Whether it\u2019s your first visit or the twentieth, there are some things you just can\u2019t leave town without doing, and devouring the best baguettes in Paris is one of them.<\/span><\/h3>\n\n\n\n

But did you know that even though an astonishing ten million baguettes are baked every day in Paris, not all of them are worth getting in line for?<\/span><\/p>\n\n\n\n

A lot of French bread is now produced on an industrial scale, and unsurprisingly, using cheaper ingredients and frozen dough means that more and more baguettes turn out only mediocre.<\/span><\/p>\n\n\n\n

To make sure you don\u2019t waste your time on anything other than the best of the best, here are our local tips on how to identify the perfect French baguette:<\/span><\/p>\n\n\n\n

How to identify a good baguette<\/span><\/h2>\n\n\n\n

• To ensure that the baguette you\u2019re buying was freshly baked on the premises, look for a sign or sticker on the storefront that reads <\/span>Artisan Boulanger<\/span><\/i>. <\/span> <\/span><\/li><\/ul>\n\n\n\n
  • Order a <\/span>baguette tradition<\/span><\/i>. As its name suggests, this traditional option is made from just the essential ingredients, free of additives.<\/span><\/li><\/ul>\n\n\n\n
    • Flip your baguette over to check if it was mass-produced. If you notice little dots in an even pattern, you can be sure that it was baked industrially. Avoid!<\/span><\/li><\/ul>\n\n\n\n
      • What does a <\/span>good artisan baguette<\/span><\/a> look like? First, it should feel dense and hold its shape. The crust should be golden, thin and crunchy. The inside should be chewy, with large, uneven air bubbles. It should taste delicious, of course, with complex aromas including caramel, apricot or hazelnut.<\/span><\/li><\/ul>\n\n\n\n
        • One last sign that a baguette is excellent? You’ll have eaten it before you get home! When placing your order, consider asking for at least <\/span>deux baguettes.<\/span><\/i><\/li><\/ul>\n\n\n\n