Baguette

Part of speech: noun

Pronunciation: /bæˈɡɛt/

Definitions

1. A long, narrow loaf of bread with a crispy crust and soft interior, typically French in origin and often sliced for sandwiches or served alongside meals
2. A long and slender bread characterized by its crunchy exterior and fluffy inside, commonly associated with French cuisine and frequently used for sandwiches or as an accompaniment to meals
3. This elongated bread variety features a crisp crust and a soft, airy center, originating from France and often enjoyed in slices for sandwiches or as a side dish

Etymology: The loaf's name is a stick. French "baguette" meant a small rod or wand long before it described bread, and the bread was named for its shape, not its ingredients. The French word was borrowed from Italian "bacchetta," a diminutive of "bacchio," a stick, which traces back to Latin "baculum," a staff or walking stick. Latin "baculum" is the ancestor of a whole family of English words for rods and sticks. The journey from rod to loaf happened within French itself, where "baguette" came to describe a slender object used in many trades and crafts. Its application to bread, referring to the long, thin loaves, followed the same logic: a stick-shaped thing made of dough. The English word was borrowed directly from French, so it carries the original sense of a narrow, straight rod.

Synonyms: breadstick, loaf