Probably the most iconic image of France (after the Eiffel Tower), this long, light, airy bread with its characteristically crispy crust dates back to the 19th century when wheat and white bread were no longer a privilege of the rich. Since its first official mention is in a 1920 price list, the baguette has pride of place as a symbol of French culture, so much so that some feel that the baguette deserves UNESCO status. Another characteristic of the baguette is its typical flower-petal design on the top of the crust, made by making diagonal slashes with a curved knife on top of the loaves before they are put to bake. Today, baguettes can be found throughout France, and they are available for sale in nearly every boulangerie, as well as baked at home. The texture and flavor of a good baguette can transform any sandwich into a gourmet meal. Baguettes are also flexible – they can be made into bruschettas, turned into croutons or garlic bread, used for mopping up sauces, or simply dipped in olive oil as a snack.
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