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Life Abroad

Cooking and Baking Ingredients in France: Part 1

Before we moved to France, I never imagined how difficult the simple task of grocery shopping would be.  I knew that it would take some patience and translation, but I never even considered the fact that I might not be able to find everyday items – or at least I considered everyday items in the U.S.  After many tears and failed attempts, I have finally figured out what’s what and where to find the things I need.  I have even managed to locate some of the items that aren’t that common in typical French supermarkets.  So I have decided to do a series on what ingredients I buy and where I find them to help other frustrated expats.

Today’s Topic: Baking Items

cooking and baking ingredients in france - ateaspoonofhappiness.com

All-Purpose Flour = Farine de Blé Type 55

cooking and baking ingredients in france - ateaspoonofhappiness.com

All-Purpose Flour = Farine de Blé Type 55

cooking and baking ingredients in france - ateaspoonofhappiness.com

Baking Powder = Levure Chimique
Baking Soda = Biocarbonate Alimentaire
Yeast = Levure Boulanger

cooking and baking ingredients in france - ateaspoonofhappiness.com

Sugar = Sucre en Poudre
Brown Sugar = Sucre Vergeoise
Powdered Sugar = Sucre Glace

Other posts in this series:

Cooking and Baking Ingredients in France: Part 1 (Baking)

Cooking and Baking Ingredients in France: Part 2 (Cooking)

 

Further Resources:

Ingredients for American Baking in Paris

You Say Farine, I Say Flour

Food Shopping in France

Thanksgiving Paris – American Groceries in Paris (& now online)

My American Market – Online Shop for American Goods in Europe

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  • Reply
    Star Fashion Addict
    September 5, 2012 at 4:22 pm

    Something I just wouldn’t think of. Would have to have a translator book with me to go shopping.

  • Reply
    Geraldine
    April 29, 2015 at 8:17 am

    Very helpful. How about White whole wheat flour which is different from baking powder. ANy idea what that’s called here in France?

    • Reply
      Melissa Belanger
      April 29, 2015 at 9:21 pm

      That one I don’t actually know. If I were you I would check at a bio store, or in the bio section of the grocery store!

  • Reply
    anh
    April 4, 2017 at 6:35 am

    thanks so much

  • Reply
    Naomi
    November 4, 2017 at 10:13 am

    Phew! Thanks so much. It’s SO confusing!

  • Reply
    Deli-Style Cranberry Chicken Salad - Simply Whisked
    January 30, 2018 at 10:13 am

    […] on a hot day. It really hits the spot when served on a croissant, which are in abundance here in France. For some reason, the croissant’s buttery flavor and flaky texture just works with this […]

  • Reply
    Reid
    May 7, 2018 at 3:17 am

    Do you know if the amounts used of baking powder vs. levure chemique are the same? 1:1 ? I only ask because baking powder always seems to come in those big containers, whereas levure chemique is in small packets.

    Many thanks!

  • Reply
    Anisah Mahmood
    November 6, 2018 at 4:59 am

    Tq sooo much not american but finding hard to find common baking things in english mostly coz my french is extremely petit peu . Your post is very helpful esp baking coz in france i got a bit confused as there is sodium bicarbonate in the detergent aisle.

  • Reply
    Stella
    June 8, 2019 at 3:26 am

    Wow this is amazing! Could be frustrating at times. It’s a fun read! I learned something new today.

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