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Sourdough and yeast loaves, rolls, challah.
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Kaiser rolls
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Soft Turkish knotted yeast rolls.
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Japanese sweet buns filled with adzuki bean paste.
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Two enriched yeasted loaves with a dense chocolate twist and syrup glaze.
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Baguettes
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Bagels
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Welsh tea loaf with dried fruit soaked in tea.
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Persian flatbread with deep grooves under a glassy flour glaze.
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Irish yeasted fruit bread with tea-soaked raisins.
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Moroccan semolina flatbread cooked in a pan, with a pocket inside.
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Turkish thick yoghurt flatbreads cooked in a pan.
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New Orleans square doughnuts under a mountain of icing sugar.
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Indian deep-fried leavened breads made with yoghurt.
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Flat rolls with a well of slow-cooked onion and poppy seed.
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Mexican oval rolls with a crisp crust.
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Hong Kong sweet buns with a crackly checkered crust.
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Madeiran sweet potato flatbread cooked in a pan, with garlic butter.
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Brioche
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Portuguese corn and rye bread with a thick cracked crust.
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Garlic pull-apart rolls
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Cheese and chive buns
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Bao buns
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Hot dog buns
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Pumpkin buns
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Graham rolls
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Soft, buttery sesame buns that hold together under the patty.
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Butter buns
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Oat rolls
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Crusty white rolls
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Rye rolls
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Neapolitan Easter bread with salami, cheese and eggs.
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Onion flatbread
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Polish braided bread
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Indian thin wholewheat flatbreads.
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French puff pastry apple turnovers.
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No-knead bread
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Gluten-free bread
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Dark rye sourdough with red malt and coriander.
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Skillet cornbread — crisp edge, crumbly centre.
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Beer bread
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Spelt loaf
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A wheat loaf with walnuts and dried cranberries.
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Wheat-rye bread
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No-knead white bread
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Wheat sourdough loaf
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Rye sourdough loaf, dense and moist, baked in a tin.
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Soda bread
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Sandwich loaf
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Multigrain loaf
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Olive bread
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Potato bread
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Rye sourdough loaf
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Parisian small choux puffs with pearl sugar.
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Ciabatta
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Mexican sweet buns with a crackled sugar shell topping.
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Crisp cross-shaped bread from Ferrara with four twisted horns.
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Croissants
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Crumpets
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Cinnamon rolls
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Galician yeast pie with tuna and onion.
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Mallorcan spiral bun of dough stretched over lard.
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Lebanese triangular yeast pastries with spinach and sumac.
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Focaccia
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Apulian semolina and potato focaccia with cherry tomatoes.
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Ligurian thin focaccia with cheese between two sheets of dough.
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Provençal flatbread shaped like an ear of wheat, with olives and rosemary.
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Apulian twice-baked bread rings.
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Provençal sweet buns with olive oil, anise and orange peel.
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Burgundian cheese choux buns served with wine.
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Turkish thin stuffed flatbread cooked on a dry griddle.
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Grissini
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Garlic bread
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British Easter buns with dried fruit and a piped cross.
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Ethiopian spongy flatbread of fermented teff.
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Blueberry yeast buns
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Elongated sesame bread rings from Jerusalem's carts.
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Japanese panko-crusted buns filled with thick curry.
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Swedish rye crispbread, rolled as thin as paper.
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Czech round yeast pastries with curd cheese, plum butter and crumble.
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Alsatian yeast cake with raisins and almonds.
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Cheese crackers
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Thin, crisp crackers with sesame, pumpkin and sunflower seeds.
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Yemenite buttery pull-apart bread baked overnight.
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Greek sesame flatbread for Clean Monday.
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Lángos
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Lavash
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Norwegian thin potato flatbreads for Christmas.
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Chinese steamed buns — snow white and pillowy.
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Roman enriched bun packed with a thick slab of whipped cream.
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Japanese sweet bun under a cookie crust.
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American pull-apart ring of yeast balls in cinnamon caramel.
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Moroccan layered flatbread, stretched paper-thin and folded into a square.
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Yeasted rounds cooked on a dry griddle, full of nooks and crannies.
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Naan
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Kraków bread rings
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French laminated pastry with two bars of dark chocolate.
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French laminated spiral with pastry cream and raisins.
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Normandy bread with a close, fine crumb and thin crust.
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French spice bread from Dijon, made with honey and rye flour.
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French country sourdough with rye and wholemeal flour.
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French milk bread in a baguette shape with ribbed scoring.
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Catalan bread with a glassy crust and enormous holes.
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Mexican sweet bread for the Day of the Dead, scented with orange.
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Filipino rolls coated in breadcrumbs, soft as cotton wool.
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Veronese Christmas bread shaped as an eight-pointed star.
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Sardinian paper bread: thin crisp sheets baked twice.
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Apulian durum semolina sourdough bread.
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Tuscan saltless bread with a crackly crust.
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Portuguese sourdough loaf from the Alentejo.
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Portuguese bread rolls with smoked chouriço inside.
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Portuguese brioche buns with a coconut crust.
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Brazilian cheese balls made with tapioca starch, naturally gluten free.
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Indian layered flatbreads from the pan, crisp and full of flakes.
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American soft buttery folded dinner rolls.
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Cretan twice-baked barley rusks.
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Italian flatbread from Romagna, cooked dry with no yeast.
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Niçoise bread tart with stewed onions, anchovies and olives.
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Pita bread
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Soft yoghurt flatbreads, ready in forty minutes with no yeast.
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Layered pancakes coiled like a snail and fried until crisp.
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Polish flatbreads
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Soft pretzels
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Bavarian pretzels
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Pumpernickel
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Indian puffed wholemeal breads, deep fried.
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Turkish Ramadan flatbread with a finger-pressed lattice.
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Thin, crisp Andalusian olive oil crackers with sesame.
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Yeast crescent rolls
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Malaysian paper-thin flaky flatbread made with ghee.
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Iraqi diamond-shaped bread, hollow inside.
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Persian sourdough flatbread baked on hot pebbles.
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Sicilian folded flatbread with tomato sauce and cheese.
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Tuscan flatbread baked with harvest grapes.
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Swedish cardamom bun with almond paste and cream.
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Levantine open flatbreads with minced lamb and pomegranate molasses.
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Chinese layered flatbread with sesame paste and seeds.
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Japanese milk bread — fluffy, moist and shreddable.
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Turkish twisted bread ring, densely coated in sesame.
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Irish bread with no yeast and no rising — baked in just over an hour.
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Bosnian fluffy flatbread for ćevapi.
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Palestinian flatbread with characteristic dimples.
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Crisp little bread rings made with white wine and fennel.
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Hungarian flaky yeast scones with pork cracklings.
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Emilian small pan-baked breads, split and filled.
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Andalusian thin olive oil crisps with anise.
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Corn tortillas
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Flour tortillas
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Czech rolled yeast pastry coated in sugar and nuts.
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Greek Easter braid scented with mahlab and mastic.
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Flat South Tyrolean rye rolls with fennel seed.
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Chinese fried dough sticks for breakfast, eaten with soy milk.
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