Why French Baguettes Are So Long

Throughout history, the French baguette’s defining feature has always been its shape. While it’s what the name “baguette” alludes to, nobody seems to agree on why they are so long.

A popular legend attributes the shape of the baguette to Napoleon Bonaparte, who supposedly decreed that loaves should be long and slender to fit into his soldiers’ coat pockets.

Another theory about the origins of the baguette’s shape dates back to 1898 when the Paris Metro construction attracted workers from across France, which incited conflicts.

To address this and contain the situation, it’s believed that bakers were ordered to create thin loaves of bread that could be torn by hand so the laborers wouldn’t need knives.

None of these theories have concrete proof. However, in the 1920s, a law was made forbidding bakers from working between the hours of 10 p.m. and 4 a.m.

This left them with very little time to bake before opening for business. Since the shape of baguettes allows them to cook faster, it became the style of choice for French bakers.

Another law passed in the 1920s that set parameters for the size of baguettes. Per the rule, baguettes must weigh between 250 and 300 grams and may not exceed 65 centimeters.