French baguette: How to buy the perfect one in France

Salut c’est Géraldine!

The boulangerie is at the heart of French culture.
For example the French can drive miles for a good baguette. And you can spot the best boulangeries by the waiting line on Sunday mornings.
French people want the baguette they actually look for. Not ANY baguette.

How to order the perfect baguette in France?
This is what you’ll learn in today’s episode of Comme une Française TV.

Click to watch « French baguette: How to buy the perfect one in France »:

Et toi ?
Your French will improve ONLY if you take action on what you learn on Comme une Française TV.

Go out today and buy a baguette at the boulangerie. The one you actually WANT not any baguette.

Come back to this post and tell us:
Did you get yourself understood? Did you eat the croûton before reaching home?

Share your experience by leaving a comment below this video.

Do you have expat friends in France? Share this video with them!

A+ !

Géraldine

Join the conversation!

  • Fantastic site. Lots of useful information here. I’m sending it to a few pals ans additionally sharing in delicious. And of course, thanks for your sweat!

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  • Joyeux Noel Geraldine –

    I have overheard Parisians asking for a “tradition”.
    Where does that expression come from? What is the definition?

    Thank you.

    Greg

    • Joyeux Noël Greg,

      Yes. We also call them “tradi” or “baguette tradi”. 🙂

      A “baguette tradition” is a baguette that follows very strict rules to ensure its “authenticity”.
      Made ONLY of wheat flour, water, salt and yeast (+ 3 optional allowed additives: bean flour / soybean meal / and malt of wheat flour).
      + the baguette or his ingredients were NEVER frozen.
      + the baguette was entirely made where it’s sold (at the exact boulangerie).

  • Geraldine thank you for introducing me to bien cuit! It’s now my favorite type of baguette. I VERY successfully ordered it the other day, thanks to you!

  • Bonjour et merci beaucoup pour un nouveau mot- le quignon!!
    Je n’ai jamais entendu parler de ça. Évidement je les mange toujours avant que je rentre……c’est impossible de ne le pas faire!
    Et un demi? Je ne comprend pas pourquoi quelqu’un puisse acheter un demi de quelque chose si bon!
    Ou, peut-être , ce n’est que moi qui est gourmande?
    Je me demande…..

    • Bonjour Mandy.
      Tout à fait. On dit le quignon ou le croûton. C’est “le meilleur morceau” vu que c’est le premier ! 🙂
      On achète souvent une demi-baguette quand on est tout seul afin d’avoir toujours du pain frais.
      Il vaut mieux “faire un saut” chez le boulanger tous les jours que de manger du pain sec.

  • Trés bien ,je suis une fan . Mon français ait beaucoup mieux .Cette Été j’ai était un peux mieux compris pendant les vacances.Merci beaucoup. Ana

  • I’m guessing that it equates to ” wholemeal”, or a rougher texture, in English? “Moulu” may mean ground, or milled. ( “Moulin” meaning mill)?

  • There is now a choice between pain – moulu and pas moulu. What does this mean and is it something new? I like pas moulu because it is the more traditional baguette.

    • Hi Patricia,
      Yes, there are lots of different breads.
      For pain moulu, as Karen says, moulu means milled.
      It’s not new.
      The best thing is to ask your boulanger :
      “Que veut dire pain moulu ?”

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