Baguette

baguette

Flavor and role

A long French bread with a crisp crust and chewy crumb. Good for dipping in sauce or olive oil.

Typical dishes and uses

Served with gambas al ajillo, bruschetta, banh mi, French toast

Substitutes

Replace with crusty bread such as pain de campagne or ciabatta.

Storage

Best on the day. 1–2 days at room temperature, or slice and freeze for 1 month, then warm in the oven or a pan.

Main countries

France

Used in this book

Gambas al Ajillo (Garlic Prawns)Bánh Mì Thịt Nướng (Grilled Pork Bánh Mì)BouillabaisseSwiss Cheese Fondue (Moitié-Moitié)French Onion SoupFrench Toast (Pain Perdu)Andalusian GazpachoShakshukaCrackling Roast Pork Bánh Mì (Bánh Mì Heo Quay)Bulgogi Kimchi Bánh MìBánh Mì Rice BowlMarseille Bouillabaisse with Rockfish Broth and Potato RouilleKorean Haemul-tang Bouillabaisse with Gochujang RouillePico de Gallo and Avocado BruschettaBulgogi Cheesesteak with Gochujang MayoChilaquiles Breakfast Torta with Salsa VerdeChimichurri Steak and Whipped Feta BaguetteRosé Dakbokkeumtang (Gochujang Tomato Cream Chicken)Falafel Banh Mi with Quick Pickles and Sriracha Tahini MayoAmok Moules Marinière with BaguetteCognac Deep-Caramel Onion Soup GratinéeApple Crumble French Toast BakeGambas al Ajillo with Prawn-Shell OilThai Lemongrass GambasMacerated Gazpacho with Garlic CroutonsGazpacho Granita Tomato & Burrata SaladKhachapuri Baguette BoatsBubbling Lasagna Dip with Garlic BaguetteMarry Me Chicken Baguette MeltFrench Onion Miso SoupMoules-Frites Mussel Roll with Shoestring FriesPhở French Dip SandwichPicanha Cheese Steak Sandwich with Green MayoCharred Pepper and Merguez Shakshuka, Oven-Baked

Updated 2026-10-10