The ordinary market bread of Paris comprised the rousset bread, made of meslin, and employed for soup; the bourgeoisie bread; and the chaland or customer’s bread, which last was a general name given to all descriptions which were sent daily from the neighbouring villages to the capital.  Amongst the best known varieties we will only mention the Corbeil bread, the dog bread, the bread of two colours, which last was composed of alternate layers of wheat and rye, and was used by persons of small means; there was also the Gonesse bread, which has maintained its reputation to this day.

The “table loaves,” which in the provinces were served at the tables of the rich, were of such a convenient size that one of them would suffice for a man of ordinary appetite, even after the crust was cut off, which it was considered polite to offer to the ladies, who soaked it in their soup.  For the servants an inferior bread was baked, called “common bread.”

In many counties they sprinkled the bread, before putting it into the oven, with powdered linseed, a custom which still exists.  They usually added salt to the flour, excepting in certain localities, especially in Paris, where, on account of its price, they only mixed it with the expensive qualities.

The wheats which were long most esteemed for baking purposes, were those of Brie, Champagne, and Bassigny; while those of the Dauphine were held of little value, because they were said to contain so many tares and worthless grains, that the bread made from them produced headache and other ailments.

An ancient chronicle of the time of Charlemagne makes mention of a bread twice baked, or biscuit.  This bread was very hard, and easier to keep than any other description.  It was also used, as now, for provisioning ships, or towns threatened with a siege, as well as in religious houses.  At a later period, delicate biscuits were made of a sort of dry and crumbling pastry which retained the original name.  As early as the sixteenth century, Rheims had earned a great renown for these articles of food.

Bread made with barley, oats, or millet was always ranked as coarse food, to which the poor only had recourse in years of want (Fig. 78).  Barley bread was, besides, used as a kind of punishment, and monks who had committed any serious offence against discipline were condemned to live on it for a certain period.

Rye bread was held of very little value, although in certain provinces, such as Lyonnais, Forez, and Auvergne, it was very generally used among the country people, and contributed, says Bruyerin Champier in his treatise “De re Cibaria,” to “preserve beauty and freshness amongst women.”  At a later period, the doctors of Paris frequently ordered the use of bread made half of wheat and half of rye as a means “of preserving the health.”  Black wheat, or buck wheat, which was introduced into Europe by the Moors and Saracens when they conquered Spain, quickly spread to the northern provinces, especially to Flanders, where, by its easy culture and almost certain yield, it averted much suffering from the inhabitants, who were continually being threatened with famine.