第二次世界大战后,随着经济复苏,法国市场上,机器制作的白面包取代了战时以马铃薯、大麦、荞麦为原料制作的黑面包。但面包商利翁内勒仍旧恪守祖训,坚持用手磨面粉,手工制作褐色面包,这种面包无论在外观上和口味上都较白面包大 After the Second World War, with the economic recovery, the white bread made by the machine was replaced by the black bread made from potato, barley and buckwheat in the wartime on the French market. But the bread trader Leon Naylor still abide by Zu Xun, insist on hand grinding flour, hand-made brown bread, both in appearance and taste of bread than white bread