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.’
- ‘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!’
- ‘The boule, batards, and petits pains are best baked on a parchment-lined baking sheet sprinkled with cornmeal.’
French, literally ‘little loaf’.
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