What is the significance of squirrel bread?
The summer before my senior year in high school I spent a couple of days in the City of Lights, the home of a most glorious bread: Pain écureuil, translating to Squirrel bread. While I couldn’t stop at the time for a café and a warm, thick slice smothered in fresh French buerre, I was able to continue my longing for pain écureuil here Bread at its best if you ask me: “crunchy hazelnuts and nuggets of dried figs and apricots” — squirrels have great taste. Aside from the fact that the actual squirrel bread sits on a pedestal in my mind, I can very easily link sb to my nutrition background. Pain écureuil would no doubt be considered a healthy bread. The base is whole grain/seed, and it is chock full of antioxidant- and fiber-rich dried fruit and nuts. The nuts also provide a hit of heart-healthy unsaturated fatty acids. And because the bread is prepared fresh each morning in small batches, you won’t find a laundry list of preservatives and stabilizing chemicals among the ingredients.
