Croissants

While croissants are mostly consumed for breakfast in France, they are versatile in their combination of sweetyet-relatively neutral flavors and delicate-yet-sturdy enough structures for robust fillings. Go with a hearty Italian beef and cheddar cheese croissant sandwich, or go more delicate with a light, crisp croissant BLT. Touch the dinner hour with a croissant bread pudding drizzled with a Chambord and black raspberry compote.

Waffles Baguettes

Consider the waffle: In Belgium, they are seldom eaten before noon and are considered an afternoon snack. In NorthAmerica, eaters tend to focus more waffles’ shape than substance, providing room for creativity. Try potato-, cauliflower- or sourdough-based waffles for a savory flavor, or experiment with egg-bound shredded potatoes or natural yeast roll dough prepared in a waffle press — all dishes that can play well across dayparts.

Crisp and not too chewy, the baguette is a sophisticated yet approachable bread that can impact all dayparts, across areas of transport and commerce. Once lightly crisped, the baguette is highly versatile: For breakfast, try a thinly sliced tartine slathered simply with butter and fruit jam. For lunch, serve it with ham, boiled egg and mustard or goat cheese, tomato and arugula. With their durability and easy-to-handle diameters, baguettes make for great all-day sandwiches and international fare such as a Vietnamese banh mi, New Orleans po’ boy, as well as a Spanish bocadillo — smaller, flavorful sandwiches loaded with charcuterie and bloomy ripe cheese.