Not to be baguette with breadsticks. This article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. It is distinguishable by its length and crisp crust. In November 2018, documentation surrounding the “craftsmanship and culture” on making this bread was added to the French Ministry of Culture’s National Inventory of Intangible Cultural Heritage. In May 2021, France submitted the baguette for UNESCO heritage status. Austrian Adolf Ignaz Mautner von Markhof’s ‘s compact yeast in 1867 at the Universal Exposition. Finally, the word “baguette” appears, to define a particular type of bread, in a regulation of the department of the Seine in August 1920: “The baguette, having a minimum weight of 80 g and a maximum length of 40 cm , may not be sold for a price higher than 0. It is first recorded as a kind of bread in 1920.