i am looking for informatioin and a short history about a bread called"pain epi"

This is similar to the traditional French baguette:

"BAGUETTE/EPI BREAD - TRADITIONAL FRENCH STYLE LOAF, LIGHT & AIRY
CRUMB, AND A GOLDEN CRUNCHY CRUST. MADE WITH TRADITIONAL "POOLISH"
METHOD. INGREDIENTS: UNBLEACHED WHITE FLOUR, WATER, SALT, YEAST."

http://www.bitofswiss.com/breads.html#breads

"A cousin of the baguette, the pain d'Epi or an 'ear of wheat,' is a
handsome and dramatic variation of the same dough. Available at
specialty bakeries, it's shaped like sheaves of wheat; its 'ears' make
it handy for breaking off equal portions."

http://www.jsonline.com/entree/entertaining/jun02/52725.asp

"One particularly interesting cut produces "epis". Made with scissors,
the epis are a specially cut baguette which offer small, leaf-like
mini-loaves on alternating sides, evocative of an ear of wheat."

http://www.leelanau.com/nmj/living/stone_house.html 

The French spelling is "pain d'épis."