Don’t Be That Tourist: How to Order Like a French Local at the Boulangerie

Bread in France is amazing. The pastries, croissants, cakes, and a variety of bread. But, how do you order what you want at the boulangerie without sounding like a tourist?

Well, don’t worry. You aren’t alone, and so have I. When I first moved here, I was too scared to go into our local boulangerie because I had no idea what to ask for or what to do.

Actually, I didn’t even know what I wanted to order as there were so many options.

It was confusing, not to mention scary, as they are always filled with French people who confidently breezed in and out, leaving me feeling very intimidated.

Fast forward seven years, which is how long I’ve been living here, and “pas de probleme.” 

I’m still nowhere near fluent in French, but I can proudly hold my own in a boulangerie. And by the end of this article, you will too.

So, time to discover the joys that lie behind the doors of a boulangerie in France. Ready?

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The French Bakeries | Boulangerie France

In England, there is a pub on every corner, but in France, there is a boulangerie on every street. Or at least that’s what it feels like.

Did you know there are over 30,000 boulangeries in France, and 12 million people visit them daily? Neither did I, till I looked it up, and it kind of blew my mind. That’s some stat.

To put it into perspective, England has 27,650 pubs as of 2023, although that’s a lot too.

Anyway, all that to say, boulangeries are in the French DNA. It’s something they seem to be born doing, going to the bakery every day for fresh bread.

I love it. None of this processed sliced crap you get in ASDA, Walmart or Coles. Oh no, it’s the real, fresh deal. And if you don’t eat it in a day, it goes off.

Now, if you’re my Mum, you freeze it, pull it out when you want it, wrap it in tin foil and warm it up in the oven.

Nope, I’m not going to do that, I’m going to go to the boulangerie and get mine fresh every day.

But it wasn’t always like that because I didn’t know how to handle myself when I was there.

So let me take you by the hand and help you navigate your way to buying daily fresh bread in France.

French Bakery Names

You’ll often find very similar names on many of the boulangeries, such as Maison du Lang Boulangerie or Kylie’s Boulangerie Mansle.

I’ve always thought it would be fun to come up with a name for my own boulangerie, so I created a name generator to do just that.

All you have to do is enter your name, town, and then describe your style of bakery, for example, ‘a homemade bakery specialising in traditional French pastries’. Then, let the name generator do its work and see what it spits out.

It’s all a bit of fun, and you never know what creative ideas it might spark.

The French Bakery Name Generator

A superstition around French bread

We all love a good legend, and the French are experts at them. They’re a superstitious lot, and never shy away from a good folklore tale or tradition, and this one is a corker.

According to history, if you place a loaf of bread upside down on a table, it brings bad luck to those who eat it.

There are several explanations for this, but my favourite is the guillotine legend from the French Revolution. It’s said that executioners were so busy during the Reign of Terror that boulangeries would reserve an upside-down loaf for them, ensuring they were fed quickly and could return to their grim work. Thus, an upside-down loaf came to be associated with death and misfortune.

Others say it’s to do with the Baker’s Mark. In medieval France, bakers marked their bread with a signature stamp. Placing bread upside down would hide this mark, leading to issues of accountability and quality. Respecting the mark meant acknowledging the baker’s craftsmanship and integrity.

Who knows, but it makes for a great story, don’t you think?

Boulangerie vs Patisserie

In simple terms, a boulangerie sells bread, and a patisserie sells pastry. In the more rural areas, such as where I live in the Charente, your boulangerie usually doubles up as both.

The Boulangerie

This is your go-to for bread. Think of crusty baguettes, hearty boules, and delicate croissants. A boulangerie focuses on baking bread, using traditional methods and simple ingredients like flour, water, salt, and yeast. Beyond bread, boulangeries may offer basic pastries, but their heart and soul lie in the art of bread-making.

The Patisserie 

Step into a patisserie and you enter a world of indulgent sweet pastries. This is where dessert reigns supreme. From layered mille-feuille to fruit tarts and éclairs, patisseries specialise in pastries and cakes. A patisserie is where you’ll find the expertise of pastry chefs on full display, crafting sugary delights with precision and creativity.

What sets them apart?

There are rules around being able to class yourself as boulangerie. In order to call yourself a boulangerie, the bread must be baked on the premises, and bread should be their main trade. Of course, they can sell pastries, but bread should reign supreme.

A Trip To A French Boulangerie

The number one rule which applies to ANY French shop you go into, and really anywhere, is that you should ALWAYS say hello when you enter.

Bonjour is one of the most important words in the French language. It’s considered rude if you don’t say it when entering someone’s establishment. It’s an acknowledgement that you have entered their space. And don’t forget to add Madame or Monsieur to the Bonjour, as well.

If you can try and go as early as possible otherwise, the best bread will be gone. Plus, the queues aren’t quite as big at 7 am, and you’ll have fresh bread for your breakfast.

When you’re leaving, it’s only polite to say goodbye, so the phrase you’re looking for is “Merci, au revoir madame/monsieur.”

These little niceties will take you a long way in a world where so many English-speaking people expect the French to speak English. 

French Boulangerie Vocabulary:

Here are five easy phrases to help you navigate your boulangerie adventure confidently:

1. Bonjour, je voudrais… (bon-zhoor, zhuh voo-dray…)
   • Translation: “Hello, I would like…”
   • Use this phrase to start your order politely. Follow it with the name of the bread or pastry you wish to buy.
2. Une baguette, s’il vous plaît. (oon ba-get, seel voo pleh)
   • Translation: “A baguette, please.”
   • A classic order in any boulangerie, this phrase is simple and to the point.
3. C’est combien? (say kom-byen)
   • Translation: “How much is it?”
   • Once you’ve made your selection, you can ask how much your total is with this phrase.
4. Je ne suis pas prêt(e), donnez-moi un moment, s’il vous plaît. (zhuh nuh swee pah preh, doh-nay mwah uhn moh-mahn, seel voo pleh)
   • Translation: “I’m not ready, give me a moment, please.”
   • If someone asks if you’re ready to order and you need more time, this phrase will come in handy. Note: Use “prêt” if you identify as male and “prête” if you identify as female,
5. C’était tout pour aujourd’hui, merci beaucoup et bonne journée. (say-tay too poor oh-zhoor-dwee, mair-see boh-koo ay bonn zhoor-nay)

• Translation: “That’s all for today, thank you very much and have a good day.”
• Another option for saying goodbye.

Types of French Pastries

Most boulangeries will have a selection of basic pastries. We have five within 10km, and I can get my croissants from all of them. Although the supermarket varieties are pretty good there is nothing like getting them from the boulangerie. 

It’s a bit like going to the butchers for your meat and the greengrocer for your fruit and veg, which they still do here in rural France because the produce is so much better.

• Croissant – The quintessential French pastry, light and buttery, with a flaky texture. Price: €0.90 – €2.00
• Pain au Chocolat – Similar in dough to a croissant but filled with dark chocolate bars. Price: €1.00 – €2.50
• Chausson aux Pommes – A puff pastry pocket filled with sweet apple compote. Price: €1.50 – €3.00
• Brioche – A soft, sweet bread made with a high content of butter and eggs. Price: €1.50 – €3.00 for a small loaf or individual portions
• Pain aux Raisins – A spiral pastry often made from croissant dough, filled with pastry cream and raisins. Price: €1.50 – €2.50 (my favourite)
• Éclair – Though more commonly associated with patisseries, simpler versions can be found in boulangeries. A long, cream-filled pastry topped with chocolate or coffee icing. Price: €2.00 – €3.50
• Madeleine – Small, shell-shaped sponge cakes with a distinctive bump on one side, often lemon-flavoured. Price: €0.50 – €1.00 each
• Tartelette – Small tart made with various sweet fillings, such as fruit or chocolate. Price: €2.50 – €4.00

French Bread Types

In a French boulangerie, you’ll be presented with a lot of choices, each with its unique characteristics, hence my confusion when I first moved to France. 

This list of the common types of bread found at most boulangeries should held, and I’ve added a general idea of their cost, but keep in mind prices can vary based on location and the bakery’s artisanal quality.

I have a whole article on baguettes where I go through all the varieties and types, so I haven’t done that here to keep things simple.

• Baguette – The quintessential French bread, long and thin with a crispy crust and soft interior. Cost: €0.90 – €1.50
• Boule – A round loaf with a thick crust made from white, whole wheat, or rye flour. Cost: €1.50 – €3.00
• Pain de Campagne – A rustic country bread with a dense crumb and thick crust, often made with a mix of white, rye, and whole wheat flours. Cost: €2.00 – €4.00
• Fougasse – A flat, leaf-shaped bread with slits, similar to focaccia, often flavoured with olives, cheese, or herbs. Cost: €1.50 – €3.50
• Pain Complet – Whole wheat bread with a dense texture and nutty flavour, rich in fibre. Cost: €1.50 – €2.50
• Pain aux Noix – Bread loaded with walnuts, offering a rich, nutty flavour, perfect with cheese. Cost: €2.50 – €4.00
• Pain Poilâne – A sourdough bread with a thick crust and chewy interior, made from stone-ground flour. Cost: €3.00 – €6.00 (depending on size)
• Brioche – A sweet, soft bread, rich in eggs and butter, often enjoyed as a dessert or breakfast bread. Cost: €2.00 – €4.00 for a small loaf
• Pain au Levain – Sourdough bread known for its tangy flavour, made from a natural starter. Cost: €2.00 – €4.00
• Pain aux Céréales – Multi-grain bread with a mix of seeds and grains, offering a hearty texture. Cost: €2.00 – €4.00

The French bread etiquette

You may have heard of this or perhaps seen it, but it’s a habit that always makes me smile, but one I’m yet to embrace. 

It’s a custom of nibbling the crusty end of your baguette called ‘le quignon’ on the way home while it’s still warm. 

And trust me, you will see people doing it, and it’s not a strange thing to do if you’re French. But as much as I love the smell of my fresh baguette, I’ve managed to restrain myself thus far and nibble away once I’m safely behind my own front door.

The rules around French Bread

Artisanal Bread Making: As I mentioned, the bread sold in a boulangerie must be made on the premises from scratch. This means the process of mixing, kneading, fermenting, shaping, and baking the dough is done in-house. Pre-made or frozen doughs are not permitted.

Levain and Fermentation: A boulangerie often uses traditional levain (sourdough starter) and allows for proper fermentation of the dough. This process is crucial for developing the flavour and texture of the bread.

Quality Ingredients: There are strict guidelines on the types of flour and other ingredients that can be used. The use of certain additives and preservatives is restricted to ensure the bread is of the highest quality. 

Professional Qualification: The head baker (or at least one of the bakers in the establishment) should have a professional qualification or certification in baking. 

Transparency and Tradition: Many boulangeries pride themselves on following traditional methods and recipes. While not a legal requirement, transparency about methods and adherence to traditional techniques are often expected by consumers.

In 1993, France passed the “Le Décret Pain” (The Bread Decree) to protect traditional French bread-making techniques, particularly for baguettes. 

This decree outlines specific requirements regarding the fermentation time, ingredients, and methods that must be used in the production of bread to be considered authentic.

And on November 30th 2022, the French Baguette was given UNESCO World Heritage status. 

A standard baguette must adhere to the following specifications and be:

• approx 65 cm (25.6 in) long
• approx 4-6 cm (1.6-2.36 in) wide
• approx 3-5 cm (1.18-1.97 in) high
• approx 250 grams (8.82 ounces)

Les Fetes du Pain

Only in France would there be a bread festival, but there is, and there has been since 1996. Les Fetes du Pain is held on May 16th and hosts the best baguette competition. 

Each year, boulangeries in Paris can enter to see who produces the best baguette. 

The winner gets some cash and a year’s contract to supply the French president with his daily baguettes. Not a bad gig if you can get it. 

The festival is held on Saint Honoré’s Day, the patron saint of bakers.

FAQS: French boulangeries

Final thoughts: Visiting A Boulangerie In France

I really hope this has helped you understand more about French bread and how it is a way of life here in France. Along with over 300 cheeses that France produces, the fabulous vineyards and wine, bread is a massive part of French culture.

Life in France is full of wonderful surprises, and you never know what you’re going to discover next.

From learning about the French tradition of apéros to drinking Pastis with the locals down the road, it’s an adventure.