Seeds, Nuts, and Additions: Texture and Nutrition

The Seed Revolution

Seeds transform basic breads into nutritional powerhouses. French bakers embrace global seeds alongside traditional options.

"Seeds are jewelry for bread," explains Armenian-French baker Armine Sahakyan. "Each adds beauty and nutrition. My seven-seed bread uses Armenian black cumin, French flax, Indian sesame—United Nations in a loaf."

Popular additions: - Graines de lin (flax): Omega-3 richness - Tournesol (sunflower): Crunch and vitamin E - Courge (pumpkin): Zinc and magnesium - Chia: Trending superfood status - Nigelle (black cumin): Middle Eastern influence - Sésame noir (black sesame): Asian touch

Nut Breads: Luxury and Nutrition

Nuts elevate bread from staple to luxury. Traditional walnut bread (pain aux noix) remains popular, but modern versions explore globally.

"Each nut tells origin story," shares Lebanese-French baker Nadim Habib. "Pine nuts say Mediterranean, cashews whisper India, macadamias shout Australia. My world tour bread uses six nuts from six continents. Expensive? Yes. Worth it? Absolutely."

Persian-French baker Shirin Mohammadi created pistachio-rose bread that became Instagram famous: "Pretty bread sells, but it must taste even better than it looks. Iranian flavors in French techniques—that's my identity in dough form."