Faluche (bread) was often baked as the oven was just heating up before the main baking. Faluche (bread) Faluche is a traditional bread in the Nord-Pas-de-Calais region of northern France and the Tournai region of southern Belgium. Faluche is a pale white bread that is soft and fairly dense. It is neither a round nor flat bread but looks somewhat like a small deflated soccer ball. It may be eaten hot at breakfast with butter and jam or with cream cheese and smoked salmon or later as a snack with butter and brown sugar or with brie cheese. Faluche is made with
Nordic bread culture until dry and crispy. Such bread is called kavring or tvebak, meaning ‘baked twice’, and can be stored for a long time. These days, we are travelling more and experiencing globalisation, new immigrants are bringing their cuisines, classic national and regional products are being revitalised, high-end restaurants for the business elite are springing up, and we are seeing a growing interest in healthy organic food. A research report from 2008 shows that eight out of ten respondents reported eating bread for breakfast and lunch regularly. However, few of them reported eating bread for their evening meal. The report also shows