Focaccia is Italian or more precisely comes from Geona. The Ligurians consume this thin bread (approximately 2cm thick) all day from coffee time to the apéro hour. Provencal fougasse is slightly different. The Provencal version often includes savoury additions like black olives,

sacristains (French word) is a little harder to classify, and the origins are equally mysterious. Made with puff pastry (pâte feuilletée) layers of sugar and almonds and a quick trip to the oven make this crispy treat…heavenly

French walnuts are amazing, meaty, sweet, gorgeous.  So this is my attempt at recreating the best pain aux noix (walnut bread) I’ve ever had.

This recipe for Fougasse with Tomatoes, Olives, and Peppers is a hearty appetizer that your guests will love. Fougasse is a flat bread that you find in both sweet and savoury versions.

Croissants are not typically Provencal fare, but you can expect every respectable bakery to present their version of this French pastry for sale. However, if you want to find the good stuff listen to the Parisians debating where to find a decent baguette, the best tarte tropézienne and a croissant …