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The rise of the baguette
Lauren Leone
If you asked someone to think of France, there’s no doubt that a baguette would be one of the first things they mention. The baguette has been a dominant symbol of French cuisine and a major point of cultural pride and culinary identity for the French for centuries.
This iconic bread and national treasure has risen above the rest and found its place on the Representative List of the Intangible Cultural Heritage of Humanity.
So what does this mean you might ask? Every year, new additions from around the world are inducted onto this exclusive and coveted list. This list aims to protect and raise social awareness around these undefinable cultural heritages.
The iconic and delicious bread was selected over the other nominations including the annual Arbois wine festival in the Jura region and the gray zinc-plated rooftops of Paris.
When you think about it, it’s really not that surprising that the artisanal know-how and culture of baguette bread is one of the latest additions. The addition was enthusiastically approved by French President Emmanuel Macron who described the country’s iconic bread as “250 grams of magic and perfection in our daily lives”.
While the history of this famous French bread is mostly speculation, there are many theories about its delicious origin. Some believe that it was Napoleon Bonaparte himself that invented the French baguette to allow soldiers to carry bread in their boots and uniforms.
Other stories credit a law passed in 1920 that banned bakers from working before 4 am, which made it impossible to have traditionally round loaves ready in time by breakfast. To compensate, bakers switched to a more slender version of their bread which could be prepared and baked much quicker.
The invention of the steam oven by August Zang, allowed the baguette to get its beloved crispy crust, and its light, airy interior, which has contributed to the modern baguette that is widely known today.
While this bread has been present for centuries, it wasn’t until 1920 that this long loaf received its name. The baguette, which means wand, stick, or baton, is traditionally made up of just four ingredients: flour, salt, water, and yeast.
Baguettes are typically baked on-site in boulangeries in small batches. Bakers combine their water and yeast before adding flour and salt and then knead their dough until smooth. A common technique is to place the dough in a cloth-lined basket while it rises, which prevents the dough from losing its shape.
After the dough is divided, and shaped through a series of folding and rolling motions, the dough is placed in a hot oven until a crispy, golden crust is formed. Baguettes can be served during breakfast, lunch, or dinner, and according to the Observatoire du Pain, it’s estimated that over 10 billion baguettes are consumed in France every year.
The baguette serves as a cultural icon deeply intertwined with the identity and culinary heritage of France. Its distinctive long, slender shape, and crisp, golden crust have captivated palates around the world. Next time you savor a piece of this beloved bread, remember that you are participating in a centuries-old tradition of simplicity and craftsmanship that is the baguette.
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