The catataxic baguette

One of the great joys of a holiday in France is the early morning trip to the boulangerie, in my case the Ti Ar Bara in Audierne. The baker has been up since 3.00am, working hard for your sybaritic pleasure. And what a true pleasure it is. As that gorgeous smell of freshly baked bread steals into the still morning air, you feel a rushing lift of the spirits. Yes, any day with such a blest beginning will surely bring all manner of  wondrous things later.

It’s not just the smell of the bread, it’s the glorious range of different things on offer. It is a mark of true civilisation to take a so pedestrian a concept as ‘daily bread’ and turn it into this transcendent cornucopia of golden joy. There are croissants and pan chocolat, flaky and light as a cherubim’s kiss, the eggy richness of the many different styles of brioche and, here in Brittany, the dense layers of caramelised butter in the kouign amann  and the far breton.  But even in the simplest things there is still a riotous diversity. “White bread” in the Anglosphere is a simile for bland and unimaginative mediocrity. In France, white bread comes in dizzying array of forms; boules, epis, plats and rondes. Even the quintessentially French baguette comes in many different formats. There is the Ficelle, thin as the string it is named after, the shorter Batard, the pointy ended Festive, the double sized Parisienne and the giant Pan Ordinaire, which is not ordinary at all but a massive truncheon of crusty extravagance.

Baker holds a ficelle and a pan ordinaire

Where does the catataxis come in? Well, it’s to do with the variety of forms. The first point to make is that such variety is only possible in a freely operating market. Variety may be the spice of life but it only arises in response to a diversity of demand. So breadth of choice is a catataxic indicator; it is a level three phenomenon indicating the presence of a diverse community on the layer below or,more correctly, a diversity of tastes in the community beneath.

There is a second more subtle point. Why so many different types of baguette? If you want more bread why not just buy two normal sized ones rather than one big one? Two Ficelles weigh the same as one Batard so in ‘volume of bread’ terms they are identical. But mathematicians know that they are not the same thing at all. This because surface area and volume don’t scale up in the same way. Surface area scales in proportion to the radius but volume scales with the square of the radius. Gourmands know this difference too, but they put it a different way: you get a lot more crust with two Ficelles. A Ficelle is all crust; it’s so thin that there is very little doughy interior. So if you like the crust then get two Ficelles. By the time you get up to the monster Pan Ordinaire there is relatively little crust and a huge expanse of doughy interior. You can easily slice it and put it in a toaster.

So the Ficelle to Pan Ordinaire transition is a good example of catataxis: more of the same is different. Crust lovers buy Ficelles, crust haters buy Pan Ordinaire. Chacun a son gout…

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