A bread roll from the Côte d'Azur filled with olive oil, anchovies, olives, onions and other local ingredients.

"Bathed bread." Crusty bread cut open, some of the crumb dug out and the space filled with olives, tomatoes, other salad vegetables and dressing. The loaf is then reassembled, wrapped and weighted for half an hour or so to allow the dressing and tomato juices to penetrate the bread and the flavours to mingle.

"Bastard." Vienna roll. A traditional, long, thin white loaf, longer and wider than a baguette.

Buttered bread

White bread

A star-shaped loaf from Normandy

Brioche loaf

"Square." Similar to what the British call a "tinned loaf", bread which is square in shaped and designed primarily for ease in making sandwiches.