One of the mysteries of the English language finally explained.
A small bread roll.
- ‘To make the petits pains take the dough balls and gently roll them back and forth until the obtain a slight oval shape.’
- ‘The boule, batards, and petits pains are best baked on a parchment-lined baking sheet sprinkled with cornmeal.’
- ‘Of course, in Paris we're a little spoiled with our bread and I've had better petits pains au pavot, but never coming out of my oven, kneaded with love and my own two hands!’
French, literally ‘little loaf’.
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