25 years of “la baguette de tradition”
Today marks the 25th anniversary of France’s “décret du pain” (bread decree).
This law, passed on Sept. 13, 1993, mandated what bread had the right to be called “traditional French bread”. The baguette de tradition can only be made with flour containing no additives, water, salt, and bakers yeast or sourdough leaven. It cannot be frozen at any point during production. When you go into a bakery and wonder what the difference is between a “baguette de tradition” and a cheaper “baguette ordinaire” (sometimes called “classique”) – it’s this law that mandated a higher quality standard and a higher level of workmanship for “une tradition”. So, if you are wondering whether you should shell out that extra 10 or 20 centimes for the baguette de tradition – the answer is “ALWAYS.”