Arhoma Bread with Pecans, Cranberries, and Maple Syrup
For those who don’t speak French, here’s a breakdown of the label:
Pain = bread (an irony for anglophone breadophiles like me)
Pacanes = pecans
Cann < cannebergs, which = cranberries, which you find a lot around here.
Erabl < erable = maple.
This pretty loaf was very tasty, but not of maple. Looking at the label, seems like maple syrup was used instead of sugar as food for the levure, or yeast, but it did not result in maple-flavored bread.
Still, the abundant cranberries and pecans in the slightly sour bread—sourdough is not a big branded thing here like it is in California, at least not where we shop—anyway, all delicious, and we snarfed this puppy down pretty quick.
At $7.59 a loaf it’s un peu pricey, so more a treat for a special day than our daily bread.
Though the bread itself gets an excellent rating, this is The Maple Report, so we’re grading on its mapleosity:
Ratings
Maple flavor: 0
Maple syrup as an assist to spectacular bread: 10
Remarks
Très délicieux; would snarf again.