Baguettes for Bakeries

Baguette is an elongated, crusty bread with a chewy texture, enjoyed in almost every French household and also in former French colonies like Vietnam, Cambodia, Laos, North Africa, Morocco, Libya, etc.

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It can be eaten anytime for breakfast, lunch and dinner. Baguette has an elongated shape and can be used in toast, sandwiches, canopies, and also as a dessert. It is an almost 3,000-year-old bread.

A baguette, made from a basic, lean dough can be identified by its length and crisp crust. The length of the baguette can vary from country to country but a standard baguette has a diameter of about 5-6 centimetres (2- 2 inches) and a usual length of about 65 centimetres (26 inches), although a baguette can be up to a metre (40 inches) long too.

Historically, the word baguette has been used in French to describe elongated objects like baguette magique (magic wand) or baguette chinoises (chopsticks) and it was only after 1920s that the word came to denote a French bread.

Baguettes, either of single-serving size or cut from a longer loaf, are very often used for sandwiches. Baguettes are often sliced and served with cheese. As part of the traditional Continental breakfast in France, slices of baguettes are spread with butter and jam and dipped in coffee or hot chocolate. In the US, baguettes are sometimes split in half to make French bread pizza.

The French Connection