The baguette symbolizes France. It is universally recognized as a staple of the French diet, regarded as a simple and essential part of the complex food culture. The baguette is derived from the bread first baked in Vienna in the middle of the 19th century. Steam ovens had begun to be used, enabling loaves to be baked with a crisp crust and the white center. In 1920 a law was passed preventing bakers from working before 4am, making it impossible to bake the traditional loaf in time. Thus, the longer, thinner baguette was created, in time for the customers’ breakfasts. Voilà!
Ah, to sit beneath the Eiffel tower with a fresh baguette in hand, accompanied by a creamy camembert and a bottle of Bordeaux. (Cliché is a French word after all!) I prefer to indulge in this tradition of bread, sitting on the Seine accompanied by the light of an early spring evening, a fresh chevre and fig confit. Or simply walking down the street chewing on the end of a baguette, French style. These days I have weaned myself off of the ‘one baguette a day’ rule, not so easy for my Italian I must say! We are having quite a delectable adventure exploring the over 28 various baked delights found in close to 1,260 boulangeries lining the streets of Paris. Thus far I have tasted of 27…
I think I have to go to Paris again!