The Baguette: An Everyday Staple in French Life
In France, for decades, the baguette has been more than just a simple food; it is an icon, an indispensable part of daily life and national culture that is deeply rooted in French society.
For many French people, buying a fresh baguette every day is a cherished tradition; nearly 10 billion are sold and consumed each year (in France)*. Bakeries are community hubs, places where neighbors meet, chat, and catch up on the latest news while choosing their favorite baguette.
Baguettes are an essential accompaniment to every meal. At breakfast, they’re spread with butter, jam, or honey. At lunch, they’re served with cheese, cold cuts, and pâtés. In the evening, they complement a main course, dipped in sauce. They’re so versatile that they can be enjoyed at any time of day.
Abroad, it is often used as a symbol of France. Its distinctive shape and its association with French cuisine make it an internationally renowned emblem: it evokes the romantic image of Parisian streets and the French way of life…
In short, the baguette embodies the spirit of sharing, quality, and conviviality that are so dear to French culture. For many, a day without a baguette would be unthinkable; 95%* of French people eat bread every day, making it an essential part of their daily routine, a true pillar of French cuisine, and a symbol of national pride.
*Source: Google Arts & Culture
The 1993 "Bread Decree": 30 Years of Regulation and Tradition
On September 13, 1993, a major decree was enacted in France, introducing significant changes to the regulations governing the production and sale of bread. This decree, commonly known as the “Bread Decree,” marked a turning point in the history of French baking, a sector deeply rooted in the country’s culture and tradition for centuries.
In 2023, we are celebrating the 30th anniversary of this landmark regulation, which has helped preserve and promote the authenticity of French bread.
Before 1993, the French bread market faced a number of challenges. Bread quality was on the decline, due to the increasing use of additives and the rise of supermarkets. The 1993 decree aimed to reverse this trend by reaffirming the standards of quality and tradition that had characterized bread-making in France for generations.
One of the most notable aspects of this decree was the strict definition of French bread:
By law, French bread must be made from four basic ingredients: flour, water, yeast (or sourdough), and salt; no additives or artificial enhancers were permitted. This provision ensured that French bread remained true to its artisanal tradition.
The Bread Decree also introduced quality standards for the retail sector. Bakers were required to display the label “French traditional baguette” in order to rebuild trust with their customers.
Over the years, the Bread Decree has been updated to reflect changes in society and technology, while remaining committed to quality and tradition.
In 2023, it continues to play a central role in preserving France’s culinary identity. Furthermore, the artisanal skills and culture surrounding the baguette were added to UNESCO’s List of Intangible Cultural Heritage of Humanity in 2022.
This serves as a reminder that bread in France is much more than just a staple food; it is a culinary work of art carried on by artisan bakers, a source of national pride, and an essential link between generations.
It is essential that our customers celebrate the 30th anniversary of the traditional baguette and French craftsmanship in style.
To achieve this, we’ve put together a special communications kit: posters, flyers, social media posts… A collection of tools that will help artisan bakers showcase their expertise, tradition, and 100% French flour!
To celebrate French traditions all year round, we offer our customers a wide selection of traditional French flours:
• The iconic : The Campaillette Grand Siècle
• Certifiedproducts: the Platine (Label Rouge flour made from wheat sourced from the CRC® supply chain) and Grand Siècle, certified organic
• Local wheatvarieties: Celtic Tradition Flour (Wheat from Brittany) and Cœur d’Epi (Soil conservation agriculture, VIVESCIA supply chain, grown in eastern France)
