"Baguette (bag-EHT)"

Is French for a "rod," "wand," or "stick." Baguette is the name for anything long and skinny, including drumsticks, strips of wood, etc. The baguette is generally known as a French white bread due to its popularity in that country. Baguettes are formed into a long, narrow, cylindrical loaf. It usually has a thin, crisp brown crust and an open-holed, chewy interior.
History: The shape for which it is famous was developed by an Austrian baker and brought to France in the middle of the nineteenth century. At first French bread was all shaped round, but when bakers realized that their crusts were so tasty, they gave the bread more crust by making them long.

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