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Among the countless culinary icons of France, there is one dish that seems simple at first glance but carries a long story of culture, history, and pride – the Baguette. From the narrow streets of Paris to roadside stalls in Saigon, this crispy, golden loaf has traveled for more than a century, changing its shape and flavor to blend into each new land.
At Chez Gilbert Saigon, we want to tell that story – not just to help you understand the original Baguette, but also to share how we’ve transformed it into inspiring creations that capture the soul of France while being crafted from ingredients grown right here in Vietnam.
Baguette – The Icon of French Cuisine
If there’s one food that makes the world think of French cuisine, it’s the Baguette. This long, crisp loaf with its signature wheat aroma is not just a staple, but a part of France’s history and culture. And when the Baguette arrived in Vietnam, it began a new chapter – becoming the foundation for the country’s famous Bánh Mì.
In French, “Baguette” means stick or long rod. True to its name, a typical loaf is over 60cm long, about 5–6cm wide, and 3–4cm high, with a golden, crunchy crust enclosing a soft, fragrant crumb.
French cuisine is famously strict, and bread is no exception. The traditional Baguette can only contain four ingredients: flour, water, yeast, and salt. If any ingredient is added or substituted, the bread must be given a different name. Even weight, dimensions, and ingredient ratios are closely monitored to preserve its authenticity.
Interestingly, in August 1920, the Seine region of France passed a regulation stating that a Baguette must weigh at least 80g, be no longer than 40cm, and cost no more than 0.35 francs. This shows that the Baguette was not only food but also part of French daily life and law.
Tracing the History of the Baguette
Today, the Baguette is a familiar symbol of France, but the question of its true origin remains unanswered. There’s no official record, only stories and theories passed down over generations.
Some believe it originated during Napoleon’s time, when soldiers needed a long, portable loaf that could fit into their trouser pockets during marches. Others suggest it was inspired by Vienna Bread, introduced to Paris in 1839 by Austrian baker August Zang, though the taste and texture are quite different.
One charming tale connects the Baguette to the early 20th-century construction of the Paris Metro. Workers often carried knives to cut bread, sometimes leading to unfortunate scuffles. To avoid such risks, chief engineer Fulgence Bienvenüe allegedly asked bakers to create a loaf that could be broken by hand – and so, a crisp Baguette was born.
However, the most widely accepted theory points to Austria. In the 18th century, Queen Marie Antoinette, born in Vienna, brought Austrian chefs to the Palace of Versailles. This introduced soft, round Austrian bread to French cuisine – at the time, reserved for the nobility.
It wasn’t until after the French Revolution in 1789, when the spirit of equality spread, that bread truly left the palace. A 1793 law declared that all citizens, rich or poor, should eat the same type of bread, marking a turning point that led the Baguette to become an everyday staple.
By the 19th century, the loaf gradually lengthened – partly to distinguish it from Vienna bread, and partly for convenience when traveling. In harsh winter campaigns, people would dip it into hot soup to soften before eating.
From a royal delicacy to a symbol of equality, the Baguette has cemented its place as an essential part of French gastronomy – a loaf that carries both history and timeless charm.
The Art of Baking a Baguette
Crafting a true French Baguette is a meticulous process: slow kneading to allow the yeast to develop its natural flavor, shaping the dough on floured cloth, and baking at high heat to achieve a crisp crust with a chewy, airy interior.
As it traveled the world, the Baguette adapted to local tastes. In Vietnam, Chez Gilbert creates a French-style loaf tailored for Vietnamese preferences – with a crust that’s not overly thick and a pleasantly chewy crumb that invites food lovers to take a bite.
Chez Gilbert – Preserving and Innovating from the Baguette
At Chez Gilbert Saigon, we honor the Baguette’s original form while infusing creativity to suit Vietnamese palates. From this, two new sandwiches were born:
Coppa Sandwich (VND 89,000) – French elegance for Vietnamese taste buds.
Our artisan French-style loaf is baked to golden crispness with a soft, slightly chewy interior. Inside is Coppa cold cut – handcrafted by a charcuterie expert from the neck and shoulder of local pork, marbled with just the right balance of fat and lean, lightly salted, and rich in aroma.
BBQ Pork Sandwich (VND 69,000) – A bold Vietnamese flavor you’ll remember.
French-style bread made fresh daily pairs with BBQ pork marinated in Mama Phong’s family recipe, soaked in a rich, savory sauce, and served with crisp fresh vegetables. Familiar yet refreshingly new, it’s delicious to the very last bite.
At Chez Gilbert, every loaf is a story of cultural fusion – from the charm of Paris to the vibrancy of Saigon, from timeless tradition to inspired innovation – all wrapped in the crunch of a perfectly baked Baguette.
