Baguette Tradition appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Baguette tradition · Paris
Baguette tradition is the daily Paris bread: a 250g loaf made only with flour, water, yeast and salt, hand-shaped, no additives. Crisp crust, open crumb, eaten the same day.
The baguette took its long thin form in Paris in the 1830s when Viennese baker August Zang introduced steam-oven techniques. The current standard, the baguette de tradition française, was defined by the 1993 décret on traditional bread, which limits the loaf to four ingredients: flour, water, yeast, salt. No additives, no freezing, hand-shaping required. The Concours de la Meilleure Baguette de Paris has been awarded annually since 1994; the winner becomes the official supplier to the Élysée Palace for a year. Du Pain et des Idées on Rue Yves Toudic and Utopie on Rue Jean-Pierre Timbaud have both won; both still queue daily.
Where to eat in Paris:
- Du Pain et des Idées
- Poilâne
- Utopie
- Boulangerie BO
- La Maison Pichard