Five things they don’t tell you about baguettes in france

THE CORRECT TERM FOR THE ENDS AND ETIQUETTE ON EATING IT IN THE STREET, WE GUIDE YOU THROUGH SOME FRENCH BREAD ESSENTIALS 1. LA BOULANGERIE In France’s 30,000 bakeries, the bread has to be

baked on the premises by a qualified baker – otherwise it is not a _boulangerie_, it’s a _dépôt de pain_. They all sell croissants and many still sell fresh yeast but if you want fancy

cakes, you’ll need a _pâtisserie_ or a _boulangerie-pâtisserie_. _Naturellement!_ READ MORE: FRENCH BAGUETTE-MAKING PRACTICES ADDED TO UNESCO INTANGIBLE HERITAGE 2. LA BAGUETTE There are

different sizes. A standard baguette weighs around 250g, but if you are entertaining, you can ask for un pain, which is around 400g. If you just want to slice a baguette for toast without

buying 400g, _un demi pain_, or if you are on _a__petit régime_, _une ficelle_ is 125g. _Et voilà!_ READ MORE: LEARN FROM THE FRENCH: HOW TO ORDER THE PERFECT BAGUETTE 3. LE BOUT The end of

a baguette is called a c_roûton_ in the north, and a _cul_ in the north-east. In the south, it is a _quignon_, except when it is a _croustet_ (near the Pyrenees), a _crougnon_ (in the

centre) or a _crotchon_ (parts of the Alps). Got that? _C’est simple, non?_ READ MORE: BAGUETTE, PETITS PAINS: SEVEN FRENCH EXPRESSIONS TO DO WITH BREAD 4. LA FARINE _Banettes_ appeared in

1981, when independent boulangeries adopted the name to distinguish their bread from cheaper, mass-baked baguettes sold by supermarkets. _Banettes_ are handmade from higher quality flour and

have pointy ends. _Photo: A banette is often thought of as more authentic French bread; Credit: Bernardo Emanuelle / Shutterstock_ The name comes from the Occitan word _baneta _meaning

‘little horn’. _Miam!_ READ MORE: FRENCH ‘CANNOT TELL A GOOD BAGUETTE ANYMORE’ SAYS BREAD HISTORIAN 5. LES GOURMANDISES Eating in the street has traditionally been frowned upon in France,

with the honourable exception of munching the _quignon, croûton, cul, croustet, crougnon_ or _crotchon_ on the way home from the _boulangerie_, which is regarded not just as an accepted

pleasure of life, but a positive declaration of Frenchness. Some things cannot be resisted. _Bon app!_ RELATED ARTICLES ‘A NICE SHEEN’, ‘A HONEYCOMBED CRUMB’: FRANCE’S BEST BAGUETTE REVEALED

RECIPES: BAKE A FRENCH BAGUETTE OR SWEET POTATO BREAD LIKE A MASTER YOUNG FRENCH PASTRY CHEF SAYS ‘LOVE’ IS KEY TO PERFECT CROISSANT