Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers … See more

The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up … See more

Algeria consumes about 49 million baguettes per day, and France consumes about 30 million. See more

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• Child, Julia. From Julia Child's Kitchen. New York: Knopf, 1970.
• Child, Julia and Simone Beck. Mastering the Art of French Cooking, vol. 2. New York: Knopf, 1970. See more

• Media related to Baguettes at Wikimedia Commons
• About the Baguette – an investigation into the origin of the baguette See more