Fougasse (bread) in Brazil. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded. Fougasse is also a type of pastry from Monaco that is topped with almonds and nuts. It is used to make the French version of calzone, which can have cheese and small squarish strips of bacon inside the pocket made by folding over the bread. Other variations include dried fruit, Roquefort and nuts or olives and goat cheese. It is known
Nordic bread culture that bread and bread meals have a high food cultural value in Norway. Six out of ten considered taking a packed lunch (matpakke) to work or school a good habit and something that they enjoyed. Many new types of bread have reached the market in recent years. A high percentage of people reported eating bread types such as spelt, specialty, gourmet, and fibre/bran bread, as well as ciabattas and baguettes, regularly, although very few reported doing so on a daily basis. Norwegian bakers now have competition from abroad. The wholegrain bread from local bakers must give way to huge lorry