The French Baguette Achieves UNESCO World Heritage Recognition

The French baguette, a bread so recognizable that it even has its own emoji, has rightfully earned a spot on UNESCO's 2022 Representative List of Intangible Cultural Heritage of Humanity. This includes not just the bread itself but also the "artisanal know-how and culture of baguette bread."

Being included in UNESCO's Intangible Cultural Heritage list, which encompasses around 600 traditions from more than 130 nations, signifies a recognition of cultural heritage and its role in preserving diversity amidst the forces of globalization. In this case, it highlights France's beloved baguette.

The French baguette is now included in a diverse range of new additions for 2022, alongside traditions like beekeeping in Slovenia, Kuwait's traditional Al Sadu weaving, and Japan's Furyu-odori dance rituals.

Why Safeguard the French Baguette?

The answer is simple: the baguette is the most beloved bread in France. Every day, over 16 million baguettes are made by bakers, which totals nearly 6 billion baguettes annually.

For those unfamiliar, a baguette is a long, thin loaf (its name means 'stick' or 'wand' in French) with a golden-brown crust and a chewy exterior. Inside, it's light and airy, featuring large, uneven pockets of air known as alvéolage.

In 1993, French law already took steps to preserve the traditional baguette by enforcing strict standards on how it must be made.

Under the French law (Décret Pain), traditional baguettes are required to be made with just four ingredients: flour, salt, water, and leaven/yeast. They must measure between 21 and 25 inches (55 to 65 centimeters) in length and 2 to 3 inches (5 to 6 centimeters) in diameter. Additionally, they must proof at the location where they are baked.

Each baker and traditional French bakery (boulangerie) applies their own expertise to mix, knead, proof the dough, and score the top of the baguette before baking. While there are rules, each baguette is unique.

It’s Time to Preserve the Baguette

Despite the baguette's widespread popularity, France has seen the loss of over 400 artisanal bakeries annually since 1970, as supermarkets have taken over the role of baking, especially in rural areas. In 1970, France boasted 55,000 artisanal bakeries, but today, that number has dropped to around 35,000.

Both UNESCO and the National Federation of French Bakeries and Patisseries hope that this recognition of the baguette will inspire a resurgence in quality artisanal baking.

The French government is planning to establish an Artisanal Baguette Day, dubbed Open Bakehouse Day, to help citizens reconnect with this cherished aspect of their cultural heritage. Perhaps, if more people come to appreciate the beloved baguette, the decline of local boulangeries may slow.

French Minister Olivia Grégoire expressed her delight at the UNESCO announcement, saying, "This decision enhances the influence of French savoir-vivre, the traditions of sharing and conviviality, and the expertise of our artisan bakers." She added, "It is a recognition of the culture of the baguette, which we must preserve, protect, and pass down as part of our heritage."

Baguettes and the bakeries that make them have a deep social history in France. Bakeries serve as community hubs, and their proximity is a key selling point for homebuyers. Infants and toddlers are often given the heel of the loaf, known as le quignon, to chew on during teething, while young children are sometimes sent with a few euros to buy baguettes or other treats from the boulangerie.