Video-Fix: Baguette in ÔÇ×BaguetiquetteÔÇť


The French love their bread. A proof of this statement is the French idiom ÔÇťlong comme un jour sans painÔÇŁ (long as a day without bread). The most iconic French bread to je baguette. Originally eaten in Paris, today it is baked all over France and in many other countries. It goes without saying that it is one of the most beloved types of bread in the world.

In the Video-Fix of this week, we invite you to watch ÔÇťDiscovering French bread and the rules of ‘baguetiquette’ÔÇŁ, a video on the history of the baguette and some customs associated with them, created by France 24 for their programme France Connections Plus. You will be introduced to the ÔÇťbaguetiquetteÔÇŁ, the rules for eating baguettes.

Baguetiquette: how should you eat your baguette?

Being passionate bread bakers, the French have their own etiquette for eating baguettes in the best way. One of the rules of the baguetiquette is that you should never cut your bread with a knife because you would break its structure. Also, the French prefer to buy their baguettes from bakeries rather than supermarkets, to be sure that the quality of the bread is excellent. Another rule is that baguettes should be eaten really fresh, baked not more than a couple of hours before eating them. Indeed, stale bread is not a favourite in France.

In France, baguettes are eaten for breakfast with jam and butter, as a sandwich for lunch, with some cheese on top after dinner, and in many other ways. Precise rules are applied not only to the way baguettes are consumed, but also to their ingredients, production process and visual appearance. Indeed, the French went as far as to protect the ingredients with a ÔÇťbread lawÔÇŁ: the ÔÇťD├ęcret n┬░93-1074ÔÇŁ of 13 September 1993.

There is even a competition to crown the best baguette in Paris: the famous Grand Prix of the baguette. The winner earns the honour of baking bread for the President of France for one year.

BaguetteÔÇÖs terminology: mie, cro├╗ton, p├ętrir in fa├žonner

In the eye of the consumer, baguettes are made of two important parts: ÔÇťmieÔÇŁ and ÔÇťcro├╗ton.. Kaj je to? mie is the middle part of the baguette, whereas the cro├╗ton is either of its pointy ends. For the epicures of mie, there is a type of bread made entirely of crumb: ÔÇťbole─Źina de mieÔÇŁ. However, due to its crunchiness and scarcity, the cro├╗ton is usually the most desired part of the baguette. Every evening, over the dinner table, disputes to win the cro├╗ton erupt in all French households!

Other bread-related terms can be encountered in some of the steps for making baguettes. Kneading the dough for the French is ÔÇťp├ętrir la p├óte.; the process is called ÔÇťp├ętrissageÔÇŁ. Fundamental, then, is the act of KAJ PA TI?fa├žonner la baguette., namely to give it its characteristic diagonal cuts.

Did you know that there is a difference between a ÔÇťbaguette de tradition fran├žaiseÔÇŁ (traditional French baguette) and a ÔÇťbaguette couranteÔÇŁ (regular baguette)? Discover more and get hungry watching this video.

If you are looking for more terms related to bread, read our article on ÔÇťFrench toastÔÇŁ and ÔÇťpain perduÔÇŁ.


France Culture. 2021. ├Ç l’origine de la baguette de pain. [ONLINE] Available at:┬á [Accessed 19 March 2021].

L├ęgifrance. 2021. D├ęcret n┬░93-1074 du 13 septembre 1993 pris pour l’application de la loi du 1er ao├╗t 1905 en ce qui concerne certaines cat├ęgories de pains. [ONLINE] Available at: [Accessed 19 March 2021].

LÔÇÖobservatoire du pain. 2021. Les diff├ęrentes vari├ęt├ęs de pain. [ONLINE] Available at: [Accessed 19 March 2021].

Oui In France. 2021. Baguette in France etiquette: What to NOT do with your bread. [ONLINE] Available at: [Accessed 19 March 2021].

Ville de Paris. 2021. Goûtez et choisissez la meilleure baguette de Paris ! [ONLINE] Available at: [Accessed 19 March 2021].

Photo by Mariana Kurnyk on Pexels.

Napisal jih je Maria Bruno, Schuman Trainee at the Terminology Coordination Unit. She holds a master’s degree in Translation and a bachelor’s degree in Italian Language and Literature. She is trained in websites and social media management, content writing and SEO. Currently, she is studying for her Dipl├┤me Universitaire in Terminology at the University of Savoie-Mont Blanc.