Provence specialises in olive bread called fougasse, and our morning trips to the boulangerie always resulted in our coming home with a freshly baked one in the basket alongside the croissants.
This was a life saver, as our two teenage vegans couldn’t eat the other breakfast pastries, which were all baked with butter. They did devour these beauties, however, pulling them apart warm and fragrant from the oven.
Prepared and baked with olive oil, heavily layered with pungent olive paste and black olives, and scattered with local Camargue salt crystals and fresh thyme, these fougasse were remarkably delicious.
I’ve never tasted anything quite as good out of Provence.