Just before Thanksgiving, Madame Farman’s Advanced French 4 class celebrated the holiday with French food would on Nov. 20th. Students in the class were assigned to make regional breads.
Madame Farman (French) prepares condiments for students’ bread
Condiments included brie, french cheese, Nutella, and jam. Madame Farman brought along French beverages such as natural lemonade and orange juice.
The regional breads had names such as Pain vaudois de Savoie, Pain Marguerite d’Ardche, and Pain Tordu du Midi-Pyrnes
Alton Davies (12), who made the Pain Tordu du Midi- Pyrenees, was the first to take a bite of it.
Caroline Folz (11) chooses Brie to spread over her own bread
Having a severe allergy to gluten, Ellis Grimes (12) chooses a simple French drink.
Going up for seconds, Sharzaud Karimi (11) and Harrison Hill (12) review what else they could put on their bread.
Sepideh Karimi (11) makes sure to grab plenty of bread and jam.
Though many students successfully baked French bread, others had slightly more difficulty perfecting the recipe, and their bread remained uneaten by many.