Baguette: how to upgrade the timeless bakery classic with professional ingredients

A Timeless Bakery Classic

A baguette is a classic French bread known for its long, thin shape, crispy crust, and soft, airy interior. This iconic bread begins with a simple dough made from flour, water, yeast, and salt. The dough undergoes a lengthy fermentation process, which develops its distinct flavor and texture.

After fermenting, the dough is divided and gently shaped into long, thin loaves. These loaves are then left to proof, allowing them to rise further. Before baking, the dough is scored with shallow cuts to control its expansion.

Baked in a hot oven with steam, the baguette emerges with a golden, crisp crust and a tender, airy crumb. The result is a beautifully crafted bread that is cherished for its delightful taste and texture.

Most Popular Variations

🥖 French baguette: The classic French bread with a crisp crust and soft, chewy interior, often enjoyed with butter or cheese.

🥐 Ficelle: A thinner and longer version of the classic baguette, known for its crisp crust and light, airy interior.

🍞 Vietnamese baguette: A lighter and airier version of the baguette, often used in Vietnamese sandwiches known as Bánh Mì.

🥨 Baguette viennoise: A sweeter and softer baguette, enriched with butter and sometimes milk, giving it a brioche-like texture.

🌾 Sourdough Baguette: Made with a sourdough starter, giving it a tangy flavor and chewy texture.

🧄 Garlic Baguette: Infused with garlic and butter, often served as an accompaniment to meals or as a snack.

🍕 Italian Baguette: A variation with a denser crumb and richer flavor, sometimes including olive oil or herbs.

🫓 Brioche Baguette: A sweet and soft baguette with a rich, buttery flavor, similar to brioche bread

Blend tradition and innovation in every baguette

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Ingredients for every Baguette

Ingredients to create the baguette basis
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A story of the baguette

The baguette, the long, thin loaf of bread, originated in France in the early 20th century. The iconic French bread was officially recognized as a UNESCO Intangible Cultural Heritage in 2022. Baguettes are celebrated for their crispy crust and soft interior, making them a beloved staple of French cuisine.

How is baguette different from bread?

A baguette is different from bread due to its unique characteristics. The baguette is long and slender. It has a crispy, golden-brown crust achieved through high-temperature baking, and the interior, or crumb, is airy and light with large irregular holes, thanks to the high hydration dough and long fermentation process. In contrast, "bread" is a broader category that includes many varieties with different shapes, textures, and ingredients. So, while a baguette is a type of bread, not all bread is a baguette, and each type has its unique characteristics and cultural significance.