braided bread traditionally eaten by Jewish families during Shabbat and holidays. Made with eggs, sugar and oil, it is slightly sweet and has a soft, rich texture. Its golden crust, often sprinkled with sesame or poppy seeds, makes it as visually appealing as it is delicious.
Cultural Significance: Challah is a symbol of the Jewish faith and community. The braiding of the dough represents concepts such as love and unity. Challah is essential to Jewish rituals, especially during the Shabbat meal, where it is traditionally blessed and shared.
Anpan is a sweet Japanese bread filled with red bean paste called anko. Introduced in the late 19th century, this bread is a perfect example of Japan’s ability to adapt foreign influences — in this case, bread baking — into something uniquely Japanese. Soft, slightly chewy, and sweet, anpan is a favourite treat in Japan, enjoyed by people of all ages.
Cultural Significance: Anpan reflects Japan’s Meiji-era modernisation, combining Western baking techniques with traditional Japanese flavours. It became particularly popular as a convenient snack that bridged the gap between traditional Japanese sweets and Western-style bread, making it a beloved part of Japanese culinary history.
Expand your baking skills with sweetness at Nanatang’s Korean-Style Buttery Financier with Bonus K-Madeleines workshop, perfect for those who appreciate delicate, flavourful baked goods like anpan.
Sourdough is a beloved bread with roots tracing back to ancient Egypt, but it’s in San Francisco where this tangy, chewy bread truly made its mark. The city’s unique climate has given rise to a distinct strain of wild yeast, lending the bread its flavour. Sourdough’s rich history, combined with its health benefits due to natural fermentation, makes it a timeless favourite.
Cultural Significance: Sourdough is a living product that evolves with each bake, facilitating a deep connection between science and bread-making. With its long fermentation, the process of making sourdough reflects a patience and skill passed down through generations, making it a true artisanal craft.
Bread is a universal language that speaks to every culture’s heart. Whether it’s the aromatic flavours of focaccia, the comforting warmth of roti, or the sweet indulgence of anpan, each bread tells a story of its origins and the people who cherish it. At Nanatang, we celebrate these traditions through our diverse range of baking workshops, where you can learn to make these breads and connect with the rich cultures they come from.
Ready to embark on your global bread journey? Explore our baking workshops and start baking your way around the world today! Whether you’re interested in mastering the art of artisanal bread, perfecting your French pastry skills, or indulging in the sweet flavours of Korea, Nanatang has a class for you. Don’t just read about these breads — experience them firsthand and bring a taste of the world to your kitchen back home.
To make our baking classes global, we will also be inviting overseas chefs to lead our international sessions. Sharpen your skills in baking your favourite breads and sweet treats taught by experts from their countries of origin. Stay tuned for our upcoming workshops here!
