Prepare your own French baguette


Gastronomy & Art of Living



The word baguette simply means "wand", "baton" or "stick", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton). It is first recorded as a kind of bread in 1920. But was not used to refer to the French bread until the mid-20th century. In May 2021, France submitted the baguette for UNESCO heritage status.

Baguettes are closely connected to France, though they are made around the world.

A national symbol of France, the baguette is a long, thin loaf of bread made from white wheat flour. It has a crispy, golden-brown crust and a chewy interior marked by very large holes and an open crumb structure (caused by the steam that is added at the beginning of baking). According to French law, baguettes must be made with just four ingredients: wheat, water, yeast (starter), and salt.

You will learn that the baguette owes its origin to the Napoleonic campaigns: loaves were until then round for a better conservation. This form was invented by the bakers of Napoleon to make the bread more easily transportable in a pocket by the soldiers.

...Roll up your sleeves


Roll up your sleeves and immerse your hands in the flour to learn the technical gestures, the methods and the secrets that will allow you to obtain a traditional baguette crispy crust, golden with a white and soft crumb.

You will learn to master the art of making and defacing the French baguette thanks to your artisan-baker. You will discover that the baguette must correspond to specific characteristics, that each artisan has his own confection techniques, etc. This moment of sharing will also allow you to learn more about the craft of baking and the peculiarities of this special job.


DETAILS : Minimum age required 11 years - This experience, which lasts 2 hours, is available on request and subject to availability from 12 p.m. to 2 p.m. or 3 p.m. to 5 p.m. - This experience is valid within 12 months from the date of purchase. This experience, offered for 1 to 3 people, will be followed by a tasting on site and you will leave with a baguette.

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