Though the baguette, an emblem of France, can be found everywhere in the country, some experts say that the best is found in Paris! Crusty and light, the Parisian baguette is highlyvalued by lovers of fine food.Slender and long, it has a golden crust and a honeycomb-texturedinside, which literally melts in the mouth.
Made from flour, baking powder or yeast, water and salt, it is then cooked in the oven and eaten warm or cold, spread with butter for breakfast, in a sandwich or to accompany numerous dishes.
Appearing first in the 19th century, partly thanks to Count Zang, who brought Viennese bread to France, today there are several kinds of Parisian baguette: old-style (à l'ancienne), traditional (tradition)orrustic (campagne).