Few foods say “France” quite like a freshly baked baguette or a buttery, golden croissant. Yet these beloved staples, so deeply tied to Parisian life, are surprisingly modern — and their story is as layered as the pastry itself. Today, both are global ambassadors of French culture, appearing in bakeries from Seoul to San Francisco. At The Chef Tours, we dive deep into their history and share where to find the most authentic examples in the heart of Paris.
The Baguette: Simplicity Perfected
The baguette, that crisp, airy loaf tucked under every Parisian arm, didn’t exist until the early 20th century. Before that, French bread came in large, round loaves that lasted several days. The long, slender baguette was made possible by improved milling techniques and the rise of commercial yeast in the 1800s, but it wasn’t officially recognized until the 1920s, when a new labor law forbade bakers from starting work before 4 a.m. The solution? A thinner loaf that baked faster — and the baguette was born. (There is more to this story and Chef PJ will delve into the details on your tour)
By the 1950s, the baguette had become an icon of daily French life: crunchy crust, soft interior, perfect for breakfast or with wine and cheese. In 2022, UNESCO even added the baguette to its list of Intangible Cultural Heritage of Humanity.
Learn more about its heritage at UNESCO’s official page.
Pair it with French butter, ripe Brie, or the creamy camembert you’ll taste on our Paris Food Tour. For something more indulgent, locals often use the baguette as the base for jambon-beurre — a simple sandwich of ham, butter, and bread that captures the soul of Paris in one bite.
The Croissant: A French Classic with Austrian Roots
While the baguette is purely French, the croissant has an unexpected ancestor: the Austrian kipferl, a crescent-shaped pastry introduced to France in the 19th century. The story goes that August Zang, an Austrian baker, opened a Viennese Bakery in Paris in the 1830s, where he served his homeland’s sweet breads. French bakers adopted and refined the recipe using laminated dough — layers of butter folded and rolled repeatedly — to create the flaky, airy croissant we know today.
By the early 1900s, the croissant was fully naturalized as French. It became the essential breakfast pastry — the companion to a café crème, the pride of every boulangerie.
You can explore the full history at Culture Trip’s guide to the French croissant.
For the best in Paris, join us on The Chef Tours’ Paris Food Tour, where we stop at master bakers known for their hand-laminated croissants made fresh every morning. The difference between a factory croissant and an artisanal one is astonishing — flaky layers that melt into pure butter and air.
A Daily Ritual, a Cultural Legacy
Both the baguette and the croissant embody France’s devotion to craftsmanship and ritual. They’re not just food — they’re moments of life. The morning run to the boulangerie, the sound of crust cracking under a knife, the warm scent that fills the streets — these are as much a part of France as the Eiffel Tower itself.
If you’re planning your next trip, explore our full range of food and wine experiences at The Chef Tours, including our Paris Food Tour and Seville Wine Tour. Taste history, one bite at a time.