Although baguette consumption has declined over the last century, France still makes around 16 million of the loaves per day - that's 6 billion baguettes a year - according to a 2019 Fiducial estimate.
Made only with flour, water, salt and yeast, baguette dough must rest 15 to 20 hours at a temperature between 4 and 6 degrees Celcius (39 to 43 degrees Fahrenheit), according to the French Bakers Confederation, which fights to protect its market from industrial bakeries.
But if the ingredients are always the same, each bakery has its own subtle style, and every year there are nationwide competitions to find the best baguette in the land.
