Ficelle

Ficelle is a French noun that primarily means string or twine. It denotes a slender, cord-like material used in the kitchen for tying roasts and poultry, bundling items, or securing packages, as well as for light binding tasks in crafts and packaging. The term is used broadly to refer to thin cords or threads of various materials.

In culinary contexts, ficelle also designates a specific type of bread: a very long, thin loaf sometimes called ficelle de Paris. This bread resembles a slender baguette but with a smaller diameter and a lighter crust, resulting in a delicate, airy crumb. It is commonly used for sandwiches or served as a crusty accompaniment in cafés and bistros.

Etymology and regional usage: The word derives from Old French ficelle, literally meaning “string,” a reference to its shape. The Parisian bread variety was developed by bakers seeking a longer, thinner loaf, and is sometimes labeled pain ficelle or ficelle parisienne in regional usage. Today, the term ficelle is primarily French, though artisan bakers elsewhere may produce similar slender loaves inspired by the traditional style.

See also: Baguette, Pain de campagne, French bread varieties.