In France, the fight against COVID-19 is being waged one baguette at a time. The iconic loaf and the daily ritual of buying it have become loaded with moral, civic and public health considerations that could never have been imagined before the coronavirus.
A vendor wearing a protective mask puts a baguette in a paper bag at a bakery in Paris, Monday, March 23, 2020. For most people, the new coronavirus causes only mild or moderate symptoms, such as fever and cough. For some, especially older adults and people with existing health problems, it can cause more severe illness, including pneumonia.
The French have baked long loaves for centuries and coined “baguette” — or stick — around 120 years ago in Paris. Millions of French consume billions of baguettes each year, and not just as fuel. Diners use hunks of bread as tools for pushing food around their plates and onto their forks. The crust makes the bread easy to grip; its airy internal sponge soaks up sauces and the bloody juices of cooked meats.
“The work really is tough at the moment,” Hazard said. “Some clients are very worried about us touching their bread and touching their change. They are all a bit on edge. And we are on edge, too.”
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