Baguette from French 101: 14 Essential French Foods to Know (Slideshow)

French 101: 14 Essential French Foods to Know (Slideshow)


Slide 1 of 14

One may think the term baguette is synonymous with “bread,” but it’s much more specific than that — and it’s regulated by French law. However, the enforcement has nothing to do with baguette’s signature long shape (even though the word baguette translates to “wand” or “baton”), and instead regulates the weight (must be 250 grams) and dough, which must be made on-site using only four ingredients: wheat flour, water, salt, and yeast. Interestingly, the baguette in its current form also came about because of a 1920 law that forbade bakery employees from working before 4 a.m., which necessitated a faster-baking type of bread. The result was the hard-on-the-outside, soft-on-the-inside grain known today.

Baguette bread is fantastic for sandwiches. Here are some of our favorite recipes.