Lyon Bakery’s French bread is a versatile classic. Non-specific to any dish, our French is a great accompaniment to every meal—from breakfast through to dinner. The most distinctive French bread, loved all over the world, is without doubt the Baguette—a descendant of the bread developed in Vienna in the mid-19th century when steam overs were first brought into use, helping to make possible the crisp crust and white crumb pitted with holes that still distinguish the modern baguette. Long loaves had been made for some time but in October 1920 a law prevented bakers from working before 4am, making it impossible to the make the traditional, often round, loaf in time for customers’ breakfasts. The slender baguette solved this problem because it could be prepared and baked much more rapidly. The French Baguette is famously prepared in Europe warm with ham and butter.