Below is a list of all known varieties for Baguette. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Baguette (Seeded) | A traditional baguette coated with seeds, such as poppy or sesame, before baking. |
| Baguette (Traditional) | The classic, long, thin French loaf with a crisp crust and open crumb, made only with flour, water, yeast, and salt. |
| Ficelle | A very thin, "string-like" version of a baguette, which is mostly crust. |
| Flûte | A thicker, fatter version of a baguette, with a higher ratio of soft crumb to crust. |