Letters: French sliced bread is clearly inferior for sandwiches

To the Editor,

With reference to the letter about French sliced bread, I have also wondered at its excessive sweetness which renders it useless for a savoury sandwich.

Moreover, it is so damp and squashes to paper thinness that I have given up on it entirely and marvel at the quantity sold in a country so proud of its crispy baguette!

Given that baguettes make hard, dry sandwiches and are useless for toasting, I now bake my own sandwich loaves!

Susanne Walters, by email

Read more: Boulangers battle to save real bread in France

To the Editor,

I was somewhat amused to read the opinionated view that a brand of industrial sliced bread made in the UK “is a clear winner” over French equivalents. 

There are many reasons why people emigrate to France, but isn’t one of them the opportunity to eat like the French and that includes the real baguette? 

Next, your correspondent will be telling us that he cannot get Heinz baked beans in his local supermarket. Really!

David James, by email

Have you adapted to local eating habits? Are there any foods you miss from your home country that are not easily available in France? Let us know at letters@connexionfrance.com