History of the Baguette

Birth and evolutions over the last century

Histoire de la baguette 1Fonds de dotation EKIP

1770

In Paris, long breads with slashes weighing four and six livres supplanted round breads.

La grigneFonds de dotation EKIP

1834

First mentions of flute-shaped breads being cut with razor 

Histoire de la baguette 8Fonds de dotation EKIP

1840

The government authorized the sale of so-called fancy bread while issuing a heavy tax on ordinary bread.

Histoire de la baguette 7Fonds de dotation EKIP

1890

Parisians increasingly eschewed stale bread for fresh and crisp bread. 

Histoire de la baguetteFonds de dotation EKIP

1900

In some bistros in Paris, “wine-seller bread” used for snacking could be as long as 1.70 m.

Histoire de la baguette 5Fonds de dotation EKIP

1922

A 300-gram baguette measuring around 70 cm could be eaten just minutes after baking.

Histoire de la baguette 4Fonds de dotation EKIP

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.

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