10 things to know about the baguette

There are several theories about the origin of the baguette. According to Steven Kaplan, bread historian, the baguette was born in Paris in the 20th century. The urban population could then go and buy their fresh bread every day and turned away from the large loaves. 

The ordinary or standard baguette is longer, softer, puffier, and cheaper. The traditional baguette has a more pronounced flavor, is crustier and requires more work to make.

Only 4 ingredients are allowed in the making of traditional French bread: flour, salt, water, yeast or leaven. This is legally regulated by the decree n° 93-1074 of September 13, 1993.

Unlike the ingredients, the weight and size are not determined. The criteria for the National Competition for the Best Traditional French Baguette are: 50 cm long (tolerance + 5%) and a weight of 250 g after baking (tolerance + 5%).

The term "bakery" can only be used in compliance with criteria defined by law (article L. 122-17 of the Consumer Code). The bread must be prepared and baked on site and may not be frozen at any time. 

According to Observatoire du Pain (Bread Observatory), 320 baguettes are consumed per second in France. It is the most sold bread. 

This is the average amount of bread consumed each day by the French in 2018. At the end of the Second World War the consumption of this basic necessity was 900g.

It is this action that creates the pockets of air in the baguette and develops its flavors. The 1993 decree authorizes the baker to use yeast, sourdough or a mixture of both for the composition of his traditional baguette. 

In 2022 the average price of a baguette in France is 0.90 €. For the traditional one, you have to spend more, on average 1,20 €. 

An artisanal baguette stays fresh for up to 8 hours, which is why you need to buy it every day. But if it has lost its freshness, it is not thrown away but can be cooked (breadcrumbs, toast, French toast...) Find anti-waste ideas here.