baguetter

Baguetter is a term used to describe a person who bakes baguettes, or more broadly, a baker who specializes in producing long, slender loaves. It is not a formal job title in most languages, but it appears in culinary writing and industry slang to denote a baguette-focused baker or shop employee.

The word blends baguette with the common occupational suffix -er. A baguetter’s work typically involves preparing a lean dough from flour, water, yeast or sourdough, and salt; managing fermentation; dividing and shaping the dough into long, thin loaves; scoring; and baking in a hot, steam-filled oven to achieve a crisp crust and an airy interior.

Styles and practices vary by region. Traditional baguettes are characterized by their length, thin crust, and light crumb. In France, the baguette de tradition emphasizes simple ingredients and time-honored techniques. Baguetters may operate in bakeries, cafés, or bread-focused shops, producing baguettes for daily sale or wholesale.

Overall, the term remains informal and cultural rather than a standardized designation, reflecting the central place of baguette production in many culinary traditions. Related topics include baguette, boulangerie, and artisan bread.