These little loaves are usually served at the inn with crab salad. Depending on his inspiration, Alain also flavors them with saffron, herbs, etc.

1. In a bowl, combine the dry ingredients.
2. In another bowl, combine the wine, oil and eggs.
3. Blend the liquids into the dry mixture.
4. Pour into greased molds and bake in a 200° C (400° F) oven. For a single loaf, allow 18-20 minutes, for smaller molds about 10 minutes. Check for doneness with a toothpick or the tip of a knife.