The long, thin loaf of bread that is a symbol of France is the baguette.
A baguette is usually made from a lean dough of wheat flour, water, yeast, and salt. Its defining features are its elongated shape and crisp crust, with a soft, airy interior. A typical baguette is about 65 centimetres long, although sizes vary.
The French word baguette means “wand,” “stick,” or “baton.” The term was first recorded as a name for this kind of bread in 1920, but long French loaves existed well before then. Long, thin breads were already being made in France by the mid-18th century.
Not every long loaf is technically a baguette. A ficelle is thinner, a flûte is generally larger, and a bâtard is shorter and broader. In 2022, the traditional craftsmanship and culture of baguette-making were added to UNESCO’s list of Intangible Cultural Heritage, reinforcing the loaf’s importance in French food culture.