The French are somewhat weird on certain things. I mentioned a few months ago that Marie-Antoine Careme way back in the 1820s could not sell soup at his establishment. He was taken to court by the sauce guild and eventually won a decision to be allowed to sell his soup for a profit to commoners. Known as a restorative, it later became known as the word we use today for "Restaurant".
The ever present baguette is regulated by the French Government. It has to be a certain length (65 cm), it must have 5 slits cut into it and it must not contain any sugar. The ingredients are regulated to bread flour, yeast, water and salt. There are some companies in the USA that add sugar to the ingredients of a baguette. I'm not sure if they are breaking some sort of international treaty, like using the word Champagne for sparkling wine that doesn't come from the Champagne district of France, or not. But, if you travel to France, expect a baguette to taste the same anywhere you go.
We get to make these tomorrow. We have made enough dough for three baguettes. One to eat with lots of butter at school. Two to bring home to share with family or friends. Of course, it is a long train ride from Hollywood to Long Beach.
No guarantees two make it home.