A long, thin loaf of bread whose name, translated from the French, means ‘little rod’. The French have such a fondness for their baguette, with its crunchy golden–brown crust and snow– white crumb, that it appears daily or twice daily on every table throughout France. Traditionally, baguettes were not baked in a tin but shaped into a thin loaf and left to rise between the folds of a floured cloth. Before baking, the loaf is slashed in its characteristic diagonal pattern.
Also known as — French stick, pistolet