Pain a lAncienne

Close-up of a rustic, crusty bread loaf with a soft, airy interior, sitting on parchment paper.

Pain À L’Ancienne (Traditional French Bread)

by Lisa LeCoump
July 2, 2021March 26, 2026

A traditional method that is easy, foolproof and makes a bread that rivals the bread we found in France and the pizza in Italy.

Professional Photographer - Food Photographer, Wedding Photographer. Lisa was previously the Deputy Agricultural Commissioner, responsible for reviewing and enforcing organic regulations and Environmental Protection Agency pesticide use regulations. She also worked for years as an Agricultural Advisor in California, a farmer in California, and an Agricultural Extension Agent in Thailand. She received a Bachelor of Science in Agriculture from California State University, Chico and studied Integrated Pest Management at U.C., Davis, which involved farming methods that preserve the environment.