At first glance, a baguette might seem like a simple loaf of bread. However, at UTC’s recent baguette tasting event hosted by the French Club, students quickly discovered there’s a lot more to the iconic French staple than meets the eye– or the taste buds.
Hosted by French club president Dustin Wilde, the event brought students together for an evening of friendly competition, cultural appreciation and plenty of carbs. Participants were greeted with an icebreaker of introducing themselves in French before diving into four mystery baguettes sourced from Aldi, Walmart, Whole Foods and Niedlovs. The challenge? Taste, compare and correctly identify each one.
French Club Vice President Anja Stidham said the idea came after she and Dustin Wilde returned from a study abroad trip to Paris.
“We had eaten so many baguettes while abroad and thought it would be a great idea to offer an event centered around it,” Stidham said.
She added that the event stood out from other campus food events due to its interactive and competitive nature.
“There are tons of events involving food on campus, but I’ve never seen any that are some sort of blind tasting or competition,” Stidham said.
“Our event allowed people to sit and talk about the different ways each baguette tasted and looked, to try and match where they came from.”
“Baguettes have two parts: la croûte and la mie,” Wilde said, translating to “the crust and the crumb.” He encouraged students to consider both texture and flavor while sampling. Cheese was provided as a pairing, giving the tasting an extra French flair.
For students like Troy Garcia, the event was more than just a snack break; it was a window into French history and culture.
“The history behind the baguette is very important,” Garcia said. “Events like this spread awareness of French culture. Plus, free food is always a good way to lure me in.”
Stidham agreed that the baguette is a meaningful symbol in French cuisine.
“French food is centered around refining the core ingredients,” Stidham said. “The baguette recipe allows for them to shine through its technique as well as the focus on simple, but good, ingredients: flour, water, yeast and salt.”
J Garcia, another attendee, added that baguettes aren’t just culturally significant, they’re universally loved.
“Baguettes are a form of bread, and wheat has been harvested across cultures to give us cultural connection,” Garcia said. “The popularity of baguettes has brought a lot of people into the market. It’s hard not to love it.”
Stidham said food tastings like this one have the power to bring people closer.
“It gives someone the opportunity to share an important staple in their culture, while also giving space for someone to ask any questions, try, and hopefully enjoy this new experience,” Stidham said.
The event’s highlight came when Wilde dramatically revealed a golden baguette plush from its own special baguette bag, the grand prize for any participant who correctly guessed all four breads. The honor went to joint winners Nicholas Gibson and Anja Stidham, who shared the trophy and bragging rights.
For many, the baguette tasting was about more than competition. As J Garcia put it, the experience of comparing breads side by side felt unique.
“Being able to try and sample the bread is different than simply ordering a baguette at a food truck or restaurant,” Garcia said. “It brings people together.”
By the end of the event, students left with a deeper appreciation for French cuisine and, probably, a new favorite food.
As the last crumbs were brushed away, it was clear the event wasn’t just about bread; it was about connection. One baguette at a time, UTC students got a taste of French culture and a reminder that sometimes breaking bread together is the best way to bring people closer.
Dining and Cooking