There is something to be said about how bread is universally comforting. Whether you enjoy it warm and pillowy or crusty and crackling, every culture has its own take on this humble staple. Join us as we go about breaking bread around the world, from South Korea to Scotland.
Pane di Altamura, Italy
Bread is just one of the many things that Italy excels at. And pane di Altamura is no exception as the only bread in the world with PDO (Protected Designation of Origin) status. Hailing from Altamura in Puglia, this bread is made from durum wheat, marked with its family’s initials and baked in communal ovens. It is best served with a simple topping of olive oil and tomatoes or dipped into a hearty stew.
Youtiao, China
This deep-fried breadstick is a breakfast staple in Chinese cuisine. With its crisp exterior and airy interior, Chinese like to use it as a dunking vessel in a bowl of congee (a savoury rice porridge) or glass of soy milk. In southern provinces, you’ll also find youtiao stuffed inside the delicate skin of a rice roll for a textural flavour bomb.
Bannock, Canada
A bread with Indigenous roots is a bread for us! Bannock is a versatile flatbread that can be fried, baked or grilled, and served sweet or savoury. If you can attend a powwow (a festival held by Pride of First Nations communities) in Alberta or British Columbia, you’ll find locals selling sweet bannock with homemade jam or savoury bannock as an accompaniment to a stew. Either way, it’s delicious!
Baps, Scotland
A bap has a long history as a Scottish breakfast staple, playing the part of holding mouthwatering fillings like bacon, egg, sausage and black pudding for a classic morning roll. This soft and pillowy bread roll is the perfect grab-and-go breakfast, particularly great in the cooler months to warm you up.
Shokupan, Japan
From the humble sandwich to being swirled with matcha in trendy cafes, shokupan is a beloved bread in Japan. It is made using the Yudane method, where flour is mixed with boiling water before being incorporated into the shokupan dough. The end result is a ridiculously soft white milk bread that we guarantee you’ll fall in love with at first bite.
Fougasse, France
A fougasse in France? Yes please! You’ll be hard pressed to be find a more visually stunning bread in this foodie country. Like focaccia, a fougasse features various toppings like olives, herbs and cheese. However, this Provence born and bred bread is shaped to resemble a head of wheat for a real French flair. Bon appetit!
Khobz, Morocco
As with many forms of bread, a loaf of khobz in Morocco is eaten multiple times a day. Khobz is made using semolina or plain flour and makes a thick, round loaf that has dual uses – both as a vessel and utensil for tagines and dips.
Naan, India
Naan is loved around the world. Brushed with butter or ghee and cooked in a tandoor oven, the Indian flatbread pairs with a hot curry just like macaroni pairs with cheese. With Persian origins, we love that there are so many variations of naan to indulge in – from plain or garlic to cheese-stuffed or a sweet Kashmiri version.
Pretzel, Germany
The quintessential pretzel dates back to the Middle Ages and has since become an integral part of Bavarian food culture. The soft version is knotted, dipped in a lye solution to ensure a shiny brown crust, sprinkled with coarse salt and baked to perfection. Different regions put their own spin on the humble pretzel, served with sour apple cider, sausages, cheese or just plain butter.
Gilgeori-ppang, South Korea
Picture taking your first bite of a sweet and savoury toasted sandwich on the streets of South Korea – yum! As with much of its cuisine, South Korea has elevated simple ingredients into a much-loved breakfast. Gilgeori-ppang is known as street toast – toasted with lashings of butter, cabbage, ham, cheese, egg and a sprinkle of sugar for good measure.
Koulouri, Greece
A koulouri may resemble a bagel, but with a unique Greek flair. Crunchy on the outside, soft on the inside and coated with a healthy dose of sesame seeds, you’ll find koulouri sold by street vendors for a quick breakfast or snack. If you’re drooling just thinking of this, put Thessaloniki on your bucket list. Its bread roots date back to the Byzantine era and is the so-called koulouri capital!
For all the carb-lovers out there, join us in breaking bread around the world on a Globus or Cosmos, or a river cruise with Avalon Waterways.
