Bread and butter represent one of those combinations so seamlessly intertwined that it feels like they’ve existed—just as we say in Romania—since time immemorial. And that’s not far from the truth: research shows that humans have been making bread in one form or another since prehistoric times. And since then, they’ve been spreading butter on it, discovering one of life’s simplest and greatest pleasures.
The origins of sourdough bread can be traced back to ancient Egyptian civilization around 1000 BC. Back then, as today, there were two main types of bread: flatbread and leavened bread. Interestingly, these types of bread tell us much about the societies that made them. Flatbreads were common among nomadic people who were constantly on the move and didn’t have the time for elaborate recipes, while sourdough bread emerged among more settled peoples, who had stable homes and could integrate long fermentation processes into their daily lives. Later, in the Middle Ages, when utensils and plates were not yet available for dining, slices of bread were used as supports for food instead of plates. And later still, bread transitioned from practical utility to a symbol of social status—white bread being associated with the nobility, while darker bread was consumed by the common folk. One historical anecdote tells us that when informed that the people had no bread and faced the risk of revolt, Marie Antoinette, Queen of France, is said to have responded with her infamous, though likely apocryphal, phrase: "If they don’t have bread, let them eat cake” (S’ils n’ont pas de pain, qu’ils mangent de la brioche!).
As for butter, although it came into human life after the domestication of animals, it’s tied to something vital, something deeply symbolic: butter derives from milk, the very first food a human experiences upon entering the world, even before knowing bread. Like bread, butter’s history begins in prehistoric times, on the African continent, when a traveler accidentally discovered that the milk he carried had been transformed by the journey and the outside heat, separating into a liquid and a creamy substance clinging to the walls of the container. Upon discovering that this creamy substance was also delicious, the traveler set out to learn how to deliberately recreate the butter he had stumbled upon. And once he succeeded, there was no turning back—humans developed a deep culinary love for butter, alongside bread—two ingredients whose usage today covers a wide range of emotions, from necessity to indulgence.
If the most celebrated bread in the world is undoubtedly artisanal sourdough—French tradition in baking setting the gold standard—then it’s no surprise that the most renowned butter is also French. Auguste Escoffier, one of the iconic figures in culinary history and author of the Guide Culinaire, often referred to as the “Bible of gastronomy,” famously said—accurately, I might add—that French cuisine has three secrets: butter, butter, and butter. And what butter it is! Salted, semi-salted, or unsalted, fine or extra-fine, made by modern methods or in the most traditional style, French butter is famous for its unparalleled quality, the result of a precious savoir-faire that places respect for the product at its core, as is the case with everything related to cuisine.
It takes 22 liters of milk or 2 liters of cream to produce 1 kg of real butter, with 82% fat content.
Used in sauces, roasts, sautéed vegetables, doughs and pastries, cake bases, and creams, in the kitchen, bakery, and pastry-making, butter is undoubtedly one of the most important ingredients in cooking. And even more so when it comes to eating! For what else could we immediately think of when faced with a well-made loaf of bread, with its golden, crunchy crust and airy crumb, exuding that unmistakable aroma, if not butter?
Together, bread and butter speak of a return to simplicity, to authenticity, to the belief that true happiness doesn’t necessarily lie in grandiose things but in the small, everyday moments that make up our lives—especially now, in a world shaped by recent events. In a lighthearted search for optimism, I amused myself during this time by imagining, in a linguistic play that only the beauty of the French language can offer, how wonderful it would be if we could replace the word “pandemic” (pandémie) with “pain de mie” (that soft, sliceable bread used for toast). Just a simple thought that immediately brought a smile to my face.
But Romanian isn’t far behind, and perhaps it’s no coincidence that in our language, “pâine” (bread) rhymes with “mâine” (tomorrow), because this ancient product embodies a real sense of time. It represents a journey from wheat grain to the final product, passing through flour, sourdough, long fermentation, the baker’s craft, the warmth of the oven, and the music bread sings when freshly baked. And on top of all this richness, butter is spread, bringing its own temporal dimension, its own history, equally rooted in the past and the future.
To enjoy them together is to embrace the very essence of life’s pleasures. The taste of artisanal bread with butter, the iconic taste of simplicity, can transport you back to the dawn of history and make you feel grateful to be alive and human.
This small study in the philosophy of taste was created in collaboration with Elle & Vire Romania. For even more French-inspired culinary inspiration, follow their Instagram account: @elleetvirero.
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