‘Taste Like The Fourth of July’ is coming to the French bread pizza
FRANKFURT — “It’s a French bread pie!” exclaimed a woman as she ordered a slice of French bread at a restaurant near her home in this southern French town.
“It tastes like the Fourth of June!,” she yelled as she took a bite of the delicious pie.
It turns out, it’s not the first time she’s tried French bread.
This is a town that has seen a significant spike in the popularity of French baked goods over the last few years.
A recent report from Euromonitor International showed that in 2016, more than 1.5 billion French breads were sold in France, a jump of more than 30 percent from 2015.
It is a trend that’s also catching on in Germany, which is seeing an increase in the number of French bakeries.
“In the past few years, we’ve seen a boom in the demand for French bread,” says Joachim Gebauer, an analyst with Euromonitors International.
“The French are very interested in it.
They are very happy with their bread, their pastry and their cooking.”
A spike in demand is fueling a rise in sales at bakeries across the country.
This year, the country’s bakeries have seen an increase of 5 percent.
As well, bakeries are adding new flavors to their offerings, like strawberry and strawberry-and-cheese.
Some of the most popular baked goods in France include the French toast and the choux, a pie made from flour and butter, but not the most common.
It’s also popular in Germany and Switzerland, which have seen their bread consumption skyrocket in recent years.
“They have been very pleased with the success of our bread,” said Gebauers boss, Dietmar Rietz.
The rise in popularity has been fueled by the popularity and demand for local ingredients like local tomatoes and herbs.
“People in the south and in northern France are very familiar with the taste of bread,” he says.
“And that is a lot of what we are trying to replicate in the north, too.”
Riets bakery in Bordeaux is currently the most visited bakery in France with more than 12,000 customers a day.
He says the popularity is partly due to the quality of their ingredients, which includes a high-quality flour that is not imported.
“We try to produce it locally in Béziers and Boulogne-Billancourt,” he explained.
“There is a strong demand for it.”
He adds that he is also trying to attract more young people.
“I want to encourage them to try French baking,” he said.
In Germany, a country that traditionally uses traditional methods of baking, bakerries are finding it more difficult to attract customers.
There, a shortage of traditional ingredients is also causing a decline in sales, as consumers seek alternative methods of bread.
“Many of us in Germany are afraid of going to the bakery because we are afraid that we will be eating the same things,” says Daniel Schumacher, the owner of Schumachers Bakery in Baden-Württemberg, which was recently sold to a German company.
“But we have no choice.
We have to adapt.”
Schumchers is hoping to make its bread more of a tourist attraction in the future.
“Now, we can sell it for 20 to 30 euros per loaf,” he added.
“So we can attract more people and make our bread more appealing.”