It's a fascinating subject - and it's also true in France, where the naming of loaves and bread products is also regional to a great extent. I was always particularly happy in Paris, where I worked through most of my university vacations at an international hostel, and would be sent out some mornings to buy a bastard or half a bastard (in the not-so-distant English translation). A side issue is the naming of cakes in the patisseries, where my favourite were known as nun's farts.