pain

There are thousands of kinds of bread in France! And each bakery can call their loaves whatever they like. Below are some of the more common:

baguette

bâtard: the bastard, half long, half round

boule: a round loaf, good for making toast

couronne: crown-shaped loaf, often made of rolls that are easy to pull apart

miche: round loaf, usual shape for a pain de campagne

pain à l’avoine: oat bread

pain au cinq céréals: five-grain

pain au lait

pain au levain: sourdough, increasingly popular

pain au seigle: rye bread.