French bakeries have been making long loaves of bread since at least the mid-eighteenth century, even earlier if you include the very wide and long loaves made during the reign of Louis XIV. But the term “baguette,” which simply means wand or baton, wasn't used to refer to this staple of French cuisine until 1920 — when the baguette took on its classic shape. Due to the economic climate after the war, a law was passed that year banning French bakers from working between the hours of 10 p.m. to 4 a.m. This made it very difficult for those huge three to twelve pound round loaves that were popular at the time, to be ready for the morning rush. Thanks to its long thin shape and the introduction of steam ovens to French bakeries, the baguette baked much faster — ensuring plenty of fresh bread when the bakery doors opened each morning. And voilà, the baguette quickly became part of everyday French life.

But in France, there’s more to the baguette than it's novel shape — there’s also etiquette. Known playfully as “Baguettiquette”, the do’s and don’ts of buying, carrying, serving, and eating this national treasure are taken seriously. From never tucking one under your arm without its paper sleeve to always tearing (not slicing) pieces by hand at the table, baguette manners are as much a part of French culture as the bread itself.