At any time of the day, Parisians snack on a baguette. Walking down the street, taking the subway, taking a break from work, partying with friends. A pure, pure baguette, because it’s so delicious, so airy, so crispy, it doesn’t need any accompaniment.

I envied the French for their delicious long bread, especially in the past, before the “bread” issue was taken as seriously in Greece as it is today, since now we have many excellent bakeries that offer excellent bread.

So it’s no surprise that the humble bun is now part of the heritage of humanity – a few days ago, UNESCO France announced that it was included in the category of traditional products of global importance. How did Macron describe it? “250 grams of magic and perfection”, and this is exactly what you need if cooked according to the right recipe and technique.

Of course, this is not “bread”, but a particle of French identity, a daily ritual, an integral part of the French way of life, and for this reason, it is no coincidence that the appearance of a baguette claims the existence of several myths. Was it made by Napoleon the Great’s baker during the Napoleonic Wars to fit in the pockets of a soldier’s uniform and be easier to carry around? Was it brought to France by an Austrian in the early 19th century?

Maybe this discussion is no longer so important. The baguette is also the heritage of mankind, and now the French must ensure its survival in the coming decades in its authentic, handmade form, and not as a standardized industrial product.

Every year since the early 1970s, France has lost about 400 artisan bakeries. This gap is being filled by bread stations and supermarkets selling standardized bread.