but I prefer the "pain restaurant" or "flute" size which is wider than the baguette. There are lots of types of breads in France other than what we normally see in French bakeries in the U.S. The best bread I had in France was fresh-from-the-oven "pain de campagne" or country bread you can buy in small villages that is large and is made with whole wheat or rye. The crust was amazing. When I went to high school for a year in France in the 1960s, one of my school friends invited me to a tiny village in the Ardeche region that his father was helping to restore and that dated from the early middle ages and had about 200 inhabitants. The inner streets were too narrow to admit cars and the walkways were often covered with habitations overhead (like tunnels). I bought some country bread to take home on the train but the baker wouldn't sell more than one of the giant loaves to an outsider because he didn't want to run out of bread for the regular customers. That bread with wine, a little local cheese and sausages or cured ham (or local preserves and strong coffee) makes a feast.
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