Following World War I, French workers rebelled against the upper crust (see what we did there?) for low wages and poor working conditions. By the early 1920s, the workers’ strikes had won important reforms, including strict limitations on long and grueling work hours.

Under the new laws, French bakeries were forbidden to operate between the hours of 10 PM and 4 AM. Unfortunately, well-rested bakers also meant that traditional French boules (round loaves) would not have enough time to bake before breakfast. Some historians suspect that this turn of events gave rise to the popularity of the baguette—a long, thin loaf with a shorter baking time—a shoo-in for the new breakfast-bread favourite among the French.

Today, baguettes are a favourite nearly everywhere, all the time. TJ's conventional baguette has always been the best-selling item in their artisan sections. Now, we have the opportunity to offer a version made with organic, unbleached flour at a highly competitive price.