The Anatomy of a Boulangerie

Not every shop selling bread is a boulangerie. By law, to display the word 'Boulangerie' on the awning, the bread must be kneaded, fermented, and baked on the premises.

Baguette vs. Tradition

Never order a standard "baguette" (often called a baguette ordinaire). It is made with white flour and chemical additives to speed up proofing. Always ask for "Une tradition, s'il vous plaît." The Baguette de Tradition is legally protected, must contain only four ingredients (flour, water, salt, yeast), and must never be frozen.

Viennoiserie

Croissants and pain au chocolat fall under viennoiserie. Look for the phrase 'Fait Maison' or visually check if the croissants are perfectly straight (often industrial) or slightly curled and uneven (usually handmade).