The French Country Bread is an authentic pain au levain made entirely by hand and baked in a wood-fired brick oven. Inspired by the greatest bakers of modern France, Simone prepares her dough using only natural leavening, organic flour, water, and unrefined salt. After the loaves rise in linen-lined baskets, the bread is placed on a long-handled wooden peel and slipped directly onto the hearth of the hot oven. The resulting bread is infused with wholesome flavors and a wonderful crust.

Fougasses are traditional flatbreads from France. They have the flavor of provençal cooking as they are always finished with a coating of olive oil. They are shaped in various forms (ladders, trees, free forms) with large slits filled with walnuts or olives, finished with a coating of olive oil and fresh herbs.

The French word fougasse, like the Italian focaccia, comes from a Latin word meaning “the foyer.” These breads were originally baked just inside the opening of a large brick oven to test the heat. They were also a handy way for hungry bakers to sample their bread.