European Breads and Pastries

Bread is a baked food product made from water, flour, and often yeast.

is a type of sourdough bread

Joulutorttu is a traditional Finnish Christmas pastry

Portuguese crispy dough pastry

Neccio (pl.: necci), also called niccio, ciaccio or cian, is a galette based on chestnut flour

In Spain, telera is a bread from the area of Córdoba (in Andalusia).

They are small, slightly sweet baked goods made from leavened dough and poppy seeds.

is a dark sourdough rye bread produced extensively in Finland

is an airy bread from western France (Touraine and Anjou region of the Loire Valley, Poitou, Charente)

is a traditional Serbian ritual bread (a type of yeast leavened bread)

Kalakukko (Finnish: [ˈkɑlɑˌkukːo]) is a traditional Finnish dish from the region of Savonia made from fish (e.g., perch, vendace, loach, smelt, or salmon) baked inside a loaf of bread.

Frutta martorana (also called frutta di Martorana or, in Sicilian, frutta marturana) is a Sicilian marzipan sweet in the form of fruits and vegetables from the provinces of Palermo and Trapani.

Cassatella di sant'Agata (Sicilian: minnuzzi 'i sant'Àjita, lit. 'Saint Agatha's breasts') is a traditional Sicilian pastry from Catania made during the Festival of Saint Agatha, held from February 3rd to February 5th each year.

Vatrushka (Russian: ватрушка [vɐˈtruʂkə] ) is an Eastern European pastry (pirog), characterized by a ring-shape of dough with traditional white cheese Tvorog in the middle, sometimes with the addition of raisins or bits of fruit.

Ballokume is an Albanian cookie originating in the city of Elbasan, which is popular throughout Albania and Albanian communities.

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