Bread types and categories

Bread-making is deeply rooted in European culture

Each country or region has its own extraordinary variety of bakery products.

While some, such as baguettes, croissants, ciabatta, and sandwich rolls, have become popular throughout Europe and can be found everywhere, many traditional products remain the signature of specific regions.

FRANCE

Croissant

Flaky, buttery pastry with a golden, crispy exterior and soft, layered interior.

Brioche

Sweet, soft, and buttery bread, often shaped as a loaf or small buns, perfect for breakfast or dessert.

Pain de seigle

Rye bread, dense and slightly sour, often served with smoked salmon or cheese.

Pain aux céréales

Multi-grain bread with seeds such as sunflower, flax, and sesame, offering a crunchy texture.

Pain complet

Whole wheat bread, rich in fiber and nutrients, with a hearty texture and slightly nutty flavor.

Pain de campgane

Rustic country bread made with a mix of white, whole wheat, and rye flours, often with a dense crumb.

Baguette

A long, thin loaf of French bread with a crisp crust and soft, airy interior. A staple of French culture.

Pain au chocolat

Puff pastry filled with rich dark chocolate, a classic French breakfast pastry.

Macaron

Delicate, colorful almond meringue cookies filled with ganache, buttercream, or jam. A French pastry classic.

Belgium

Belgian butter sandwich 45g

The Belgian butter sandwich is a soft oval bun with a soft glazed crust, a tender crumb and a subtle buttery flavor. It is often enjoyed plain or with a simple sweet or savory filling and can be consumed at every moment of the day.

Belgian Pistolet 50g

The Belgian Pistolet is a small, round bread roll with a thin, lightly crusty exterior and a soft, airy crumb. Traditionally consumed at breakfast/brunch, it is a loved classic in our Belgian bakery culture.

Carre Brown 800g

The ‘Farmers Bread Brown 800g’ is a round loaf made with a blend of wheat, whole wheat & rye flour. It offers a tender crumb with a slightly fuller flavor, suited for daily meals.

Carre White 800g

The ‘farmers bread white 800g’ is a round loaf with a lightly floured crust and a soft airy crumb. It offers a mild flavor for everyday use and has a traditional appearance with a rustic touch.

Carro Brown 400g

The Carro Brown 400g is a traditional square loaf made with a blend of wheat and whole wheat flour. It has a tender crumb, slightly more texture than the white version, and a mild, wholesome flavor ideal for daily consumption.

Carro White 400g

The Carro White 400g is a typical square loaf, known for its fine, soft crumb and thin, lightly glazed crust. It is designed for everyday use, offering a neutral taste profile that suits both sweet and savory usage.

Farmers bread brown 800g

The ‘Farmers Bread Brown 800g’ is a round loaf made with a blend of wheat, whole wheat & rye flour. It offers a tender crumb with a slightly fuller flavor, suited for daily meals.

Farmers bread white-800g

The ‘farmers bread white 800g’ is a round loaf with a lightly floured crust and a soft airy crumb. It offers a mild flavor for everyday use and has a traditional appearance with a rustic touch.

Galette 800g

The galette 800g is a traditional Belgian round loaf with a smooth, slightly crackled crust with clear hashtag incision and a soft, airy crumb. Its mild flavor and light texture make it a versatile choice for everyday meals.

FINLANDE

Ruisleipä

Finland’s most famous and iconic bread, voted Finland’s national food in 2017. Made from wholegrain rye and fermented, resulting in a sour and dense loaf. Rye bread is an essential part of the Finnish diet and cultural heritage – eaten at breakfast, lunch, and dinner.

Palaleipä

The everyday bread in Finnish homes. Soft bread slice can be based on rye, oats, or wheat, and comes in both light and dark varieties. This type of bread has been rooted in Finnish bread culture since the 1970s.

Rieska

A thin, soft, and often round bread that contains no yeast. Rieska can be made from barley, rye, potatoes, or oats. Particularly popular in Eastern and Northern Finland. Often eaten fresh with butter and toppings.

Saaristolaisleipä

A sweetish, dark, and syrupy bread made with rye flour, malt, and sometimes wheat flour. It has a moist surface and a somewhat cake-like texture. Often served at festive meals, especially with fish or cheeses.

Hiivaleipä

A light everyday bread leavened with yeast, mainly made from wheat or yeast bread flour. It has a soft crust and a light, flexible crumb. Easy to slice and mild in flavor, suitable for both sandwiches and alongside hot meals.

Sämpylä

Soft, small individual breads usually made from wheat, oat, or mixed flours. Bread rolls are enjoyed daily – often warm, fresh, and buttered. They are versatile and may contain seeds or be completely plain.

Näkkileipä

A thin, crunchy, and dry bread made mainly from rye flour. Finland and Sweden consume the most crisp bread in the world. In recent years, seed-based versions have grown popular: gluten-free or high-fiber options using seeds like flax, sunflower, and chia. Crisp bread combines tradition with modern health consciousness.

karjalanpiirakka

A traditional delicacy from Eastern Finland, particularly Karelia. It consists of a thinly rolled rye crust filled with rice porridge, mashed potatoes, or barley porridge. Baked in a hot oven and traditionally brushed with a mixture of butter and milk. Often eaten with egg butter. Karelian pastries have EU Traditional Speciality Guaranteed (TSG) protection.

Kalakukko

Traditional Savonian dish: vendace or perch and pork baked inside hearty rye bread. Slow-baked for several hours for a rich flavor. EU Protected Geographical Indication (PGI).

Pulla (korvapuusti)

A sweet, yeast-leavened wheat pastry integral to Finnish bakery culture. Enjoyed daily and at celebrations – especially with coffee. Traditional pulla is flavored with cardamom and can be shaped into rounds, braids, or hearts. Famous versions include the butter-eye bun, cinnamon roll (korvapuusti), and quark bun. Pulla represents home, warmth, and hospitality in Finnish culture.

GREECE

NEDERLAND

Bossche Bollen (Brabant)

Large profiteroles filled with whipped cream and coated in a thick layer of chocolate, a specialty from ‘s-Hertogenbosch.

Fijn volkoren

A fine whole wheat bread, made with finely ground whole wheat flour for a smoother texture.

Kerststol

A festive Christmas bread filled with dried fruits, nuts, and often a marzipan core, dusted with powdered sugar.

Krentewegge (Drenthe)

A traditional currant loaf from Drenthe, dense and packed with dried fruits.

Nonnenvotten

A traditional Limburg pastry, similar to a doughnut, often enjoyed during Carnival.

Suikerbrood (Friesland)

A sweet bread from Friesland, enriched with sugar and sometimes cinnamon, giving it a delightful sweetness.

Vloerbrood (grof volkoren)

A coarse whole wheat bread, baked directly on the oven floor for a rustic texture and flavor.

Zaanse Snijder (Noord-Holland)

A dense, dark rye bread from the Zaan region, known for its rich flavor and hearty texture.

Krentenbollen

Sweet buns studded with currants or raisins, often enjoyed with butter.

Slagroompunt

A triangular pastry filled with whipped cream, typically topped with fruits.

Tompouce

A rectangular pastry with layers of puff pastry and a thick layer of pastry cream, topped with pink or white icing.

Wit bolletje

A soft white bread roll, often enjoyed with butter and cheese or other toppings.

POLAND

Chleb/bułka graham (Graham bread/roll)

Graham bread is a type of bread that is made from whole wheat flour. Compared to traditional white bread, graham has more fiber, minerals and vitamins, which makes it more beneficial for health.

Bułka paryska (Parisian bun)

It is a popular wheat bread, also called a French bun or baguette. It is long and thin, with a shape similar to a small loaf of bread. In many regions of Poland it has other names, such as “weka”, “bina”, or “angielka”.

Bułka poznańska (Poznań bun)

It is a type of bread roll popular not only in the region around Poznań, but in a whole country. It is a soft, round roll with a characteristic slit or indentation running down the center.

CHLEB BALTONOWSKI (Baltona bread)

The wheat-rye baltonowski got its name from the Baltona, communist-era company which mainly supplied food to Polish ships, planes, diplomatic posts.

CHLEB ŻYTNI NA ZAKWASIE (Sourdough rye bread)

It is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. Poland is the world’s largest exporter of rye bread.

KAJZERKA (Kaiser roll)

It is made from white flour, yeast, malt, water and salt, with the top side usually divided in a symmetric pattern of five segments, separated by curved superficial cuts radiating from the centre outward or folded in a series of overlapping lobes resembling a crown.

SLOVENIA

Koruzni hlebček

A corn-mixed bread in is the shape of a small rustic loaf. The crust is lightly floured, golden-yellow, and crispy. The crumb is yellow, airy, pleasantly fresh, and mildly sweet, with visible corn extrudate pieces throughout. The product is partially baked and stored at room temperature. Final baking is completed in-store.

Kruh Kekčev izpod peke

Bread is uniquely shaped bread is inspired by Kekec’s iconic hat. It is handcrafted and baked under a traditional bell-shaped lid, which gives it its distinctive conical form, a deliciously crispy crust, and extended freshness. In addition to white wheat flour, the bread contains wholegrain buckwheat, clearly visible in the crumb. The buckwheat adds a rich, aromatic flavor and makes the bread especially nutritious and high in fiber.

Kruh vrtanik

Hand-braided bread with a golden-yellow crust, a soft yet chewy crumb, and a flavor and aroma characteristic of white milk breads.

Markovski črni kruh

Bread has brown color and a smooth crust. The crumb is light brown, dense in structure, with small pores. The product has pleasant rye aroma and flavor.

Matjažev hlebec

White wheat bread has uneven porosity, no added additives and long shelf life.

Pariške rožice

The cookies are flower-shaped, with a flower base coated in chocolate and sprinkled with chopped hazelnuts. Each cookie measures approximately 5 cm in diameter and 1.5 cm in height. The bottom side is flat and smooth, while the top is rounded and textured.

Potica z orehovim nadevom

The product is made from fine yeast dough, generously filled with a rich walnut filling. It is baked in a traditional round clay baking mold with vertical ridges. The cross-section reveals the characteristic evenly layered spirals of light-yellow airy dough and darker walnut filling.

Primorski boboli

The product consists of six small rolls arranged upright in two rows. The crust is golden-yellowish-brown on top and slightly chewy. The crumb is soft, elastic, with a uniform texture. The aroma and taste (which is slightly sweeter) are characteristic of the ingredients used. The product is packaged.

Rogljič maslen krivljen

The baked product has a characteristic fresh, mild aroma and a buttery taste, without any foreign odors or flavors.

Skorjavc

The bread has a rustic loaf shape. The crust is crisp and well-baked, with uneven cracks, varying thickness, and darker coloration around the edges of the cracks. The dense crumb is yellowish-white and evenly porous. Bread is freshly baked daily product.

Bela štruca

The bread is made using a long fermentation process with a small amount of yeast. It has a characteristic structure typical of breads made using a long fermentation method.

Blejska kremšnita

The product is in quare shape. Between two layers of buttery puff pastry, there is a thicker layer of cooked custard made from fresh eggs, characterized by its distinct yellow color, topped with a layer of freshly whipped cream. The top layer of pastry is dusted with powdered sugar.

Jelenov kruh

The bread is shaped like a loaf. The crumb is porous, unevenly holey, and elastic. The aroma and taste are typical of an extended maturation process. The surface of the loaf is light brown with a shiny cross-shaped scoring and a floured imprint from the proofing baskets. The bread is marked with a starch label.