Paris-based UN Heritage Body, UNESCO, voted to include the ‘artisanal know-how and culture of baguette bread’ in its Intangible Cultural Heritage list.
The list recognises the country's heritage and its importance in maintaining cultural diversity in the face of increasing globalisation.
The term baguette means ‘wand’ or ‘baton’, and is an elongated fluffy loaf of bread with a crunchy crust.
The baguette has been a beloved fixture in French diet for at least 100 years. France makes around 16 million loaves per day.
It dates back to the 1800s, when Vienna-born baker August Zang invented it in 1839, and was considered a luxury product back then.
Baguette now joins the list of foods - including the Armenian bread Lavash, Kahvesi from Turkey, Mediterranean diet and more, with the prestigious protected status.
The French baguette is made with only flour, water, salt, and yeast. Baguette dough must rest 15 to 20 hours at a temperature between 4 and 6 degrees Celsius.