Paris Baguette

Paris Baguette

The traditional Paris baguette is a delicacy that the rest of the world lusts after. The Parisian baguette is an unofficial symbol of Paris and France’s most iconic foods. It’s dangerously good when baguettes are involved!

Baguettes are an essential part of daily life in Paris. Baguettes are a staple of the French breakfast but can also be found for a quick snack during the day.

A must-do when visiting Paris is, of course, to indulge in a baguette.

What is it about the baguette that makes it so unique?

All that matters is that it has a beautiful caramel color with a crusty exterior and soft crumb interior while still warm.

Like the rest of France, Parisians place a high value on bread, with some even willing to travel long distances in search of the perfect baguette. In Paris, it’s common for a new resident to spend the first two or three weeks of his new home searching for the city’s best baguette.

To make a traditional baguette, what are the guidelines?

The traditional baguette can only be made on-site using the following ingredients: wheat flour, water, yeast and sourdough, and salt, by this decree.

Two percent bean flour, five percent soy flour, and three-tenths of a percent wheat malt flour are among the permitted additives (these percentages represent the maximum authorized proportions). Gluten, on the other hand, is not regarded as an additive.

History of the Parisian baguette

There are several competing theories about how the Paris baguette came to be.

According to some historians, in the nineteenth century, French bakers may have brought the long bread concept back from Vienna.

It is also claimed that the baguette was invented during the French Revolution, but many disputed this. Le Pain Égalité was decreed by the Convention on November 15, 1793, requiring all French citizens to eat the same bread.

The baguette’s shape wasn’t set in stone when it was born. He made the final decision in 1856 when he chose a form that would allow his soldiers to carry them in their coats’ back pockets.

The baguette’s popularity exploded in Paris in the 1920s, when it first appeared. Parisian baguettes had difficulty gaining acceptance in rural areas where people preferred sturdier; darker loaves were kept for extended periods.

The Finest Paris Baguette

Since 1994, the City of Paris has held a competition to find the best baguette in Paris. To make authentic Parisian baguettes, the bakers must adhere to a set of entertaining and challenging rules.

Winners are awarded a medal, a cash prize of 4,000 euros, and the privilege of supplying baguettes to the Élysée for one year. The competition is held on Ile-Saint-Louis at the Professional Chamber of Artisan Bakers-Patissiers (plus suddenly, everybody wants to buy his baguettes).

The best Parisian baguette must meet the following standards: cooking, crumb, flavor, aroma, and appearance.

An adequately prepared Paris baguette will fall somewhere in the middle when it comes to doneness. The outside must be dense and crunchy, while the interior must be light and fluffy (but not chewy).

Baguettes must be between 55 and 65 cm long, weigh between 250 and 300 grams, and contain 18 grams of salt per kilogram of flour for this Parisian baguette competition.

A Baguette’s Best Practices

People eating baguettes in public places is quite common in Paris. You’re lucky if the crouton (the pointed end of the baguette) shows up when you send someone to get it!

Baguette cutting is strictly forbidden, according to purists. It’s your fault.

The Parisian baguette with butter or jam is a common breakfast item. The trainer is a French verb that spreads or expands something like jam, butter, or cheese on bread. Tartine is the delicious end product of tartiner.

Sandwiches can also be made with baguettes in Paris. Sandwiches made from baguette bread are Paris’s standard and inexpensive lunch option.

The Parisien, also known as jambon-beurre, is the most well-known baguette sandwich. A jambon-beurre consists of a sliced open half-baguette sandwich with butter and ‘jambon de Paris.’

Please don’t underestimate the popularity of a jambon-beurre sandwich in France, where an estimated 2 million of them are sold each day.

For lunch or dinner, a piece of baguette is an excellent choice, and in many restaurants and Parisian cafes, your waiter will bring it to you in a small basket, already cut into pieces.

After the meal and before dessert, you can eat a piece of baguette with cheese.

Baguette and Bread-related Trivia

With 32,000 bakeries, France has the highest concentration of bakeries globally. In 1950, there were less than 54,000 people.

Because French people place such a high value on bread, laws were in place that prevented all of Paris’ bakers from taking summer vacations at the same time until 2014. (typically in August).

The French consume bread at a rate of 30 million baguettes per day. In 1900, the average French person ate more than three baguettes a day, but they are less popular today.

The Paris baguettes, on the other hand, will live on forever. Parisian baguettes are one of the most popular breeds globally, and everyone wants to eat one of these delicious treats.

Because of its long shape, the baguette is known as a stick.

Baguettes magics are another Parisian specialty (magic baguettes or magic wands). Baguettes from the LeGay Choc bakery (45 rue Sainte-Croix de la Bretonnerie, in Paris 4) may not be authentic, but they’re delicious!


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