To understand the origin of the baguette, we need to go back to 1830, a date that coincides with the arrival of Viennese bread in France: a yeast-based, steamed bread originally consumed only by aristocrats because of taxes on white bread. When these taxes disappeared, Viennese bread gradually became more democratic and people's eating habits evolved: the composition changed and Viennese bread became bread for working people. Parisians and the French quickly adopted it, buying it every day because of its light weight and poor keeping qualities.

Its shape became ever longer, so much so that it was left to rest in wicker baskets designed to preserve its oblong shape, hence the symbolic name of baguette!

As the only bread in the world to have this shape, the baguette immediately aroused the curiosity of foreign travelers, and its popularity grew worldwide.