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The famous Parisian baguette The famous Parisian Baguette. Baguettes are closely connected to France and especially to Paris, though they are made around the world. In France, not all long loaves are baguettes; for example, a short loaf is a bâtard, a standard thicker stick is a flûte (also known in the United States as a parisienne), and a thinner loaf is a ficelle. (French breads are also made in forms such as a miche, which is a large pan loaf, and a boule, which is a round loaf similar to some peasant breads.) Baguettes thought are different in all parts of France. They’re usually meant to be eaten as fresh as possible since they do not stay crispy too long. Nevertheless in some other parts of France like Alsace, baguettes stay crispy for a few days. The recipes vary according to the region and bakery. Recipes can be found on many website, but what is never mentioned is that the most important ingredient is the flour. Bakers in general use a high quality flour which is not available in supermarkets for example. It has been said that Paris offers the very best ones…having lived in Paris for about 10 years, I personally believe that it is a question of taste.!

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La baguette Parisienne

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Contributed by Jean-Philippe Haessy on September 11, 2008, at 3:28 AM UTC.

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This intel was contributed by Jean-Philippe Haessy Jean-Philippe Haessy

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