Appreciated for its crisp crust around a fluffy centre, the baguettes, France’s most popular kind of bread, requires specific knowledge and techniques that are primarily transmitted through work-based training. Unlike other loaves, baguettes are made with only four ingredients (flour, water, salt and leaven and/or yeast). They are consumed in many contexts, including family meals and restaurants, and generate modes of consumption and social practices that differentiate them from other types of bread, such as daily visits to bakeries to purchase the loaves.