Bread Shapes
Baguette (ba-GET)
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Boule (bool)
French bread
16-28 inches long
4-5 slits on top
8-10 ounces
• French for “ball”: Traditional
French loaves were ball-shaped
• Hand-shaped or pan-baked
• 12-inch diameter
• 1-2 pounds
Mini Boule
Mini or Demi Baguette
• Smaller round loaf
• 6-inch diameter
• 5-7 inches long
• About 4 ounces
Batard (ba-TARD)
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Ciabatta (chuh-BAH-tuh)
Shorter, wider than baguette
Oblong or torpedo-shaped
About 12 inches long
1-pound loaves
Flavorful varieties include garlic,
cheese, herb, and grain
Flatbread
• Longest history of all bread
• Round, rectangular, or freeform
(shaped by hand)
• Can be leavened (with yeast) or
unleavened
© 2009, 2012 International Dairy•Deli•Bakery Association™
• Italian for “slipper”
• 1- pound rectangular loaves
• 4-6 ounce rolls or sandwich buns
Varieties Include:
• Focaccia (foh-KAH-chuh)
• Pita (pee-tah)
• Naan (nahn)
• Tortilla/Wrap (tor-TEE-ah)
608-310-5000 | www.iddba.org
May be reproduced if source is included.