Baguette
| Alternative names | French stick |
|---|---|
| Type | Bread |
| Course | Appetizer or Main |
| Place of origin | France |
| Created by | Unknown |
| Main ingredients | Flour, water, yeast, salt |
| Variations | Bánh mì |
| 263 kcal (1,100 kJ) | |
| Other information | Glycaemic load 47 (100 g) |
A baguette (/bæˈɡɛt/; French: [baɡɛt] ⓘ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.
In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists.