Definition of baguette

The word "baguette" originated from the French language. In the 18th century, a "baguette" referred to a small sheaf of wheat or a bundle of sticks. Over time, the term began to refer to a long, thin loaf of bread, similar in shape to a stick. According to food historians, the name "baguette" was first used to describe the bread in the early 19th century. The idea was that the bread resembled a small sheaf of wheat, with the crust serving as the "twine" that held the dough together. The word "baguette" is derived from the Old French word "bagues," meaning "bundle" or "sheaf," and the suffix "-ette," which is a diminutive form used to indicate smallness. Today, the term "baguette" is synonymous with the classic French bread that is crispy on the outside and soft on the inside.