Breads

Poznań, Poland

Bułka poznańska

Bułka poznańska is a bread or flatbread from Poznań, rooted in local cooking tradition.

Jersey

Cabbage Loaf

Du Pain Sus Eune Fielle de Chour

Traditional bread baked while wrapped in large cabbage leaves, giving it a distinctive flavour and aroma; made with flour, yeast, milk, water, and margarine; the cabbage leaves impart a unique earthy taste and keep the crust soft.

California, United States

California Sourdough Bread

A San Francisco sourdough with a thick, blistered crust and a tangy, chewy crumb from a long-fermented wild yeast starter.

Cape Verde

Cape Verdean Couscous

Cuscuz

Sweet bean-flour and sugar mixture steamed into a cake or bun, eaten with butter and coffee for breakfast.

Bahamas

Cassava Bread

Grated cassava pressed of its liquid and baked into a flat, dense bread — the oldest bread on the islands.

Costa Rica

Cassava Bread

Pan de yuca

Cassava bread made with yuca flour and cheese, gluten-free with chewy texture, a traditional Costa Rican bread, golden and cheesy.

Guyana

Cassava Bread

Bitter cassava grated, pressed dry in a woven matapee and baked on a griddle into a large, flat, hard disc.

Sierra Leone

Cassava Bread

A flat, dense Sierra Leonean bread made from grated cassava that is squeezed dry, pressed into rounds, and baked; slightly chewy and mildly sour, it is both a street snack and a gluten-free staple.

Catalonia, Spain

Catalan Glass Bread

Pan De Cristal

Thin, ultra-crispy Catalan "glass bread".

Lithuania

Ceremonial Bread

Ragaišis

Braided rye-and-wheat ceremonial loaf baked for weddings and celebrations.

Israel

Challah

חלה

Braided egg-enriched loaf baked for Shabbat, torn rather than cut, and blessed with salt before the meal begins.

Guatemala

Champurradas

A Guatemalan flat, round, crispy sweet bread cookie with sesame seeds, a coffee and daily classic

Costa Rica

Cheese Breads

Bizcochos

Cheese breads made with corn masa, natilla, and cheese, baked in banana leaves, a traditional Costa Rican snack, moist and cheesy.

Angola

Chikuanga

Fermented cassava dough wrapped tightly in banana leaves and steamed into a dense, sour loaf that keeps for days.

DR Congo

Chikwangue

Kwanga

A fermented cassava bread wrapped in marantaceae leaves and steamed; the cassava is soaked in water for up to fourteen days, then pounded into a paste and wrapped in leaves for steaming; dense, slightly sour, and incredibly filling; commercially produced throughout the country; a staple across Central Africa; darker in some parts, nearly white in others; eaten with all kinds of sauces and fish.

Zimbabwe

Chimodho

A dense maize-meal bread mixed with a little wheat flour and baked or steamed in a pot, sliced thick and eaten with tea.

Paraguay

Chipa

Chipá

Small cheese-flavored rolls made with cassava starch, corn starch, fat, milk, egg, and Paraguay cheese, dense with horseshoe shape.

Paraguay

Chipa Caburé

Chipá Caburé

Traditional bread cooked around a wooden stick over coals, made with manioc starch, fat, eggs, cheese, milk, salt, and anise.

Paraguay

Chipa Manduvi

Chipa Manduví

Chipa made with corn flour and ground peanuts, combining two staple ingredients for a nutty, savory bread.

Paraguay

Chipa Rora

Chipa made from corn seed skins after straining, similar to whole-wheat bread, darker and heartier than regular chipa.

Poland

Chleb Kaszubski

Chleb Kaszubski is a bread or flatbread from Pomeranian Voivodeship, rooted in local cooking tradition.

Kraków, Poland

Chleb prądnicki

Chleb prądnicki is a bread or flatbread from Kraków, rooted in local cooking tradition.

Poland

Chleb wielkopolski

Chleb wielkopolski is a bread or flatbread from Greater Poland Voivodeship, rooted in local cooking tradition.

Poland

Chleb Żytni

Polish sourdough rye bread, dark, dense, and tangy, a national staple. Eaten with butter, cheese, meats, or smalec, a daily bread.

Switzerland

Chocolate Bread

Schoggiweggli

A soft, buttery bread roll studded with chocolate chips, a Swiss bakery staple for breakfast or snack.

Armenia

Choreg

Չորեկ

A traditional Armenian sweet braided bread flavoured with mahleb and nigella seeds, baked for Easter and special occasions.

Turkmenistan

Chorek

Çörek

Turkmen flatbread baked in a tandyr (tandoor oven); round, golden-brown, with a thick crust and soft interior; the staple bread of Turkmenistan, eaten with every meal; also called tandyr nan; the bread is slapped onto the inner wall of the hot clay oven and bakes in minutes; no Turkmen meal is complete without it.

Netherlands

Christmas Bread

Duivekater

Long diamond-shaped white bread with lemon and sugar, traditional Christmas and Easter bread, decorative cuts on top.

Serbia

Christmas Bread

Чесница

A round bread baked for Orthodox Christmas with a coin hidden inside, broken and turned by hand at the table rather than cut.

Germany

Christmas Stollen

Christstollen

Christmas Stollen is a broad German fruit bread enriched with butter, dried fruit, and spices, eaten through Advent and distinct from protected Dresdner Stollen.

Greece

Christopsomo

Χριστόψωμο

Greek Christmas bread, a sweet, spiced loaf with walnuts and a cross on top, a Christmas tradition. A festive, aromatic bread, a national treat, served with honey or cheese, a winter staple.

Samegrelo-Zemo Svaneti, Georgia

Chvishtari

Ჩვიშტარი

Cornmeal dough kneaded through with sulguni cheese and fried in a pan so the cheese melts into the crumb and crisps at the crust.

Veneto, Italy

Ciabatta

A relatively modern Italian white bread with a slightly chewy texture and large airy holes, named for its slipper-like shape. Invented in 1982 in the Veneto.