Baguettes are one of the world’s most loved breads. Learn baguette history and the origins of this famous French specialty.
What is a Baguette?
Baguettes are the most iconic food from France. It was first created over a hundred years ago in 1920 in Paris. The name baguette translates to “wand” or “baton”.
By French law, a baguette must be made with only flour, salt, water, and yeast. The size must be 65 cm long, although it can be up to 1 meter long. And, the bread has to be baked on the premises where it is sold.
Origin 1: Austrian Influence
In the early 19th century, steamed ovens were first brought to Paris by an Austrian officer-turned-baker, August Zang. He also introduced the city to pain viennois and the croissant. Further, some sources even credit him with originating the baguette.
The steam oven allowed the crust to expand which created a lighter and more airy loaf. The crust is the delicious crustiness of the baguette.
Origin 2: Limited Bakery Hours
Another origin story points to a 1920 French law that prohibited bakers from working between 10pm to 4am. These hours did not leave enough time for bread baking – so the baguette was the solution as it could be prepared and baked within 3 hours in time for bakeries’ opening hours.
Origin 3: Napolean Bonaparte
One famous origin story even credits Napoleon Bonaparte. It’s been told that he ordered locals to make bread into a longer and more slender shape so that soldiers could easily carry it in their arms.
Origin 4: Fewer Weapons at the Metro
A fourth origin tells of how workers would carry knives during their morning commute in order to cut their bread. This led to many violent occurrences in the Parisian metro. So the metro management asked bakers for bread that could be torn by hand. And so the baguette was born, the need for knives was removed, and the potential for violence lessened.
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