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Breads of the World

Baguette, France

Baguettes, the iconic French bread, have a rich history dating back to the early 19th century. The term "baguette" translates to "wand" or "stick," reflecting its slender, elongated shape. Legend has it that baguettes gained popularity in Paris when Napoleon Bonaparte mandated a standard bread size for soldiers. However, it wasn't until the 1920s that the modern baguette, with its crisp crust and soft interior, emerged. Today, it's a symbol of French culinary expertise and is enjoyed worldwide. The baguette's simple ingredients, flour, water, yeast, and salt, contribute to its timeless appeal and cultural significance.

Sliced Baguette



  • 500g all-purpose flour
  • 10g salt
  • 7g active dry yeast
  • 350ml warm water

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.


1. In a bowl, mix the yeast with warm water and let it sit for 5 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture.

3. Gradually incorporate the flour into the wet ingredients until a dough forms.

4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.

5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

6. Preheat the oven to 230°C. Punch down the dough and divide it into two equal portions.

7. Shape each portion into a baguette by rolling it into a long, slender loaf.

8. Place the shaped baguettes on a baking sheet, cover, and let them rise for an additional 30 minutes.

9. Score the tops of the baguettes with a sharp knife.

10. Bake in the preheated oven for 15-20 minutes or until golden brown and crusty.

11. Allow the baguettes to cool on a wire rack before slicing and enjoying the authentic taste of a traditional French baguette.

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