French Bread Day: Food conquers Manauaras and boosts the Brazilian economy

French Bread Day: Food conquers Manauaras and boosts the Brazilian economy



The Brazilian population consumes, on average, 2.3 million tons of French bread per year

Manaus (AM) — This Thursday (21st), we celebrate French Bread Day, a food that is part of the Brazilian table and contributes to the development of the national economy. According to the Brazilian Association of the Bakery and Confectionery Industry (ABIP), Brazilians consume, on average, 31 kilos of French bread per year, which represents around 2.3 million tons.

In the first five months of 2023, the sector earned R$58.61 billion, an increase of more than R$7.18 billion compared to the same period of the previous year.

History and Tradition

Although it is called “French” bread, it does not exist in France. In Brazil, depending on the region, it receives different nicknames, such as thick dough, salt bread, cacetinho in Rio Grande do Sul and Bahia, carioquinha in Ceará, and bald in Pará, among other variations.

There is evidence that leads to the origin of French bread in the colonial period, in Rio de Janeiro, with the arrival of the court of Dom João VI. Imported white flour, until then available to the richest, enabled the creation of bread that became popular in the 20th century, driven by national flour production.

According to research by journalist, writer and baking enthusiast, JA Dias Lopes, France became a major producer of white wheat flour during the reign of Louis XIV, and this flour came to be called French flour in several places around the world.

“It is more likely that the name French bread comes from there, from the fact that it is made with this fine, white wheat flour”,


Love for the profession

Otony Santos, baker at the Super Nova Manoa Supermarket Photo: Luiz Henrique Almeida

Among the countless commercial establishments where it is possible to find bread in Manaus, there are the bakeries of the 5 units of the Super Nova Supermarket Network. One of the main people responsible for the food production process at the Super Nova Manoa branch, in the North Zone of the capital of Amazonas, is baker Otony Santos, who has been working in the industry for 17 years. The professional started the activity as a baker, then became a baker’s assistant, until reaching the role of supervisor he currently performs.

“In this long time, we learned many things, how to produce bread that comes from wheat, sugar, salt and other ingredients, such as the reinforcer, the liquid emulsifier and yeast. For French bread to reach our table, it goes through several periods. As we do for the next day, we produce in the afternoon and we control everything during fermentation. So, during this period, we work everything within the standard, in the best way possible and controlling the yeast, as it is what develops the bread, taking 12 to 14 hours until it is baked”,


Professor Franciane Araújo has an emotional relationship with bread Photo: Luiz Henrique Almeida

Professor Franciane Araújo states that she reduces her consumption of French bread because of the weight loss process, but whenever she can, she makes a point of enjoying the product.

“It runs in the family. It reminds me of that afternoon snack moment. So, today, as I bought Tucumã, I decided to buy the bread to enjoy with my daughter. She has already made delicious black coffee and we are going to have bread with tucumã for a snack”,

he said.

*With information from consultancy

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