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French Baguette

French Baguette. By: Kendrik Yarborough Gio Effim Sununu Bah. The Baguette. It tends to have a tougher browner bottom crust, a thinner interior texture, and also get’s stale much faster. The baguette is a derivative of the bread developed in Viena , Austria. Where is it Eaten?.

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French Baguette

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  1. French Baguette By: Kendrik YarboroughGioEffim Sununu Bah

  2. The Baguette • It tends to have a tougher browner bottom crust, a thinner interior texture, and also get’s stale much faster. • The baguette is a derivative of the bread developed in Viena, Austria

  3. Where is it Eaten? • The baguette is eaten all around France

  4. Regional varieties? • The baguette is served in different sizes either in relatively short single-serving size or cut from a longer loafs • Outside of France different countries make it with different types of does

  5. When Do They Eat It? • They usually eat it at lunch but sometimes for dinner

  6. Its an important food to the french because… • The french have been making the baguette since the 18th century

  7. Sites • http://www.thereformedbroker.com/2010/05/14/the-debt-baguette/ • http://www.bootsintheoven.com/boots_in_the_oven/2009/11/baguette-house-austin.html • http://www.thereformedbroker.com/2010/05/14/the-debt-baguette/ • http://www.francethisway.com/frenchrecipes/frenchbread.php • http://www.thefreshloaf.com/node/14388/baguette-tasting-montreal • http://www.clipartof.com/portfolio/julos/illustration/3d-baguette-bread-character-giving-the-thumbs-up-version-1-55320.html

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