1770
In Paris, long breads with slashes weighing four and six livres supplanted round breads.
1840
The government authorized the sale of so-called fancy bread while issuing a heavy tax on ordinary bread.
1890
Parisians increasingly eschewed stale bread for fresh and crisp bread.
1900
In some bistros in Paris, “wine-seller bread” used for snacking could be as long as 1.70 m.
1922
A 300-gram baguette measuring around 70 cm could be eaten just minutes after baking.
1960
A trend for white bread and the use of the first mechanical production methods altered the baguette’s texture and taste.
Histoire de la baguette 2Fonds de dotation EKIP
1980
With less kneading and a longer fermentation process, the crisp baguette with its soft inside gained a standard of quality.
