In Gascon bakeries and traditional bakeries
Now a part of everyday life, buying bread was not so common in the past. Indeed, people only visited bakeries around every two weeks, so bread had to be easy to preserve and retain its flavour. Due to this restriction, Gascon bread was born. Its thick crust (which allows it to hold in flavour and stay fresh) is achieved through slow cooking from one to one and a half hours in a wood-fire oven. Its distinctive crumb also has a grey hue.