21 October 2007

Market produce: Bread

Here you see bread rolls but bread rolls with a difference. These are called grisettes provençales. How about anchovy rolls, fig rolls, rolls with Roquefort cheese and nuts, rolls with goat cheese, pine nuts and mint. There are tomato and pistou rolls, rolls with tapenade, rolls with bacon and gruyère, or with onion or with olives. Are you feeling hungry? How about we order half a dozen - mixed? Take them home with a soft goat's cheese, sun dried tomatoes in oil and a good bottle of rosé - say a Bandol? What do you think?

11 comments:

  1. Make that a baker's dozen, please. ;)

    The rolls look very appetizing. Lovely display with the handwritten signs.

    ReplyDelete
  2. You're still torturing me, but I'll find a way to get back!!!!!

    Lovely grub.

    ReplyDelete
  3. Oh my, what a beautiful site! ; )

    If only america would wake up and return to the "real food" days!

    Your pictures make world travel very appealing! ; )

    Cheers!

    ReplyDelete
  4. Oh, yes! I want to come over right now. I'll bring the wine.

    ReplyDelete
  5. Only half a dozen? C'mon Jilly, we can do better than that ;-)

    Seriously, though, I have not had a decent piece of bread since I left France...

    ReplyDelete
  6. I am crazy about those petits pains. I am supposed not to eat any bread. I cheat a little bit from time to time.

    ReplyDelete
  7. Can you overnight a couple dozen (minus the Roquefort ones) to Nashville, please?

    ReplyDelete
  8. I think this would be a perfect way to enjoy the day with you, Jilly.

    ReplyDelete
  9. That looks scrumptious! A picture of the bread aisle at our grocery store would NOT be nearly as picture worthy!!

    ReplyDelete
  10. What do I think? Mais j'en pense beaucoup de bien, chère Jilly! To taste some of these petits pains with a glass of Bandol with you in your lovely village, quel joli programme...

    ReplyDelete
  11. Oh wow! You're making me hungry Jilly!

    ReplyDelete