The French do not take things seriously, but when it comes to baguettes, they take it very seriously - according to statistics, the French consume an average of 320 baguettes per second and can eat more than 10 billion baguettes a year. France

The average person eats at least half a baguette a day.

For the French, baguette is a kind of belief - get up in the morning and go to the bakery next to your home (remember, it's called Boulangerie in French) to buy freshly baked baguette. This is almost as natural as breathing.

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If there are two countries in the world that can still make good food and serve good wine at the end of the world, then I vote for China and France - the French people are absolutely serious about good food.

This is even more true for a national food like baguette - in April every year, Paris will award the "Le Grand Prix de La Baguette", which can be called the Palme d'Or in the bakery industry.

More than 200 bakeries will send their carefully crafted two types of baguettes to a 14-person judging committee, where experts will select the top 10 baguettes.

In fact, bread like baguette is easy to say, but the simplest is often the most difficult - this is just like when a chef asks you to fry eggs and fried rice after graduation, it depends on your skill and heat.

The raw materials of a baguette may even be exactly the same in each bakery. The reason why some products in the end let people taste the craftsman's thoughts is because they poured their passion into a baguette.

A baker who really loves baguettes will tell you that the core of the baguette should be soft, but not soft, and it should be able to fully rebound when pressed; there are large irregular holes on it, which means that the core of the baguette is spent during the fermentation stage of the dough.

It takes more time to brew out the unique flavor.