There are several theories about the origin of the baguette. According to Steven Kaplan, bread historian, the baguette was born in Paris in the 20th century. The urban population could then go and buy their fresh bread every day and turned away from the large loaves. 

The ordinary or standard baguette is longer, softer, puffier, and cheaper. The traditional baguette has a more pronounced flavor, is crustier and requires more work to make.

Only 4 ingredients are allowed in the making of traditional French bread: flour, salt, water, yeast or leaven. This is legally regulated by the decree n° 93-1074 of September 13, 1993.

Unlike the ingredients, the weight and size are not determined. The criteria for the National Competition for the Best Traditional French Baguette are: 50 cm long (tolerance + 5%) and a weight of 250 g after baking (tolerance + 5%).

The term "bakery" can only be used in compliance with criteria defined by law (article L. 122-17 of the Consumer Code). The bread must be prepared and baked on site and may not be frozen at any time. 

According to Observatoire du Pain (Bread Observatory), 320 baguettes are consumed per second in France. It is the most sold bread. 

This is the average amount of bread consumed each day by the French in 2018. At the end of the Second World War the consumption of this basic necessity was 900g.

It is this action that creates the pockets of air in the baguette and develops its flavors. The 1993 decree authorizes the baker to use yeast, sourdough or a mixture of both for the composition of his traditional baguette. 

In 2022 the average price of a baguette in France is 0.90 €. For the traditional one, you have to spend more, on average 1,20 €. 

This bread has a unique shape: two overlapping diamonds. It's a light and crusty bread that is sold cheaply. Its name comes from its low price, with "Sü" being an old word for a shilling, and "brot" meaning bread. It was invented in the 18th century for city bread-buyers, before slowly spreading to the villages.  

Also known as the Couronne des rois bordelaises, this crown-shaped bread is made up of eight or nine bread rolls connected by rolled out dough. This bread is made from farmhouse sourdough and rye flour.

Made of wheat and rye flour, the bougnat is a specialty bread of the Auvergne region that can last for a long time. It is often used to prepare sandwiches.

This bread's dough is made up of at least 10% rye and it is fermented using a sourdough starter or poolish. It can come in different shapes such as the bâtard or joko (a short stick), or the boulot, which is oval-shaped.

Invented in 1989 by the Association des Boulangers Bretons Créateurs, this bread is made from three kinds of flour from the Brittany region: wheat, buckwheat and rye. The ermine, the symbol of Brittany, is cut into its crust.

The Amitchote is a recent bread invention, created in 2002. It is made up of two types of bread that are baked into one another: a farmhouse and an aromatic bread. Its shape represents the logo of the Franche-Comté region in eastern France.

It is made from wheat flour, salt, yeast, and water, is between 21.7 and 26.6 inches (55–65 cm) long, and weighs between 8.8 and 10.6 ounces (250–300g). 

This bread disappeared in 1889 before making a comeback in 1949. It is connected to Saint Fulcran, the Patron Saint of Lodève. It owes its name to the paillasse (the straw basket that's used while making it). It isn't weighed or shaped, and has a somewhat earthy taste.

Made with a milk base and sometimes sprinkled with granulated sugar, this brioche bread is also known as a craquelin or couque. It dates back to the 17th century.  It can be found in the north of France as well as in Belgium.

An elaborate twisted bread made from wheat flour. It is said to date back to the start of the 20th century. The author Pierre L'Escurol mentions twisted bread being made in an article from 1909. It is usually just under 30 inches (75 cm) long and weighs around 1 pound (400–500 g).

Pain Brié, with its aromas of wheat, originates from Spain and was introduced into Normandy in 1588 after the shipwreck of the Calvador vessel. It takes its name from the brie, which is a tool used during the kneading process of this bread.  It has a blonde crust and a dense texture.

A dark bread that was originally made from a flour of milled meslin (a mixture of common wheat and rye). It is often used to make pain surprise (party-style, surprise sandwiches tucked in an empty loaf) and sandwiches.

This bread is made from spelt flour, sometimes from a poolish (a liquid sourdough starter with a base of flour, water, and yeast).

It's a kind of soft fougasse that weighs between 10.6 ounces and 17.6 ounces (300–500 g), made by cooking the leftover bits of bread dough over charcoal and ash.

A specialty of the Provence-Alpes-Côte d'Azur region in the south of France that was originally used to help the baker check the temperature of their oven and serve a snack to their apprentices. From then on, Fougasse began to be sold in boulangeries.

This crown-shaped white bread is sprinkled with flour before being baked in the oven. The baker first shapes the dough into a ball before piercing the center with the palm of their hand and then turning it enlarge the hole.

This bread was created in 2003 by the 5th Salon National de la Boulangerie. It has a distinctive orange color due to the addition of turmeric. A piece of Tradi Poire du Loiret goes perfectly with Sancerre goat's cheese.

This bread comes from Réunion Island. According to the historian Prosper Ève, it symbolizes the bread eaten by slaves. It's a sugary bread that can be garnished with chocolate, banana, or coconut. Savory versions also exist topped with bacon, ham, cheese, etc. 

An emblem of Germany, pumpernickel bread is made from rye flour and steamed in a baking pan for at least 16 hours. It is easily recognizable for its dark color and lack of crust, and has a distinctly sour taste.

Characterized by its long shape, its golden color, its fluffy crumb and its crunch, the French baguette is eaten for its flavor and its authenticity. It is eaten as part of any meal, to accompany any dish, as a sandwich or even in slices with butter, jam, or marmalade!

The most well-known of the Greek bread varieties is the pitta. It can be found in all Middle Eastern countries. This white bread is hollowed out so that meat or vegetables can be put inside.

A diverse range of bread varieties can be found in Italy since each region has its own specialties. Ciabatta, for example, is eaten and loved around the world for its airy texture. It can be eaten plain or garnished with olives, tomatoes, nuts, or cheese.

Empanada is a traditional Argentinian dish. It's a turnover stuffed with meat, cheese, vegetables, and/or spices. The bread crust on the outside is crunchy while the filling inside melts in the mouth. It can be eaten as a snack, a starter or a dish! 

Pão de queijo is a small baked cheese roll. It can be eaten at breakfast, as a mid-afternoon or early evening snack, or as a side dish. It is usually served warm. This soft bread is made from cassava starch and meia-cura, a finely matured cheese.

Thanks to its population consisting of communities from a range of ethnic backgrounds, the USA has a huge amount of cultural diversity, which means a great variety of baked goods. Take the hamburger bun, which is a small round bread used for hamburgers. 

The tortilla, the base of many Mexican meals, is the country's most famous kind of bread. It was originally made from corn flour but now can also be made with wheat flour. It is filled with meat, fish, vegetables or cheese.

Algerians eat many kinds of flatbread. Matlouh is a sourdough bread made from fine semolina that is known for being baked in a tagine, but can also be baked in an oven. This light and airy bread is eaten as an accompaniment to dishes cooked in sauce or soups. 

Chikwangue, also known as Kwanga, is a bread made from cassava flour. It is not only cooked in banana leaves, but is also wrapped in these leaves to keep it fresh. It is normally eaten to accompany sauces.

A batbout is like a smaller version of Algeria's matlouh, with a similar taste and texture. Eaten as part of a variety of dishes or stuffed with savory ingredients (onions, tomatoes, spices, shrimp, turkey, minced meat, etc.), it is also eaten sweet with butter or honey.

Macatia is a round bread, with a very fine texture and a slightly sweet taste. It can be eaten plain or stuffed with savory ingredients (like bacon, ham, or cheese) or sweet ones (like banana, coconut, or chocolate).

Mantou is a traditional bread from the north of China. The dough is made with wheat flour, yeast, and sugar and then steamed. It is eaten plain or stuffed with meat, vegetables, or fruit. 

Leavened bread like naan is eaten in the north of India. This oven-baked bread is made from flour and yogurt and can be enriched with eggs or garnished with spices, onion, or garlic. It is light and airy and has a soft crust.

Many kinds of bread are made in the Middle East. Lavash is a short, white flatbread that comes in a range of sizes. It is used as a base, and is crunchy and brittle. 

Turkish people eat a lot of bread. Ekmek often accompanies their daily meals, often as a base, but also in sandwiches. This round or oval bread is recognizable thanks to its crisscross pattern. 

Australia has a great diversity of baked goods that come from a diverse range of ethnic communities. Bush bread was invented by Indigenous Australians. Made with a base of wheat flour and spices, it is a kind of flatbread that is cooked over hot stones or under an upside-down pot